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If there was an official comfort food badge for recipes, Caprese Chicken would absolutely wear it with pride over here. This dish is one of those rare unicorns that feels both a little fancy and totally approachable—kind of like my favorite sundress that miraculously goes from a picnic to book club wine night. And yes, there are gorgeous colors and melty cheese involved, so you know I don’t mess around.
The first time I made Caprese Chicken, I’d just come home from a midweek farmers’ market, arms loaded with fresh basil and tomatoes, and realized we had chicken cutlets to use up. Bam! Dinner plans made themselves. (My husband swears this is his “last meal” request, so I’ll take that as a win.)
Why You’ll Love Caprese Chicken:
- Bursting with Fresh Flavors: You can practically taste summer in every bite. The trio of juicy tomatoes, creamy mozzarella, and basil just pops (even if your tomatoes are from the store!).
- Quick and Easy: This is a true 30-minute wonder, so it’s perfect for those evenings when you want something craveable and homey, but also have laundry on the couch and a PTA meeting reminder blinking at you.
- Low Carb & Gluten-Free: No breading or pasta necessary (unless you want it!), so it checks boxes for a light-ish meal that still feels hearty.
- Versatile and Customizable: Use what you’ve got. Fancy buffalo mozzarella? Go for it. Only have chicken breasts? You can use those! It’s a recipe that’s flexible and forgiving—because nobody needs extra stress at dinnertime.
Key Ingredients:
Chicken Cutlets: I like the thin-sliced kind for quick, even cooking. Can’t find them? Just slice regular chicken breasts in half horizontally and maybe give them a gentle pound with a mallet (or rolling pin, honestly) so they’re nice and even.
Tomatoes: You don’t need to raid little Nonna’s Italian garden—any ripe, firm tomatoes will do. On-the-vine is my favorite for flavor, but Roma or even big heirlooms work, too. If tomatoes are just okay, try halved cherry tomatoes for an extra pop of flavor.
Mozzarella Cheese: If you can find it, snag a ball of fresh mozzarella and slice it yourself—it melts like a dream. If you only have shredded part-skim, it’ll still be tasty! Sometimes I’ll toss in a little provolone for extra stretch.
Italian Seasoning: Don’t overthink this. That trusty blend from the spice aisle is perfect, or you can shake together some dried basil, oregano, thyme—whatever’s lingering in your pantry.
Basil: Tear up the leaves with your hands so the kitchen smells amazing. If you only have a few sprigs left, sprinkle them on at the end and call it good. Fresh basil really brings it all together (and makes the plate Instagram-worthy, just sayin’).
Complete list of ingredients with quantities and instructions is located in the recipe card below.
Instructions:
Preheat the Oven
Get that oven going at 400°F (200°C) and grab two pans—one baking sheet for tomatoes, one baking pan for chicken. Swipe both with a little olive oil so nothing sticks (and for that lovely glisten).
Prepare the Tomatoes
Slice your tomatoes thick and layer them single-file on the oiled baking sheet. Drizzle a little more olive oil, dust with Italian seasoning, salt, pepper, and a little grated Parmesan if you have it. Don’t be shy—the tomatoes love to soak up those flavors.
Season the Chicken
Lay out your chicken cutlets in the other pan. Give them a generous sprinkle of salt and pepper. If you’re feeling wild, a little garlic powder is lovely here too.
Bake the Chicken and Tomatoes
Pop both pans into the oven and bake for about 15 minutes. Your kitchen will smell heavenly. You want the chicken cooked through (no pink in the middle!), and the tomatoes to go soft and a bit caramelized around the edges. Don’t skip checking at the 15-minute mark—nobody likes dry chicken.
Broil the Chicken
Take the pans out, and now… the grand finale. Crank up your broiler. Lay mozzarella over each chicken cutlet and slide them under the broiler for 2-3 minutes, until the cheese melts and maybe gets a charming brown spot or two. (Stay close—it goes from bubbly to burnt in a flash!)
Serve
Transfer the chicken to plates, scoop those stunning roasted tomatoes on top, and scatter basil leaves with reckless abandon. It’s gorgeous, isn’t it? Like something you’d order at a cozy trattoria, but you didn’t even have to put on shoes.
