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Simple Summer Caprese Chicken

Juicy baked chicken topped with ripe tomatoes, fresh mozzarella, and basil, finished with a balsamic glaze. Ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 large ripe tomatoes sliced into 1/4-inch rounds
  • 8 oz fresh mozzarella sliced into 1/4-inch rounds
  • 1/2 cup fresh basil leaves
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar

Equipment

  • Baking dish
  • meat thermometer
  • sharp knife
  • cutting board
  • small saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. Brush with olive oil and season evenly with salt, pepper, and oregano.
  2. Place chicken in a single layer in a baking dish. Bake for 15 minutes.
  3. Meanwhile, make the balsamic glaze: in a small saucepan, combine balsamic vinegar and honey. Simmer over medium-low heat, stirring often, until reduced by half and syrupy (about 5-7 minutes). Remove from heat.
  4. Remove chicken from oven. Top each breast with tomato slices, then mozzarella slices. Return to oven and bake for 5-7 minutes more, until cheese is melted and chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
  5. Let rest for 5 minutes. Top with fresh basil leaves and drizzle with balsamic glaze. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven to keep the chicken moist. For a gluten-free meal, ensure your balsamic vinegar is certified gluten-free.