Chicken Caprese

Prep 10 mins
Cook 20 mins
Total 30 mins

This easy Chicken Caprese recipe is bound to become one of your family’s favorite dinner idea! Chicken breasts are topped with garlic cherry tomatoes, fresh mozzarella, basil, and balsamic vinegar. Ready in 30-minutes!

Plate of chicken with melted mozzarella and tomatoes.

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, and I guarantee you will be too. Just wait until you taste it!! Sautéed chicken breasts topped with melted mozzarella cheese and garlicky tomatoes? Um, yes please!

In addition to being incredibly tasty, this recipe is also a breeze to put together, and easily divided in two for a smaller serving. Plus, as long as you watch your cheese and olive oil, it’s pretty healthy!

Chicken breast with basil, mozzarella cheese, and tomatoes.

What is Chicken Caprese?

Chicken Caprese is a dinnertime twist on the slightly simpler caprese salad. A typical Italian caprese salad is made up of thick slices of ripe tomatoes, fresh mozzarella, strips of basil, and a drizzle of balsamic vinegar. To make the salad a little more filling, you can add in chicken breast, and it becomes a hearty, colorful meal!

Ingredients for caprese chicken.

What You’ll Need

Chicken Caprese can be made any time of year, but it’s an especially wonderful summertime meal if you have a garden growing with tomatoes and basil!

Wondering what else you’ll need? Gather up the following 9 ingredients:

  • Chicken: I like to use 4 skinless chicken breasts, but you could do skinless and boneless if you want – just adjust the cooking time.
  • Seasoning: Add a little kosher salt and freshly ground black pepper.
  • Olive Oil: For sautéing the chicken and garlic.
  • Garlic: 3 large cloves, minced.
  • Tomatoes: I generally use 2 pints cherry tomatoes, halved.
  • 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 go-to, sliced in 1/2 inch thick slices.
  • Garnish: Balsamic vinegar, to taste.

How to Make Chicken Caprese

This easy chicken dinner is cooked and plated in 5 steps. First, you’ll season and sauté the chicken, then you’ll add in the tomatoes and mozzarella. The end result is a fragrant pan of chicken just waiting to be devoured!

Season the Chicken: Salt and pepper both sides of the chicken breasts and set aside.

Four chicken breasts in a pan.

Cook the Chicken: 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).

Sauté the Garlic: 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.

Sauté the Tomatoes: 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.

Briefly 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!

Tips for Success

Who knew such a pretty dish could be so easy to put together? Here are some extra tips to ensure that things go smoothly for you:

  • 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 degrees 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!
Forkful of chicken with a cherry tomato.

Serving Suggestions

Let’s talk side dishes! There are a number of sides that you can serve with this chicken:

  • Noodles: I like to make a quick serving of buttery pasta (with a squeeze of lemon) to go alongside this chicken.
  • Garlic Bread: For if we are feeling extra carby!
  • Salad and Vegetables: Mashed cauliflower or a side arugula salad are the healthier options that we usually serve with this meal.

How to Store and Reheat Leftovers

To store Chicken Caprese, refrigerate it in an airtight container for 2-3 days. When you want to reheat it, pour a little olive oil into a pan on medium heat, and add some extra cheese on top of the chicken. Cook until the chicken and tomatoes reach the desired temperature.

Forkful of caprese chicken.
Yield: 4 servings

Chicken Caprese

Plate of chicken with melted mozzarella and tomatoes.

Chicken Caprese is made with garlicky cherry tomatoes, gooey mozzarella, fresh basil, and balsamic vinegar. This easy 30 minute dinner will wow your tastebuds and satisfy your cheesy cravings!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 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, to taste

Instructions

  1. Salt and pepper both sides of the chicken breasts and set aside.
  2. 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).
  3. 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.
  4. 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.
  5. Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 147mgSodium: 527mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 51g

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Comments

122 Responses
  1. Anna

    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!!!)

  2. Paula

    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!!!

  3. Jenn

    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?

