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Delicious Baked Caprese Chicken with Basil

Section: Satisfying Main Dishes for Every Occasion

Here's an Italian dish packed with flavor. Chicken gets a quick soak in olive oil, balsamic, and herbs. Add a bunch of tomatoes, then bake until everything gets golden and the cheese is all gooey. Whip up a fast balsamic sauce for the top and scatter plenty of basil just before serving. It's cozy, tasty, and works great with salads or your favorite sides. Let it rest for a few before you cut so all the juiciness stays in. Grab a fork and dig into those fresh flavors.

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Published By Ioana
Updated on Wed, 14 May 2025 00:09:22 GMT
A plate of baked chicken with tomatoes and fresh herbs. Bookmark
A plate of baked chicken with tomatoes and fresh herbs. | ioanacooks.com

Warm, gooey cheese and sweet roasted tomatoes mix with tender chicken and fresh basil leaves. All of it comes together with a splash of rich balsamic glaze for that just-right tang. It’s cozy, bold, and easy enough for a quick meal or to share with friends on a laid-back night.

I threw this together on a Sunday after a hectic week, craving something with big flavors but low effort. Everyone was shocked at how fast it disappeared off the table.

Irresistible Ingredients

  • Fresh basil: Tear up some bright basil leaves for that classic, aromatic flavor—add it right at the end so it pops
  • Bocconcini mozzarella balls: Cut them in half so they melt all the way through—using fresh mozzarella is the secret to that creamy bite
  • Cherry tomatoes: Pick firm, sweet tomatoes—they turn jammy and caramelized when roasted
  • Balsamic vinegar: Grab the good stuff for sweetness and punch, both in the quick marinade and a sticky glaze
  • Salt and black pepper: Brings out all the good stuff from everything else
  • Italian seasoning: Sprinkle this on to load in herby, cozy flavor—refresh your spice jar if it’s getting old
  • Olive oil: Helps everything stay moist and adds a silky texture—a little extra virgin goes a long way
  • Chicken breasts: Go for skinless, boneless, juicy pieces to keep it tender and easy to eat

Simple Step-by-Step

Rest and Finish:
After it comes out of the oven, let everything hang out for 10 minutes. That way, the juices settle so your chicken stays moist. Drizzle that awesome balsamic glaze all over and shower with torn basil.
Make the Balsamic Glaze:
While the chicken bakes, simmer the rest of your balsamic in a little pot until it’s thick and shiny—takes about five to seven minutes. Give it a stir every now and then so it doesn’t stick.
Add Cheese and Finish Baking:
Once the first round is done, throw on the mozzarella halves and send it back in until the cheese is bubbly with golden spots, another ten to fifteen minutes. The chicken should be cooked through (165 degrees if you want to check).
First Bake:
Bake for about twenty minutes. The tomatoes will get juicy and soft, and the chicken will start turning white but needs more time.
Prep for Baking:
Heat your oven to 400°F, then spread the marinated chicken in a single layer in a baking dish, like an eight-inch square. Scatter tomato halves around—it helps keep everything nice and juicy.
Marinate the Chicken:
Drop your chicken into a zip-top bag or bowl. Add olive oil, a splash of vinegar, Italian spices, salt, and pepper. Toss so it’s all coated, then chill in the fridge for at least 15 minutes. Longer’s fine if you’re planning ahead. That’s what makes it soak up so much flavor.
A casserole dish filled with Caprese-style chicken in a rich tomato and basil sauce. Bookmark
A casserole dish filled with Caprese-style chicken in a rich tomato and basil sauce. | ioanacooks.com

I honestly want to pour that savory-sweet glaze over everything. Once, when my husband surprised me with fresh garden tomatoes, we made this together and it honestly felt like the best meal of the season.

Storage Pointers

Tuck any extra chicken away in a sealed container and pop it in your fridge—it’s fine for up to four days. When you’re ready for round two, warm it gently in the oven or air fryer at 350°F for about 10 to 15 minutes. That way it stays juicy and keeps that melty cheese vibe going strong.

Ingredient Swaps

No bocconcini at the store? No worries, use thick mozzarella slices or even burrata if you’re in the mood for extra creaminess. Roma tomatoes work if cherry ones are out. Got some homegrown or hydroponic basil? Toss that in for a wow-factor aroma instead. And if making glaze feels like too much, just use a bottled balsamic reduction—it’ll still be tasty (but homemade is best if you can swing it).

