Baked Caprese Chicken

Baked Caprese Chicken

A beautifully delicious way to combine tender chicken with the flavors of caprese salad. Drizzle the balsamic reduction over each piece for the finishing touch.

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2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper, to taste

8 boneless, skinless chicken breast fillets

2 tablespoons unsalted butter

8 ounces fresh mozzarella cheese, cut into 8 slices

2 Roma tomatoes, sliced

1/4 cup basil leaves, chiffonade

1/2 cup balsamic vinegar
2 tablespoons brown sugar, packed 



Preheat oven to 400 degrees F. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 10 - 15 minutes. Top each piece of chicken with mozzarella cheese and a tomato slice. Then broil for 2-3 minutes, or until the cheese has melted completely.

Serve immediately, drizzled with balsamic reduction and garnished with basil.

Adapted from Damn Delicious

Jean Haedrich
Jean Haedrich