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Baked Caprese Chicken

Baked caprese chicken with melted mozzarella, sliced Roma tomatoes, and balsamic glaze that caramelizes in the oven. Tender, juicy chicken breasts bake in one dish for a fast weeknight dinner with classic Caprese flavor.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts About 6 oz each
Seasoning
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Vegetables and cheese
  • 2 tbsp olive oil Plus extra for greasing the baking dish
  • 2 Roma tomatoes Sliced 1/4 inch thick
  • 8 oz fresh mozzarella Sliced
  • 0.25 cup balsamic glaze Store-bought or homemade
  • 0.25 cup fresh basil leaves
  • 1 tbsp sun-dried tomatoes Optional

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 400°F and lightly grease a 9×13 baking dish with olive oil.
  2. Pat the chicken breasts dry, then rub both sides with 2 tbsp olive oil and season evenly with garlic powder, Italian seasoning, onion powder, salt, and black pepper.
  3. Arrange the seasoned chicken breasts in the baking dish with space between them.
Bake and build the Caprese topping
  1. Bake uncovered at 400°F for 20 minutes, until the chicken is mostly cooked through.
  2. Remove the dish and layer the sliced Roma tomatoes and fresh mozzarella on top of each breast.
  3. Return to the oven and bake an additional 8–10 minutes at 400°F, until the mozzarella is fully melted and bubbly and the internal temperature reaches 165°F.
Finish and serve
  1. Drizzle the balsamic glaze generously over the chicken straight from the oven.
  2. Top with fresh basil leaves and serve immediately.

Notes

For the juiciest bake, slice the tomatoes evenly (about 1/4 inch) so they warm at the same rate as the chicken. Refrigerate leftovers in a sealed container up to 3 days; reheat covered at 350°F until hot. Freezing isn’t recommended because the mozzarella texture can get rubbery. For a dairy-light swap, use part-skim mozzarella or a thin layer of low-fat mozzarella to keep the topping melty without as much fat.