  4. Debbi Plitnick

    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,

  5. Stephanie

    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!

  6. Tiff

    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!

  7. Tomi Akers

    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:)

  8. Sonja

    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,,

    1. Jessica

      So glad y’all liked it Stephanie! Thanks for taking the time to come back and comment how it turned out!

  9. Shelley

    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?

  10. Samantha

    This was an awesome week night recipe for a girl on a budget!  I used roma tomatoesbecause they were on sale and this recipe was ON POINT!  Thank you so much for sharing.  I linked you in my meal plan for the week at http://www.thesekidsmom.com !

  11. Karyl Henry

    Thanks for sharing this recipe! I’ll be making it this week. You are so right about balsamic vinegar. A friend introduced me to Lucero balsamic vinegar, and I’ve never looked back. Yeah, it’s a little pricey, but you can use much less than the cheap stuff and still get more flavor.

    1. Jessica

      Hi Jodi, the instructions are right at the bottom under the ingredients. If you are still having issues please let me know. Happy to help!

  12. Kathleen Wilkinson

    This dish was absolutely wonderful! Didn’t use the buffalo mozzarella, but instead used another fresh one. Splashed with balsamic glaze and it was crazy good! Simple, delightful, and healthy! What’s not to love? Thanks for sharing!

  13. Deeann G

    OMG! This was very good. I served it without noodles, just on the plate with a salad and some rice pilaf. My picky family loved it! I will definitely be making it again. I recommend it to everyone!

  14. Kathy

    Made this for the first time tonight. I did not use the balsamic vinegar since my husband can’t stand it 🙁
    My 24 year old just said, “This is REALLY, REALLY good!”
    Guess I’ll be making it again, thanks!!

    1. Jessica

      I sometimes serve it with mashed potatoes or mashed cauli. And sometimes I serve it over buttery parmesan fine egg noodles!

  15. Joan Cowan

    i am having company. Can I make this cypress chicken ahead? I don’t want to be in the kitchen while they are having fun! But I don’t want to ruin this yummy recipe

    1. Jessica

      Hi Joan, this recipe really is best made fresh. Perhaps you could cook the chicken ahead and then just reheat it and do the toppings once you and your guests are ready to eat. Sorry this isn’t a great make ahead type of dinner!

  16. Janice

    It reminds me of a margherita pizza but this recipe and make is WAY better than pizza. Simple ingredients for a scrumptious dish. Thanks for sharing, I’ve now put it in my things to cook recipe book 🙂 xx

  17. Anita

    Very good. I added spices for more taste but that was all. Served with a spinach salad with homemade dressing. Will be on our do again list. Thanks for sharing

  18. Marietta Ashcraft

    Is there anyway to make his just ahead of my company arriving and kept warm until we eat? I don’t think so, but would appreciate any comments on this. Thanks lots!

  19. Karen koscho

    Made this tonight and we have very HAPPY tummies!!! This recipe was delish! Very fresh and flavorful. I used tomatoes and basil from the garden and unlike my usual MO, I followed the recipe almost exactly. I will definitely make this again and again !!! 🙂

  20. coco

    My family doesn’t (but I do!) really like cherry tomatoes -does anyone have any ideas how to get around that? Maybe use sliced whole tomato somehow?

  21. Mim

    I discovered your blog recently and this is the first recipe I tried. It was amazing, very delicious, even my picky husband loved it. I can’t wait to try some of your other recipes. Thank you

  22. Liz

    ❤I made this TODAY=) OH.MY.WORD.YUMM!=)❤
    ❤I added extra basil and wasn’t sure how many 2oz grape tomatoes are, so I just put in almost 2 of those containers you find in the produce section! The 2 containers were needed to have the dish looking like the picture. I didn’t find the buffalo mozzarella so I got the best I could find and I used 1 extra clove of garlic when I cooked the chicken. I forgot to cut the tomatoes in half so I had to cut them after they finished sautéing so don’t forget because that step isn’t in the recipe!:) no biggie-a quick fix!❤The balsamic vinaigrette tip is on Q! Love-love it! the left overs will be even better with the flavors marrying together. I can’t believe how easy this was with organic chicken. ➳➽Thank you-thank you❤