Serving Suggestions:
This Caprese Chicken is a weeknight hero or a guest-worthy main all at once. Some favorite ways to round it out:
- Pasta: I love twirling up buttery noodles or a light garlic spaghetti on the side. (A little lemon zest in your pasta brightens it, by the way!)
- Salad: Mixed greens with balsamic vinaigrette, or heck, just a simple Caesar. Keeps everything light and fresh.
- Vegetables: When I want more color, I roast whatever’s hanging out in my crisper—zucchini, bell peppers, asparagus. All good.
- Bread: You simply must have a hunk of crusty bread or garlic toast. How else are you going to chase every last bit of cheesy tomato juice?
- Wine Pairing: If you’re pouring, a bright white like Sauvignon Blanc or a light pinot noir is a no-fuss match. (But iced tea totally counts too!)
Storage and Meal Prep Tips:
Don’t you love a dish that reheats well? Caprese Chicken is friendly that way, and perfect for lunches or quick leftovers.
Refrigeration: Pop any leftovers in an airtight container and keep them in the fridge for up to 3 days. I love slicing the chicken for sandwiches the next day—my secret tip!
Reheating: If you have a few extra minutes, reheat in the oven at 350°F (175°C) for 10-12 minutes. That keeps the chicken juicy and the cheese melty (microwaving works in a pinch, but you’ll lose a little texture—that’s life!).
Freezing: The chicken freezes well, but tomatoes and basil can get, um… mushy. If you’re meal prepping for the future, freeze just the cooked chicken and melt fresh cheese, tomatoes, and basil over it when you thaw and reheat. Voila—almost as good as new.
Variations to Try:
This dish is a natural canvas for whatever flavors you’re craving. Here are a few of my “toss it in and see what happens” favorites:
- Balsamic Glaze: Zigzag that sweet tangy glaze over everything at the end. It’s basically a little black dress for your chicken, and takes the meal from really good to “how is this so good?!”
- Add Pesto: Spread a spoonful of basil pesto right under the cheese before you broil. It’s herby, punchy—definitely memorable.
- Use Sun-Dried Tomatoes: If you can’t find decent fresh tomatoes, sub in oil-packed sun-dried ones for a bolder, richer flavor. What a treat!
- Make It Spicy: Sprinkle on red pepper flakes, or if you’re feeling wild, a drizzle of hot honey before serving. Sweet heat is so good with mozzarella and basil.
- Vegetarian Twist: Swap in thick eggplant or portobello mushroom slices for the chicken. Roast them, then layer on cheese, tomatoes, and basil just the same. All the flavor, less meat.
Conclusion:
So there you have it—Caprese Chicken, the ultimate “looks special, tastes amazing, but easy enough for a Tuesday” dinner. The flavors are so fresh and cheerful, the melty cheese with warm tomatoes is basically comfort on a plate, and the leftovers are a happy lunch surprise later in the week. I hope you find a spot for this recipe in your family rotation (send me a note if you try it with your own twist!). If nothing else, let it inspire you to grab a little extra basil next time you’re grocery shopping—and maybe, just maybe, treat yourself to the good mozzarella. Happy cooking, friends!
Caprese Chicken
Ingredients
- olive oil for greasing the pans and drizzling
- 3 tomatoes on the vine thickly sliced
- Italian seasoning for sprinkling on tomatoes
- fresh grated Parmesan for dusting over tomatoes
- 4 chicken cutlets about 1 + ¼ pounds
- 4 - 5 ounces mozzarella cheese thinly sliced
- fresh basil leaves torn or chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease 1 large baking sheet and 1 baking pan with olive oil.
- Arrange the tomatoes in a single layer on the prepared baking sheet. Drizzle them lightly with olive oil, then sprinkle with Italian seasoning, salt, pepper, and a dusting of Parmesan.
- Place the chicken cutlets in the greased baking pan and season generously with salt and pepper.
- Bake both pans in the preheated oven for about 15 minutes, or until the chicken is cooked through and the tomatoes are slightly softened.
- Remove the pans from the oven and heat the broiler. Top each chicken cutlet with mozzarella cheese and place under the broiler for 2-3 minutes, or until the cheese melts and starts to brown slightly. Watch closely to avoid burning.
- To serve, layer the roasted tomatoes over the chicken and garnish with fresh basil.