Serving Ideas

This caprese twist is awesome with lemony arugula salad or roasted potatoes with garlic. Have some crusty bread? Wipe up the pan juices with it. Leftovers also make killer sandwiches with a pile of fresh greens and extra basil.

A photo of Baked Caprese Chicken. Bookmark
A photo of Baked Caprese Chicken. | ioanacooks.com

Roots of the Dish

Those vibrant caprese flavors come straight from Capri, a sunny Italian island. Here, that classic lineup gets turned into a filling dish that keeps its Mediterranean flair and bright colors. It’s comfort food with a nod to tradition that fits any season at home.

Frequently Asked Questions About Recipes

→ How long should I let the chicken soak in the marinade?

Give it at least 15 minutes, but leaving it overnight really amps up the taste and keeps it moist.

→ Why should you rest baked chicken before cutting?

Letting the chicken chill a bit helps the juices stay put, so every bite stays moist and soft.

→ Is there a swap for mozzarella balls?

Absolutely! Slices of fresh mozzarella work great if you don't have little balls (bocconcini).

→ What's the simple way to make balsamic glaze?

Pour some balsamic vinegar in a pot and slowly cook it down till it's thick and rich, stirring here and there.

→ How hot does the chicken need to get inside?

It needs to hit 165°F in the thickest part, so it's safe and stays juicy.

→ What's the best way to keep and reheat leftovers?

Pop leftovers into a sealed container in the fridge for up to 4 days. Reheat at 350°F till they're nice and warm.

Caprese Chicken Basil Bake

Tender baked chicken comes together with cherry tomatoes, mozzarella, basil, and sweet balsamic for a yummy, easy dinner.

Time Needed to Prep
10 minutes
Cooking Duration
35 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Italian

Number of Portions: 5 How Many It Serves

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Main

Ingredient 01 1 tablespoon fresh basil leaves, chopped up
Ingredient 02 340 g bocconcini (little mozzarella balls), cut in half
Ingredient 03 340 g cherry tomatoes, sliced in half
Ingredient 04 120 ml balsamic vinegar, split up
Ingredient 05 0.5 teaspoon black pepper, ground
Ingredient 06 1 teaspoon fine sea salt
Ingredient 07 0.5 tablespoon Italian blend
Ingredient 08 2 tablespoons olive oil, use separately
Ingredient 09 5 chicken breasts, no skin or bones (about 1.1 kg)

Steps to Follow

Step 01

Let the chicken chill in its pan for 10 minutes. Pour that thickened balsamic over the top, toss on the basil, and dish it up warm.

Step 02

As the chicken bakes, dump the leftover balsamic vinegar into a tiny pot. Simmer gently, stirring here and there, for 5–7 minutes until it thickens up and looks syrupy.

Step 03

Pull the pan out of the oven and cover the chicken with the bocconcini. Stick it back inside and keep baking for 10–15 minutes until the cheese is gooey and starting to brown. The chicken should hit 74°C in the middle.

Step 04

Slide the pan into the oven and bake it for 20 minutes until the tomatoes look soft and juicy.

Step 05

Lay the marinated chicken into a 20 cm baking dish, then scatter the tomato halves everywhere around them.

Step 06

Heat up your oven to 200°C.

Step 07

Pop the chicken breasts, a tablespoon of olive oil, Italian blend, salt, pepper, and 30 ml of balsamic into a big zip-bag. Squeeze out extra air, smush everything until it's coated, and leave it in the fridge to soak up flavor for at least 15 minutes (or even overnight).

Extra Tips

  1. If you let your chicken sit a bit before cutting, it'll stay nice and juicy.
  2. Check the inside with a meat thermometer so you're sure it's cooked—74°C does the trick.
  3. Got leftovers? Stash them in a closed container in the fridge and they'll keep for 4 days.
  4. Warm it back up in the oven or air fryer at 175°C for about 10–15 minutes till it's hot all the way through.

Tools You'll Need

  • Big mixing bowl with cover or zip bag
  • Square 20 cm oven dish
  • Little pot
  • Sharp knife
  • Meat thermometer for checking heat inside meat

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Has dairy (mozzarella cheese).

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 359
  • Total Fat: 16 grams
  • Carbohydrate Amount: 7 grams
  • Protein Amount: 46 grams