My baked chicken Caprese recipe is quick, easy, and just the right amount of fancy. I top Italian-seasoned chicken breasts with fresh mozzarella, juicy tomatoes, herbaceous basil, and tangy-sweet balsamic glaze. With just a handful of ingredients, this sheet pan Caprese chicken is the perfect easy chicken recipe for busy weeknights. It’s so fresh and flavorful!
Top Reader Reviews
Made this for the first time tonight! Loved it because it was so easy and so quick to make! The flavors of the cheese, tomato, basil and balsamic glaze blended so well and were wonderful together! This will be a staple in our house!
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This has become a staple in our house. I’ve also gotten some of my friends turned onto it as well. Definitely would recommend. Thank you.
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Sheet Pan Chicken Caprese with Tomatoes and Mozzarella
This one pan Caprese chicken breast recipe is such a great way to use up fresh tomatoes and basil in the summertime. And it’s so easy! All I do is season the chicken, top it with fresh ingredients, throw it on a sheet pan, bake it in the oven, and then drizzle the whole thing with balsamic. It has all the flavors of a caprese salad, which I just can’t get enough of!
What makes this baked chicken with mozzarella and tomato really shine is the simple combination of ingredients and the minimal cleanup. Using a sheet pan ensures even cooking, and baking the chicken keeps it juicy and tender. Pair it with spaghetti, a green salad, or roasted veggies for a complete meal in under an hour.
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Bake at 400°F!
I’ve tested this sheet pan recipe at a few different temperatures, and this gave me the best results. Baking the chicken at 400°F helps it cook through quickly before the tomatoes release too much moisture. A lower oven temperature can cause the chicken to steam instead of roast, which leads to a softer texture and diluted flavor.
Baked Caprese Chicken (Sheet Pan Recipe)
Equipment
- Baking Sheet
Ingredients
- 4 boneless, skinless chicken breasts (6-8 ounces each*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ tablespoon olive oil
- 1-2 beefsteak tomatoes (sliced**)
- 4-6 ounces fresh mozzarella cheese (sliced into 4 pieces***)
- ¼ cup balsamic glaze
- chopped fresh basil (for garnish)
Instructions
- Preheat the oven to 400°F.
- Place the chicken breasts in a large bowl. Sprinkle the salt, pepper, garlic powder, and Italian seasoning over the chicken, and add in the olive oil. Toss the chicken in the seasonings and oil until evenly coated.4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ tablespoon olive oil
- Arrange the seasoned chicken breasts on a sheet pan.
- Top each chicken breast with 1 slice of mozzarella.4-6 ounces fresh mozzarella cheese
- Top each chicken breast with 1-2 tomato slices. Then top each piece with a dash of salt and pepper.1-2 beefsteak tomatoes
- Bake in the oven for 25-30 minutes. Check the internal temperature of the chicken to ensure it has reached 165°F.
- Drizzle each chicken breast with balsamic glaze and top with chopped fresh basil to serve.¼ cup balsamic glaze, chopped fresh basil
Notes
- If your chicken breasts are very thick, pound them to an even thickness or slice them horizontally so they cook evenly and don’t dry out.
- Infuse the chicken with extra flavor by starting with a balsamic marinade for 30 minutes to 4 hours before baking.
- For softer, creamier mozzarella, bake the chicken plain for 15-18 minutes, then add the mozzarella and tomatoes for the last 8-10 minutes.
- If your tomatoes are very juicy, lightly blot the slices with a paper towel before adding them to the chicken.
- Don’t add the balsamic glaze before baking–it can burn quickly in the oven. Drizzle it on right before serving.
- Leave a little space between each chicken breast so they roast instead of steam.
- Serve with pasta, rice, roasted potatoes, or a simple side salad for an easy weeknight meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
DIY Balsamic Glaze
If you don’t have balsamic glaze on hand, it’s easy to make your own!
- Add 1 cup of balsamic vinegar to a small saucepan and bring it to a boil, then reduce to a gentle simmer.
- Let it cook uncovered for 10-15 minutes, stirring occasionally, until the vinegar has reduced and lightly coats the back of a spoon.
- Remove from the heat while it’s still slightly thin — it will continue to thicken as it cools.
- If your vinegar is very sharp, you can stir in 1-2 teaspoons of honey or brown sugar at the end to balance the flavor.
- Drizzle the glaze over the Caprese chicken just before serving for the best flavor and texture.
How to Make Chicken Caprese in the Oven Step by Step
Prep: Gather the list of ingredients for this sheet pan Caprese chicken recipe. Preheat your oven to 400°F. Slice the mozzarella cheese and tomatoes about ¼-inch thick. Pat the tomatoes dry if they’re particularly juicy. Next, place 4 boneless, skinless chicken breasts in a large bowl. Sprinkle ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of garlic powder, and 1 teaspoon of Italian seasoning over the chicken, and add ½ tablespoon of olive oil. Toss the chicken in the seasonings and oil until evenly coated.
Top the Chicken: Arrange the chicken breasts evenly spaced out on a sheet pan–you can line with foil or parchment for easy cleanup if you prefer. Top each chicken breast with 1 slice of fresh mozzarella cheese and 1-2 slices of beefsteak tomato. Top each tomato slice with a dash of salt and pepper.
Bake the Chicken: Bake your Caprese chicken breasts in a 400°F oven for 25-30 minutes, or until cooked through to 165°F.
Garnish: Once baked, drizzle the chicken breasts evenly with ¼ cup of balsamic glaze and top with chopped fresh basil.
Serve: I love serving Caprese chicken on a bed of fresh spaghetti (or another pasta). They can also be served with rice and veggies, or sliced on top of a salad.
How to Store, Freeze, and Reheat
Let baked chicken Caprese cool before storing in an airtight container. If freezing this chicken, I recommend removing the tomato and mozzarella for best results (these ingredients don’t freeze well).
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep chicken breasts in the freezer for up to 3 months. Defrost in the fridge before reheating.
- Reheat: To reheat, place chicken in a casserole dish and bake at 375°F for about 15-20 minutes. Add fresh slices of tomato and mozzarella before baking, if needed.
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