Q : Can I use chicken thighs instead of breasts?

A : Yes, you can substitute boneless, skinless chicken thighs for breasts in this recipe. Just be aware that thighs may take slightly longer (or is in some cases shorter) to cook depending on thickness. They’re a great option if you prefer richer, juicier meat.

Q : How do I keep baked chicken juicy?

A : The key is not overcooking. Sear your chicken first to lock in moisture, and then bake it just until the internal temperature reaches 73°C (165°F). For even better results, remove it around 70°C (160°F) and let it rest—the carryover heat will finish the job without drying it out.

Q : What type of mozzarella works best for Caprese chicken?

A : Bocconcini or fresh mozzarella pearls work perfectly because they melt quickly and evenly. You can also use sliced fresh mozzarella or burrata if you want a creamier texture. Avoid pre-shredded mozzarella.

Q : Can I grill Caprese chicken instead of baking it?

A : Absolutely! Grill the seasoned chicken breasts until fully cooked. Serve with mozzarella pearls, fresh cherry tomatoes, basil, pesto, and a drizzle of balsamic glaze.

Baked Caprese Chicken (+ Best Side Dishes)

Name: Baked Caprese Chicken (+ Best Side Dishes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 6 small organic (free range) chicken breasts (or 4 large, halved horizontally); Sea salt and freshly ground black pepper, to taste; 2 tsp Italian seasoning; 1 - 2 tbsp olive oil; 400g (14 oz) cherry tomatoes (on the vine if you can find); 200g (7 oz) bocconcini (fresh mozzarella pearls), drained; 2 tbsp basil pesto; Fresh basil leaves, to garnish; Balsamic glaze, for drizzling

Description

Caprese chicken is a simple and satisfying Italian-inspired dish featuring juicy baked chicken breasts topped with cherry tomatoes, fresh mozzarella, basil pesto, and a drizzle of balsamic glaze. This easy one-pan dinner brings all the fresh flavors of a Caprese salad to your main course—and we’re also sharing the best side dishes for Caprese chicken to help you round out the perfect meal.

Ingredients

6 small organic (free range) chicken breasts (or 4 large, halved horizontally)
Sea salt and freshly ground black pepper, to taste
2 tsp Italian seasoning
1 - 2 tbsp olive oil
400g (14 oz) cherry tomatoes (on the vine if you can find)
200g (7 oz) bocconcini (fresh mozzarella pearls), drained
2 tbsp basil pesto
Fresh basil leaves, to garnish
Balsamic glaze, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 200°C (400°F).

Season the chicken generously on both sides with salt, pepper, and Italian seasoning.

Heat a cast iron skillet over medium-high heat. Add the olive oil.

Sear the chicken breasts for 3–4 minutes per side, until golden brown. You may need to do this in two batches depending on skillet size.

Add the cherry tomatoes to the skillet, nestling them around the chicken. Drizzle with a little olive oil. We like using tomatoes on the vine, apart from the delicious tomato flavor that the vine gives it also looks so pretty.

Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through (internal temp 73°C / 165°F) and the tomatoes are blistered.

Remove from the oven add the bocconcini and spoon over the basil pesto. Drizzle with balsamic glaze and scatter with fresh basil leaves.

Serve warm, spooning some of the pan juices over each portion.

Notes

Storage Instructions

Fridge: Store in an airtight container for up to 3 days.

Make Ahead and Meal Prep Instructions: Sear chicken in advance and refrigerate until ready to bake.

Not Freezer Friendly: Mozzarella and tomatoes don’t freeze well and may become watery.

How to Reheat: Reheat gently in the oven or microwave.

Ways to Use Leftovers: Make a Caprese chicken panini, wrap, pasta, or salad.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven Baked
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 212
Sugar: 3.9 g
Sodium: 754.7 mg
Fat: 8.7 g
Carbohydrates: 7.2 g
Protein: 27 g
Cholesterol: 40 mg