  23. Ginger Gaubert

    I wish I would have seen this recipe before I went to the store. I am so going to make this the next time I cook chicken. I have all kinds of flavored balsamic vinegars that I bought from Trio Carmel in Carmel, CA. I also have regular balsamic–a good one. I guess I’ll stick with the regular one for now. I pinned this recipe on my Pinterest board. 🙂

  24. Lisa Cornely

    I came across this post on Friday and couldn’t wait to try it myself. I made it for dinner tonight and the entire family loved it. I loved making it. It was quick and easy (would be a perfect weeknight meal) and turned out amazing. Always happy to find a delicious chicken dish to work in the rotation (since I have chicken at least 4 nights a week). So glad I found this recipe.

  25. A Ruthie

    Yum! This was such an easy dish to make. The only adjustments I made was adding a balsamic “glaze” to the dish which paired well with the savory garlic and herbs to give it a perfect sweet and hearty note.

    Balsamic glaze recipe: combine 1/2 cup good balsamic vinegar with 1/8 brown sugar. Summer over stove and bring to a boil. Let rest until sauce thickens.

    http://www.iheartruthie.com

  26. Jennifer

    I’m making this for the first time for dinner tonight but just realized I forgot to get the balsamic is it necessary? Definitely will make it again with it next time.

    1. Jessica

      You can definitely make it without the balsamic vinegar – however it is a key flavor component. So while it will still be good, it’s better with the vinegar.

  27. Beth

    LOVED this recipe and already shared with family and friends, using your link so you get the credit:)

    Thanks again.

  28. Jennifer

    Just FYI- you can take inexpensive balsamic vinegar and reduce it in a saucepan until it becomes thick and syrupy. Restaurants do it all the time! The flavor difference is amazing. Thanks for the great recipe- I’m making it for dinner tonight! 🙂

  29. Rachel @ Bakerita

    This looks amazing!! I loooove caprese salad, and I’ve definitely had caprese chicken at a restaurant that was totally subpar. Yours looks WAY better. Pinned, definitely need to try this soon.

  30. Jenna

    I made this dish last night for me and my boyfriend. I made 5/6 breasts and there was nothing left. This meal was very easy, yet incredibly tasty. I did use a mozzarella/parmesan/provolone/romano cheese mix instead of the fresh buffalo mozzarella, solely to keep the cost of this meal down. It was really incredible. Thanks for the recipe!

  31. Patty Genovese

    Jessica – I made this recipe a few days ago, and it was so delicious! For sides I did a salad and some warm crusty bread (to sop up all that yummy juice). It was easy, it was quick, and we all loved it. This will be one of my ‘go to’ recipes for years to come.
    Thank you!

  32. Janet N.

    This would be delicious even if you subbed a shoe heel for the chicken breast! Fresh basil, garlic and grape tomatoes – how can it not be awesome? I have made this maybe 4 times. Meat thermometer is a must-have for perfect doneness. BF says it’s the best chicken he’s ever tasted.

  33. Christine

    Um, silly question but how long does the chicken usually take? Last time I made chicken for a stir fry, I totally botched it cause I wasn’t sure how pink is too pink, when it usually finishes, how high to put the heat on, etc… HELP!?

    1. Jessica

      HI Christine! Not a silly question at all. I understand how hard it can be too cook chicken all the way – without overcooking it!

      My best suggestion (and what saved my chicken dishes when I first started cooking) is a meat thermometer. You can find a cheap one at any grocery store or supermarket. Cook your chicken until the thermometer (inserted into the center of the piece of chicken) registers 165° and you know it’s perfectly cooked!

