See the step by step recipe video down in the recipe card. It’s a known fact around here that I’m obsessed with balsamic vinegar. It is the perfect punch of flavor in so many dishes, including this Instant Pot Beef Stew, this Slow Cooker Pork Tenderloin, and these Honey Balsamic Chicken Thighs. In this Chicken Caprese, the balsamic vinegar balances out the sweetness of the tomatoes, the herbiness of the basil, and the savory Mozzarella cheese — they all work together to create something really incredible! I know that many recipes for Caprese Chicken are done on the stove top, but I love throwing this in the oven. This month is all about the perfect Baked Chicken Breasts, and so far we’ve seen this Baked Tuscan Chicken and Baked Honey Garlic Chicken. I am really loving having these easy recipes tucked in my back pocket for days I don’t feel like standing over the stove! You can find more easy Baked Chicken Recipes here. Baking this Chicken Caprese means that they come out perfectly juicy with loads of flavor, and minimial prep work. There’s no watching, and waiting, and flipping, and stirring. Just stir a few ingredients together, pour that deliciousness over some chicken breasts and let it go. Love caprese flavors? Check out this Caprese Chicken and Potatoes or this Chicken Caprese Skillet next!
What is Caprese Chicken?
The term “Caprese” comes from the word “Capri”, as in the island of Capri in Italy. I believe the term was first used to refer to Caprese Salad, a salad made of fresh tomatoes, fresh basil, Mozzarella, and olive oil. Modern adaptations often include a balsamic reduction, though it’s unclear whether this was included in the original. Chicken Caprese is a dish that pairs chicken with that classic combination of flavors: fresh tomatoes, basil, Mozzarella, and olive oil. I love the extra punch of flavor from the balsamic, so we are using it here, too!
Ingredients and Substitutions:
Chicken Breasts: you can swap the chicken breasts for boneless, skinless chicken thighs without changing the rest of the recipe. Since they are smaller, you may want to use twice as many. I don’t recommend bone-in or skin-on chicken for this recipe as it will require a longer cook time. Balsamic vinegar: you can omit the balsamic vinegar if you don’t have any, but it does add such a great punch of flavor. If you do omit it, you may find you don’t need the honey to balance it out. Olive oil: you can swap the olive oil for any oil you have on hand Basil pesto: this is an untraditional ingredient but one I love because it packs in so much herby flavor! You can swap for some additional fresh or dried herbs if you do not have any. Honey: balances out the tanginess of the vinegar. You can omit if you prefer, or swap with granulated sugar. Cherry tomatoes: Cherry tomatoes can be a bit of a splurge at the grocery store, so if you prefer you can swap for one whole large tomato, diced, or a small can of diced tomatoes, drained. Fresh mozzarella: You can leave this out if you require a dairy-free recipe, though I would never choose to if you can include it! You can swap for freshly shredded Mozzarella cheese if that’s what you have on hand. Fresh basil: because fresh basil lasts about 9 seconds in the fridge (I’m kidding, but it’s almost true!), I don’t often have it on hand. If you don’t have any, you can swap for a little extra pesto or dried herbs for additional flavor. Just go light if you are using dried basil — it has a powerful flavor!
How to prep this Chicken Caprese ahead:
This recipe only requires a few minutes prep, so I don’t usually take the time to prep it ahead. That being said, if you are working away from home or you are coming home with just enough time to throw it in the oven, here are a couple ways you can prep it ahead:
Stir together the balsamic sauce and refrigerate up to 2 weeks. Trim and pound your chicken breasts so that it is roughly the same thickness throughout, then trim any fat from around the edges. Slice or shred your mozzarella
I don’t recommend leaving the chicken in the sauce for more than 1 hour, as the acidity can make the chicken tough after a long period of time.
How to store leftover chicken:
Leftover Chicken Caprese can be store in an air tight container in the refrigerator for up to 4 days. I recommend reheating gently on the stove top in a covered skillet, adding a touch of water or chicken broth as needed. Because of the fresh tomatoes, I don’t generally freeze this recipe, although it could be done. Freeze in airtight containers for up to 3 months, then thaw overnight in the refrigerator before warming. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
