This easy Balsamic Caprese Chicken recipe features boneless skinless chicken breasts lightly marinated in balsamic vinegar, seared for color, and finished in the oven with slices of fresh mozzarella cheese.
Right before serving, it’s topped with juicy Roma tomatoes, fresh basil, and a generous drizzle of balsamic glaze.
We love to serve this dish with a Simple Italian Salad Recipe and Air Fryer Garlic Parmesan Green Beans.
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Caprese-style chicken is inspired by the classic Italian Caprese salad—fresh mozzarella, tomato, and basil—typically served with a drizzle of olive oil or balsamic.
This baked chicken version layers the same ingredients over tender seared chicken breasts for a warm, satisfying bite. It’s a weeknight dinner that checks every box—fast, flavorful, and family-approved.
If you're into easy Italian-style dishes with similar flavors, try our Burrata Caprese with Heirloom Tomatoes, Pesto Caprese Sandwich, or this Pesto Tortellini Recipe next!
Why We Love This Recipe
- Fast and Flexible: A weeknight-friendly chicken Caprese recipe that looks fancy but comes together in under an hour.
- Fresh Ingredients: Uses real, simple ingredients like Roma tomatoes, basil, and fresh mozzarella.
- Family-Friendly: The flavors are mild and crowd-pleasing—even picky eaters will be into it. Just like this Zesty Italian Pasta Salad!
- Minimal Cleanup: Sear and bake in two dishes max. Bonus: it’s perfect for meal prep!
Balsamic Caprese Chicken Ingredients
Let’s talk ingredients—this recipe keeps it simple, and every one plays a role in both flavor and appearance.
- Boneless skinless chicken breasts: I pound them slightly for even cooking and better surface area for the toppings.
- Balsamic vinegar: Used in a quick marinade to deepen the color and add a subtle tang to the chicken.
- Olive oil: Helps sear the chicken evenly and prevents sticking in the skillet.
- Fresh mozzarella cheese: Pre-sliced—no shredding—so it melts gently and looks clean on the plate.
- Roma tomatoes: Firm and sliceable, they hold up well under the broiler and don’t release too much liquid.
- Fresh basil leaves: Chiffonade these into thin ribbons for a bright and classic Caprese finish.
- Balsamic glaze: Adds that shiny, dramatic drizzle at the end without burning in the oven. Love this ingredient? Try our Watermelon Caprese Skewers!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken breasts: Swap in boneless chicken thighs if you prefer dark meat—just reduce the oven time slightly.
- Mozzarella cheese: Sub with low-moisture mozzarella slices if that’s what you have.
- Tomatoes: Use heirloom or cherry tomatoes for color variety, especially in summer.
- Favor: Add a spoonful of pesto between the mozzarella and tomato layers.
How To Make Balsamic Caprese Chicken
STEP ONE: Marinate and Sear the Chicken
Whisk together balsamic vinegar, olive oil, garlic, salt, pepper, and garlic powder. Coat the chicken and let it marinate for 15–30 minutes.
Heat olive oil in a skillet over medium-high. Pat chicken lightly, then sear 2–3 minutes per side until golden. Transfer to a casserole dish or oven-safe skillet.
STEP TWO: Bake with Mozzarella
Preheat the oven to 375°F. Top each seared chicken breast with thick slices of mozzarella.
Bake uncovered for 8-10 minutes, or until the chicken reaches 160–165°F and the cheese is softened and melted.
STEP THREE: Add Tomatoes and Broil
Remove from oven and top each piece with sliced Roma tomato. Turn oven to broil and return dish to the top rack for 1–2 minutes, just until tomatoes soften and start to blister slightly.
STEP FOUR: Finish and Garnish
Remove from broiler and let rest. Drizzle generously with balsamic glaze and sprinkle chiffonade basil over the top.
Serve immediately with flaky sea salt or cracked pepper if desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use thick-sliced mozzarella for clean layers and better melt.
✔️ DO Broil only briefly to avoid drying the chicken.
❌ DO NOT Marinate chicken too long—acid from vinegar can toughen it.
❌ DO NOT Add the tomatoes too early. They will slide off the cheese.
Storage
Store leftover balsamic caprese chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a 325°F oven. Not ideal for freezing due to fresh mozzarella and tomato texture, but works great for next-day lunches.
Recipe FAQs
Technically yes, but it’s not recommended. Slices of fresh mozzarella hold their shape better and give that signature Caprese look. Shredded cheese can melt too fast and lose the layered visual appeal.
Nope! Balsamic glaze is a syrupy reduction of balsamic vinegar, often sweetened. It’s meant for drizzling and doesn’t need to be cooked. Don’t use it as a marinade—it will burn in the pan or oven.
Absolutely. Slice them in half and scatter over the mozzarella before broiling. They’ll soften slightly but still hold their shape, adding a nice burst of sweetness.
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📖 Recipe
Balsamic Caprese Chicken
Equipment
- Skillet (preferably oven-safe) or skillet and 9x13 casserole dish
- Tongs
- Sharp Knife
- Cutting board
- Small Mixing bowl
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each, pounded evenly)
- 2 tablespoons olive oil for searing
- 2–3 Roma tomatoes sliced into rounds
- 8 oz fresh mozzarella sliced into ¼-inch rounds (cut in half if oversized)
- ¼ cup fresh basil chiffonade (thin ribbons)
- Balsamic glaze for finishing drizzle
- Kosher or flaky sea salt and cracked black pepper optional for garnish
Marinade
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Whisk together balsamic vinegar, olive oil, garlic, salt, pepper, and garlic powder. Add chicken and toss to coat. Let sit 15–30 minutes at room temperature.
- Preheat oven to 375°F. Heat 2 tablespoons olive oil in a skillet over medium-high. Lightly pat the chicken so it’s not dripping wet, then sear for 2–3 minutes per side, just until lightly golden.
- Place seared chicken in a 9x13 baking dish or oven-safe skillet. Top each piece with 1–2 slices of fresh mozzarella. Bake uncovered for 8-10 minutes, or until the chicken reaches 160–165°F and the cheese is fully melted.
- Once the chicken is cooked and cheese is melted, remove from oven. Top each piece with a thick slice or two of Roma tomato. Turn the oven to broil and return dish to the top rack for 1–2 minutes, just until the tomatoes are warm and slightly blistered.
- Remove from the oven and let rest. Drizzle balsamic glaze over the top, then sprinkle with chiffonade basil. Add flaky sea salt and cracked pepper if desired. Serve immediately.
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Notes
Reheat Reheat gently in the microwave or a 325°F oven. Substitutions
- Chicken breasts: Swap in boneless chicken thighs if you prefer dark meat—just reduce the oven time slightly.
- Mozzarella cheese: Sub with low-moisture mozzarella slices if that’s what you have.
- Tomatoes: Use heirloom or cherry tomatoes for color variety, especially in summer.
Glor says
So good!!! This will definitely be one of my “go to” chicken dishes!!! So flavorful!
Thank you, Powell Family Cooking!
Jami Powell says
We are so glad you enjoyed this recipe, Glor! Thank you for the feedback.💛
Jami Powell says
One of our favorite chicken recipes!