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Craving something cozy but bright on a busy night? This oven-cooked caprese chicken comes to the rescue. Juicy chicken gets smothered in melty mozzarella, fresh basil pesto, and juicy roasted tomatoes for a colorful meal that makes an impact. Everything lands on a bed of spaghetti tossed in more pesto, and a sweet splash of balsamic wraps it up perfectly.
I originally threw this together to use up my backyard tomatoes and my whole crew went back for more. It’s my go-to for dinner parties since it hits the table bubbling and gorgeous every single time.
Delicious Ingredients
- Balsamic vinegar: Finishes things with brightness and a touch of zip, go for the good aged stuff if you can
- Kosher salt and black pepper: Balances out flavors and boosts everything. Use less salt if your pesto packs a salty punch
- Basil pesto: Brings that rich herby kick. Homemade is awesome, but store-bought works—just check for that deep green color
- Boneless skinless chicken breasts: Soaks up all the sauce and cheese. Try to pick ones that are evenly thick for more even cooking
- Tomatoes: Heartier slices give a rustic vibe. Go for ripe and heavy ones
- Fresh mozzarella cheese: Ultra creamy and great for melting. Whole milk mozzarella, thick cut, tastes best
- Spaghetti: Collects all the sauce. Bronze cut or Italian brands have a nice bite
- Chopped fresh basil: Sprinkle over the end for color and a big hit of freshness
- Cherry tomatoes: Roasting turns these super sweet and soft. Pick ones that look shiny and feel firm
- Extra virgin olive oil: Adds richness and helps everything turn golden brown. Use fruity or cold pressed for the best taste
Simple Step-by-Step
- Plate and Serve:
- Dish out the pesto spaghetti onto four plates. Add a chicken breast and roasted tomatoes on top. Drizzle a spoonful of balsamic over each, and toss loads of fresh basil over before you eat
- Toss Pasta While Baking:
- Boil water for your spaghetti while the chicken bakes. Add a hearty handful of salt, then cook the noodles until just barely tender. Drain and coat right away in leftover pesto so it soaks in
- Get the Oven and Pan Ready:
- Turn your oven to 350 F, and swirl plenty of olive oil in your big oven-safe skillet. This keeps the chicken from sticking and helps it brown
- Add Cheese and Sliced Tomatoes:
- Put three thick rounds of mozzarella on each chicken breast, lay tomato slices on top, and drop cherry tomatoes around everything in the pan so they roast in those tasty juices
- Add Oil and Season:
- Drizzle extra virgin olive oil everywhere, then scatter salt and pepper on top. That little bit of oil helps the cheese bubble and the tomatoes caramelize
- Bake Until Bubbling:
- Slide your skillet into the oven. Let it cook fifteen to twenty two minutes so the cheese gets bubbly, the tomatoes soften, and chicken is cooked through
- Season and Spread Pesto:
- Blot chicken dry and toss in the skillet. Drop a spoonful of pesto on each, then rub it all over so every bite pops with basil
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That first moment when the mozzarella starts to bubble is always the highlight for me. The smell of roasted tomatoes and basil pulls everyone into the kitchen. My family teases that this meal is the reason we keep planting extra basil year after year.
Leftover Storage
Let food cool off before moving to airtight containers. Keeps well in the fridge for up to three days. Warm it back up gently in the oven or zap in the microwave until hot. Want melty cheese? Cover and heat up in the oven.
Swap Options
Switch to boneless chicken thighs if you want even more juiciness—just bake them a few extra minutes. Going vegetarian? Slab some eggplant or big portobello mushrooms in instead, and bake until they're tender. Out of tomatoes? Jarred roasted peppers look and taste fantastic, too.
Ways to Serve
Toss together a quick arugula salad with a squeeze of lemon and olive oil for a zesty side. Serve garlic bread—everyone loves to mop those juices. Skipping pasta? Try with zucchini noodles or roast up some cauliflower instead.
Background and Traditions
Inspired by the classics from Capri, where tomatoes, mozzarella, and basil have long been teamed up. Here, those flavors are baked into a cozy dish that’s big at family tables—especially during peak tomato months. Making this always feels like bringing sunshine and a bit of Italy to dinner.
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Frequently Asked Questions About Recipes
- → Could I try this with chicken thighs instead of breasts?
Sure thing, swap in thighs if you want. Just give them a bit more oven time since they take longer to finish cooking.
- → Which mozzarella is best for this?
Grab fresh mozzarella if you can. It’s super melty and full of flavor. Just slice it up and drop it on the chicken.
- → Can I change up the veggies here?
Cherry tomatoes are classic, but you can totally add veggies like zucchini or even sweet corn for a fun twist.
- → Is homemade pesto required?
Homemade or store-bought both work! If you want extra-fresh flavor and have time, whip up your own.
- → Any tips to prep ahead?
Yeah, you can get everything ready and build your skillet ahead. Just pop it in the oven when it’s go-time. Boil your pasta last so it’s not soggy.
- → What’s the best way to save leftovers?
Toss any extras in a container with a lid and stash in the fridge for up to 2 days. Warm it up slowly so the chicken stays nice and juicy.