Ingredients & Substitutions
Here I explain the best ingredients for my chicken Caprese, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Chicken – I usually use boneless skinless chicken breasts. My friend made hers with boneless chicken thighs. Both are delicious! Olive Oil – To keep the chicken juicy and help the spices stick. Avocado oil works, too. Mozzarella Cheese – I love fresh mozzarella here for that melty, gooey topping. But shredded mozz or even sliced would work, too. Tomatoes – I like Roma tomatoes for this dish, because they are the perfect size and not too watery compared to larger ones. You can also chop up grape or cherry tomatoes, and even throw in sun-dried tomatoes, for a topping similar to my bruschetta chicken. Balsamic Glaze – You can easily make my homemade balsamic reduction from balsamic vinegar, and I prefer it because it doesn’t have any additives that store-bought options do. But if you’re short on time, I like this brand that’s pre-made and has no added sugar. Fresh Basil – A must for any Caprese dish! I don’t recommend dried herbs for this one. Sea Salt & Black Pepper – See my variations below if you want to add other seasonings.
How To Make Caprese Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
Want to add a little something to your Caprese chicken? Prefer a different cooking method? I’ve got a few variations:
Don’t crowd the pan. Leave some space between the chicken breasts, to ensure they cook evenly (and don’t take too long, either). Use a meat thermometer. I always use this probe thermometer for baked proteins, but it’s particularly helpful for baked chicken Caprese, because you’ll need to add the mozzarella and tomatoes at the right time (when the chicken reaches 145-150 degrees F). For the final baking step, aim for 165 degrees F if you’re using chicken breast like I did here. If you use chicken thighs, I recommend 170 degrees F, because those are more juicy at that temp. Why not add the cheese and tomatoes right away? In case you’re wondering, this is because they’ll slide off. Adding toward the end works best.
Pesto – My pesto chicken recipe is very similar to this dish, except I slather the chicken with pesto sauce. Seasonings – I keep it simple with just salt and pepper, but garlic powder, Italian seasoning, and/or paprika would make nice additions. Stuffed – If you don’t want to fuss with timing to add the tomatoes and mozzarella, you can do it upfront by stuffing them inside before baking. (The method is similar to my spinach stuffed chicken breast, but with the Caprese filling.) Grilled – Too hot to turn on the oven? You can make chicken Caprese on the grill using the same steps. Just follow my timing for grilled chicken breast, and add the tomatoes and cheese in the last few minutes of grilling. Stovetop – To cook in a skillet, follow the timing of my pan seared chicken breast (skip the sauce). When the chicken is almost done, add the tomatoes and mozzarella, and cover with a lid to let the cheese melt.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like to repurpose them for my chicken Caprese salad, or toss them with zucchini noodles. Reheat: Pop the chicken Caprese in the oven again at 350 degrees F, for about 10 minutes. The microwave tends to dry it out. Freeze: The tomatoes get a little mushy if you freeze this dish, but you still can, for up to 3 months.
Serving Ideas
Chicken Caprese is an Italian-inspired dish, so it goes well with Italian flavors, but it’s also versatile enough with basic sides. Here are some of my favorites:
Vegetables – I love this with roasted eggplant, ratatouille, or balsamic roasted vegetables, and you can bake them at the same time if you swap the pans halfway through. If you’d rather cook your side using a different method while your Caprese chicken bakes, try my air fryer brussels sprouts, sauteed zucchini, or sauteed asparagus. Drizzle extra balsamic glaze over your veggies! Salad – My tomato cucumber salad is light and refreshing. (I’ve got a simple version of this pictured above.) Or try my simple arugula salad with lemon vinaigrette. Starches – For a more filling meal, make my roasted potatoes or simple rice. I like mashed cauliflower or frozen cauliflower rice for faster, lighter options.
More Caprese Recipes
If you like my chicken Caprese recipe, try my other recipes with tomatoes and basil:
My Tools For This Recipe
Baking Dish – My fave! It’s pretty enough to double as a serving dish. Probe Thermometer – It just beeps when it’s ready! But an instant-read thermometer works too.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Yesterday, we all went out on our friends’ boat and it was the perfect way to spend a hot Minnesota summer day. Some people in the group couldn’t make it, but was glad to get most of us together. It’s been raining a lot this summer, so I’m grateful for a full day of sunshine on the water, with our best friends. Definitely a summer bucket list item for me! What’s on your summer bucket list? Let me know in the comments below!
