Baked Caprese Chicken
Delicious baked chicken topped with fresh mozzarella, roasted cherry tomatoes, and a drizzle of balsamic glaze.
Servings: 4 servings
Equipment
- Oven-safe skillet
- Mixing Bowl
Ingredients
Chicken
- 4 pieces Boneless, Skinless Chicken Breasts
Seasoning
- 1 teaspoon Italian Seasoning
- to taste Salt
- to taste Pepper
Cooking Oil
- 2 tablespoons Olive Oil
Toppings
- 2 cups Cherry Tomatoes, halved
- 8 oz Fresh Mozzarella, sliced
- 2 tablespoons Balsamic Glaze
- to taste Fresh Basil Leaves
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry using paper towels, then season both sides generously with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for about 2-3 minutes per side, until lightly golden.
- Remove the skillet from heat. Scatter the halved cherry tomatoes around the chicken. Place a thick slice of mozzarella on top of each chicken breast.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Remove the skillet from the oven. Drizzle the balsamic glaze over each chicken breast and tomatoes. Finish with plenty of fresh basil leaves.
- Spoon some of the roasted tomatoes and any pan juices over the chicken before serving for even more flavor!
Notes
For juicier chicken, let your chicken breasts rest at room temperature for 10-15 minutes before cooking. If you don’t have fresh mozzarella, shredded mozzarella or provolone can be used. Use a meat thermometer to check for doneness—the thickest part of the chicken should reach 165°F (74°C).