  34. Meagan

    Will be making tonight! Thank you! I will be using coconut oil and adding EVOO at the end when finished cooking. Should not heat EVOO 🙂

  35. Amanda

    I cannot wait to try this. (And I positively love your use of the term ‘ass friendly’!! That made me laugh out loud!!!!)

  36. Donna Lovallo

    If you want to raise quality of your balsamic, simmer in sauce pan until it gets thicker. Makes any less expensive balsamic great! No need to buy expensive one.

  37. April Edgar

    I made this dish tonight and it is absolutely delicious! Thank you so much for the recipe 🙂 My husband , who doesn’t like tomatoes enjoyed it just as much as I did! This was our first Caprese chicken dish. We will be making this again.

  38. Natalie

    This was delicious! Made it tonight for me and the hubby! I did tweak it by marinating the chicken in balsamic, evoo, s&p and garlic powder. Then I grilled it and added it to tomatoes, garlic and basil. Then topped it with mozzarella! You need to use a higher quality balsamic, it makes a big difference!

  39. vicki klabusich

    We loved this! I used much more fresh basil and garlic. Since there are just 2 of us, I cooked up the 4 breasts. 2 of them I put in frige. I halved the rest of the ingredients and put them in fridge also to used with the 2 breasts for dinner the next night! It was fresh 2 nights that way and tomatoes weren’t overcooked! This is a “keeper recipe”! Oh, we used balsamic glaze. It added some color too! Great recipe!

  40. Jocelyn @BruCrew Life

    Holy Moly! That is amazing and I seriously wish it was in my kitchen right now!!! That first picture is absolutely stunning!!!

  41. Lindsay

    I made this tonight soo good… I added artichoke hearts to the tomatoes and marinated the chicken in balsamic vinegrette… Will def make this again and again

  42. Pamela @ Brooklyn Farm Girl

    This looks fantastic and a perfect way to use so many tomatoes we’re harvesting right now!

  43. Gill Rowley (@BadgerBully)

    Holy cow was this good. I used chicken thighs instead, each wrapped with a strip of bacon, and I added a shallot to the tomato pan Definitely making this again. Thanks!

  44. Elizabeth @ Confessions of a Baking Queen

    If this isn’t the most delicious way to eat chicken, I don’t know what is!! Seriously drool like crazy!!

  45. Marcie@FlavortheMoments

    This looks like one great dish! Caprese anything is for me, and this really jazzes up chicken.

  46. Eileen

    Ooh, this sounds so delicious! And perfect for all the summer tomatoes popping up everywhere. 🙂 I’ve been eating caprese salads already, but adding chicken to the mix sounds like the best idea. 🙂

    1. Christina

      What if I don’t want to use the vinegar? Will it be just as good? Or can I use something different? I just don’t like it …but the chicken look delicious!!

  47. Georgia @ The Comfort of Cooking

    Oh my gaaaah! Look at that big ole pan full of deliciousness. I want it so bad! Saving this to try for dinner some night soon. Thanks, Jess!

  48. Meagan @ A Zesty Bite

    Yay for it being ass friendly because those are the type of dishes I need in my life right now. I think it grew too sizes when I had olivia this last year.

  49. Christine @ Cooking with Cakes

    Your use of the phrase “desired doneness” in step 4 made me crack up! I love not being technical and just keeping it easy & readable for everyone.

    Also – amazing pictures!!! This dish looks lovely & delicious.

  50. Alaina @ Fabtastic Eats

    This sounds heavenly…I love it! My husband would go crazy for this too…hes a caprese fanatic!

  51. Kiran @ KiranTarun.com

    ohmygosh! this is incredible!! love caprese so naturally, this is going to go on the dinner menu!

  52. Mimi @ Culinary Couture

    This looks like it tastes out of this world amazing. I’m always on a quest for new ways to prepare chicken breast..this will definitely be the next way I’m making it!

  53. Tieghan

    Oh my gosh!! Girl are you serious? This is incredible, amazing and SO awesome! Thinking I need to make this for dinner ASAP. I have everything on hand! YUM!
    All my favorites foods.

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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