Chicken Caprese
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
360 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Caprese
Description
Chicken Caprese features boneless, skinless chicken breasts seasoned with dried basil and oregano, seared to develop a golden crust, then oven-roasted in a pan with a balsamic vinegar and brown sugar glaze enhanced by diced red onion and garlic. After roasting, the chicken is topped with fresh mozzarella slices and briefly broiled to melt the cheese. Fresh tomato slices and chiffonade-cut basil are added just before serving, lending a fresh contrast to the savory, sweet glaze and tender chicken.
The dish balances textures with the juicy baked chicken and creamy melted mozzarella, while the basil and tomato add herbal brightness. This combination highlights the classic Caprese salad flavors adapted into a warm, hearty entrée.
It is ideal served immediately, spooned with pan sauce and accompanied by a green salad for a complete meal. The recipe also allows variations such as grilling the chicken or using the leftovers in sandwiches or pasta dishes, providing versatility for different meal contexts.
When preparing, consider butterflying thick chicken breasts for more even cooking. Leftovers keep well refrigerated and can be repurposed cold or reheated with fresh toppings. The chicken can be frozen before assembling with cheese and tomatoes for convenience.
Ingredients
- 3-4 chicken breast boneless, skinless
- 2 Tablespoons olive oil
- 3/4 teaspoon basil dried
- 3/4 teaspoon oregano dried
- salt
- black pepper
- 1/3 cup red onion , diced
- 1/3 cup balsamic vinegar
- 2 Tablespoons light brown sugar
- 1 clove garlic
- 2 Roma tomato sliced
- 8 ounces mozzarella cheese sliced, fresh
- basil chiffonade cut, fresh leaves
Instructions
- Preheat oven to 350 degrees F.
- Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper.
- Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
- Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
- Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven.
- Turn oven to broil.
- Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
- Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top.
- Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.
Notes
- Butterfly thick chicken breasts to reduce cooking time and ensure even doneness.
- Store leftovers in an airtight container for up to three days; cold chicken works well chopped into salads.
- You can freeze cooked chicken before adding cheese and tomatoes, thaw overnight, then reheat and top.
- The chicken can also be grilled and assembled similarly with melted cheese and fresh toppings.
- Double the balsamic glaze to serve the dish over pasta for a meal variation.
- Use toasted bread or rolls to make sandwiches with the cooked chicken and fresh toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 149mg | 6% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 237mg | 24% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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