Made in just one-pan, this chicken caprese recipe combines all the best Italian flavors into a quick and easy 30-minute meal! Juicy chicken breasts are topped with melted mozzarella, fresh basil, and sweet tomatoes, all drizzled with tangy balsamic vinegar.
Juicy Homemade Chicken Caprese
If you’ve run out of ideas on how to spice up this week’s chicken dinner, don’t sweat it for another minute. I am in major big-time-whoa love with this chicken caprese recipe, and I guarantee you will be too. Just wait until you taste it! Sautéed chicken breasts topped with melted mozzarella cheese and garlicky tomatoes? Yes please! Here’s what’s got me so obsessed:
- Quick and Easy: It’s a dinner you can make in less than 30 minutes, perfect for those hectic weeknights.
- Fresh Ingredients: You’ll love the flavor combination of fresh basil, tomatoes, and mozzarella. It tastes like summer on a plate!
- Minimal Cleanup: This one-pan dish means fewer dishes to wash, which is a huge plus in my house.
- Comfort Food: The melted mozzarella and juicy chicken create a comforting, cozy meal that’s perfect any time of year.
Enjoy more of the best quick dinner ideas like garlic brown sugar chicken, mozzarella stuffed chicken parmesan, and salsa verde chicken.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for chicken caprese. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken: Chicken breasts are my go-to for this recipe! Feel free to swap them with boneless, skinless thighs if preferred. Just note that the cooking time will vary.
- Olive Oil: You can swap this with avocado oil.
- Tomatoes: I generally use 2 pints cherry tomatoes, halved. Grape tomatoes also work just fine.
- Basil: I recommend using 10 large basil leaves, finely chopped. If you don’t have fresh basil you could season the chicken with dried basil.
- Cheese: 8 oz fresh buffalo mozzarella is my favorite to use here, sliced in 1/2 inch thick slices.
- Garnish: Balsamic vinegar, to taste. Balsamic glaze also works.
How to Make Chicken Caprese
I love how the mozzarella melts over the chicken, blending with the basil and tomatoes to create the perfect bite. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Cook the Chicken: Add oil to a pan over medium-high heat. Add the seasoned chicken, cover, and cook for 10 minutes. Flip and keep cooking until the chicken breasts aer fully cooked.
- Sauté the Garlic and Tomatoes: Remove the cooked chicken, place on a plate, and tent with foil. Add more oil to the pan. Add garlic and cook just until fragrant, scraping up all the little bits of chicken left in the pan. Then, add tomatoes and continue cooking until tomato skin starts to soften.
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- Add Basil and Cheese: Stir in the basil and place chicken back in the pan. Top each chicken breast with 2 slices of mozzarella.
- Melt the Cheese: Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!
Chef’s Tips & Variations
- Don’t Undercook the Chicken: Rubbery, underdone chicken is definitely not the goal here. I recommend using a meat thermometer to make sure that the chicken reaches an internal temperature of 165°F before you remove it from the pan.
- Cheese Substitution: If you don’t have mozzarella, use another melty cheese like provolone.
- Tomato Tip: If cherry tomatoes are not in season or you don’t like the options at your local store, try making this dish with sun dried tomatoes instead – the flavors will still be amazing!
- Layer in Pesto: For an extra herby flavor, add a thin layer of pesto between the chicken and mozzarella.
- Make it Spicy: If you like a bit of heat, sprinkle red pepper flakes over the chicken before adding the cheese.
Serving Suggestions
- Noodles: I like to make a quick serving of buttery pasta (with a squeeze of lemon) to go alongside this chicken. Of course, creamy Alfredo pasta is never a bad idea!
- Garlic Bread: Goat cheese garlic bread is an all-time favorite.
- Vegetables: Compliment the freshness of this caprese chicken entree with sides like parmesan roasted broccoli, mashed cauliflower, or air fryer asparagus.
Storing and Reheating
- Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: You can microwave it in 30 second intervals until warmed through. For the best results, I recommend reheating in the oven at 350°F, until heated through, to keep the chicken juicy and prevent the cheese from becoming rubbery.
Yield: 4 servings
Chicken Caprese
This Chicken Caprese recipe is made with garlicky cherry tomatoes, gooey mozzarella, fresh basil, and balsamic vinegar. This easy 30-minute dinner is made in just one-pan is sure to wow your tastebuds and satisfy your cheesy cravings!
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 large basil leaves, finely chopped
- 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
- balsamic vinegar, or balsamic glaze, to taste
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Instructions
- Salt and pepper both sides of the chicken breasts and set aside.
- In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
- Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
- Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.
- Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!
Notes
Store: Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm it in the oven at 350°F until heated through, or microwave it in short bursts until hot. For the best results, I recommend reheating in the oven to keep the chicken juicy and prevent the cheese from becoming rubbery.
Nutrition
Serving: 1 serving, Calories: 407kcal, Carbohydrates: 12g, Protein: 39g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 117mg, Sodium: 513mg, Potassium: 989mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1627IU, Vitamin C: 56mg, Calcium: 324mg, Iron: 2mg
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I was just wondering if you could use boneless skinless thighs Instead of
of boneless skinless chicken breast?
Yes, of course!
I was thinking of making this on Christmas Eve as one of my many dishes I am serving. 35 adults. Can any of this be made ahead, like the day before?
Hi Susan, I’d recommend finding another dish if you need to make it ahead. This chicken capers really is best served fresh.
Darn, it must be me, my chicken was dry, the flavor was delicious though. The tomatoes, OMG,they were so tasty with the basil. I must be the only one disappointed with the dry chicken. I read all the comments, no one mentioned dry chicken.
Hi Bridget! I highly recommend using an instant read meat thermometer so you know exactly when your chicken reaches 165°F! This will guarantee no dry chicken!
This is delicious, I served over zoodles, perfect for my low carb diet!
So- this was delicious!!
I live in a house w all teens, the youngest being an 11 year old girl. I went to make this meal and there was no mozzarella. It was gone. Yes, my 11 yo daughter ate the entire block of good mozzarella today. So…. plan B. I put spoonfuls of ricotta instead. It was delicious, and a lower fat alternative. (Still wish she didn’t eat the cheese!!!)
Delicious, easy recipe. Had lots of flavor and so much easier to make in one pan than having to use the oven!
Love this recipe in the summer when our garden is overflowing with cherry tomatoes & basil! Figure friendly too!!! I serve it over pasta or a small side of mashed potatoes in the cooler months! Always a winner!
I made this for dinner tonight and we absolutely loved it! It took longer than 30 minutes for me to make it because it was my first time but I think I will get faster as I make it again and again. I served it with gnocchi and Trader Joe’s bruschetta sauce (refrigerated section). It was delicious! Thank you for the recipe!!!
Glad you enjoyed it Paula!! I will have to watch for that next time I am at Trader Joes!
Wow! Fantastic recipe and I have now been making it weekly
What wine best pairs with this chicken dish?
Whatever wine you like. 😉 However, I would suggest a crisp white whine.
I’ve made this before and it was delish!!! I have a bowl full of plum tomatoes….can I use them instead? How would you suggest cooking them? I had imagined them sliced on top of the chicken but not sure how they would turn out? Or is it better to chop in chunks?
I’d probably cut them into chunks so they cook easier! But either way I’m sure will be delicious!
Wow! Fantastic recipe and I have now been making it weekly.
Made this last week and it turned out amazing. Going into our weekly rotation for sure!
Hi, absolutely love caprese anything! I have a few questions:
1. can you use sun dried tomatoes in this recipe?
2. also, if you don’t have fresh basil, would the kind that comes in a container but has a grinder work?
3. If I have the minced garlic in a jar, how much would I use instead of fresh garlic cloves, and my people dont like things extremely garlicky.
Thanks,
This was amazing. I forgot the basil but it was still a hit. I added some fresh green beans and it was perfect. Definitely will make this again!
So glad you enjoyed it Stephanie!
I always get really nervous making something I’ve never made before, but this was just amazing!!! The amounts of ingredients where right and thr cooking times were pretty close. Something I will definitely be making again!!! Thank you for sharing this recipe with Pinterest!
I made this for my family last night; talk about rave reviews!!! I cook for a minimum of 6 every night and, as you can imagine, it’s almost impossible to please every palate every meal; but this was a hit with everyone! My oldest is even requesting to have it for her birthday dinner next month:) I absolutely love the simplicity of this recipe❤ I served it with steamed broccoli and couscous, and felt very proud of how appealing and “professional” the finished plates looked. Thank you so much for sharing! I will be making this recipe again and again:)
I just made this for supper and it was a hit !!! I loved the balsamic vinegar drizzle,,It’s a keeper for sure !!! Thanks for the idea,,
So glad you enjoyed it Sonja! Thanks for taking the time to come back and comment how it turned out!
I’m eating this now and it’s even better than I imagined!! So good. I will be making it again.
So glad y’all liked it Stephanie! Thanks for taking the time to come back and comment how it turned out!
Family loved it! Easy but delicious!
I love the ingredients and can’t wait till tonight to try it. I love your recipes.
I dont use balsamic N wldn wanna purchase it for one recipe. When we make salad I use olive oil and red wine vinegar. I like the tang. Cld I just omit the balsamic or sub something else for it?
You can omit it, but it definitely brings something to the dish and I would miss it!