Balsamic Caprese Chicken

Caprese chicken with melted cheese, balsamic drizzle, and basil chiffonade.

5 from 2 votes

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.

Prep Time30

Cook Time25

Total Time55

Course: Dinner

Cuisine: Italian

Servings:

Calories: 1659kcal

Author: Jami Powell

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.

Notes

Storage Store leftover Caprese chicken in an airtight container in the fridge for up to 3 days.

Freeze Not ideal for freezing due to fresh mozzarella and tomato texture.
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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition