I created an enticing One Pan Italian Chicken Skillet featuring perfectly pounded chicken breasts seasoned with garlic powder, salt, and black pepper. Juicy cherry tomatoes mingle with fresh mozzarella and basil as balsamic vinegar and olive oil infuse a harmonious balance. Each bite carries authentic Italian flair that captivates me.

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This Baked Caprese Chicken is one of my favorite quick dishes because it brings together such vibrant Italian flavors in one easy skillet. I start with 4 boneless, skinless chicken breasts that I pound to an even thickness and season with salt, black pepper, and garlic powder.

Then, I heat 2 tablespoons of olive oil in my pan and lay the chicken in to get that nice sear. Next, I add a pint of halved cherry tomatoes, and sprinkle in a drizzle of balsamic vinegar.

The real magic happens when I top each piece with fresh mozzarella slices and let them slowly melt as the dish bakes. I finish it off with a handful of fresh basil leaves straight from the garden.

It reminds me of classic dishes like Chicken Calabrese and even brings a bit of the charm found in those One Pan Italian Chicken Skillet recipes. I really enjoy mixing these familiar flavors in a simple, satisfying way.

Why I Like this Recipe

1. i really like this recipe because it ends up being super easy and fast to make. i mean, sometimes i’m in a rush and it’s great to have a dish that not only tastes amazing but also doesn’t take forever to prepare.

2. i love how the flavors mix together. the seared chicken, juicy tomatoes, melted mozzarella and balsamic vinegar all give it this sweet and savory taste that really makes my mouth water even thinking about it.

3. another reason is that using one skillet makes cleanup a breeze. i dont have to deal with a lot of dishes afterwards, and that always puts me in a really good mood after cooking.

Ingredients

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Chicken breasts: Lean protein that builds muscles and tastes great with a pinch of salt and pepper.
Cherry tomatoes: Juicy, high in vitamin C and add a burst of fresh, natural sweetness.
Fresh mozzarella: Rich in calcium and protein, gives a creamy texture along with mild flavors.
Balsamic vinegar: Adds a tangy sour kick to balance the natural sweetness of tomatoes.
Fresh basil leaves: Offers aromatic flavor and a light spice, making the dish extra fresh.
Olive oil: A healthy fat that enhances flavors and gives a smooth, rich mouthfeel.
Garlic powder: Provides a pungent taste and subtle heat that intensifies every bite.

Ingredient Quantities

4 boneless, skinless chicken breasts (pounded to even thickness)

Salt, to taste

Black pepper, to taste

2 tablespoons olive oil

1 teaspoon garlic powder

1 pint cherry tomatoes, halved (or 2 large tomatoes sliced)

3/4 cup fresh mozzarella, sliced

2 tablespoons balsamic vinegar

A handful of fresh basil leaves

How to Make this

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1. Preheat your oven to 400°F.

2. Season each chicken breast on both sides with salt, black pepper, and garlic powder.

3. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for about 3 minutes per side until they get a nice brown color.

4. Arrange the seared chicken breasts evenly in the skillet.

5. Scatter the halved cherry tomatoes (or layer the sliced ones) around the chicken, making sure they’re spread out well.

6. Bake the chicken and tomatoes in the preheated oven for about 15 to 20 minutes, until the chicken is almost cooked all the way through.

7. Remove the skillet from the oven and place slices of fresh mozzarella on top of each chicken piece.

8. Drizzle the balsamic vinegar evenly over the chicken and tomatoes.

9. Return the skillet back to the oven and let everything bake for another 5 minutes so the cheese just starts to melt.

10. Take the dish out, sprinkle a handful of fresh basil leaves over everything, let it rest for a minute or two, and then serve while it’s hot.

Equipment Needed

1. Oven set to 400°F
2. Oven-safe skillet
3. Tongs for turning the chicken
4. A knife for slicing the mozzarella and tomatoes
5. Cutting board for prepping the ingredients
6. Measuring spoons for the olive oil, garlic powder, and balsamic vinegar

FAQ

Q: How do I ensure the chicken cooks evenly?
A: It’s best to pound the chicken breasts so they all have equal thickness, this help them cook evenly and faster.

Q: Can I use different types of tomatoes?
A: Yup, if you dont have cherry tomatoes you can slice up large tomatoes, just try to stick with fresh ones for the best flavor.

Q: How long should I bake the chicken?
A: Bake it at 400°F for about 20 to 25 minutes until its fully cooked, be sure not to overdo it to prevent it getting dry.

Q: What if I dont have fresh basil?
A: If you dont have fresh basil, dried basil can work but it wont have the same vibrant flavor as the fresh version.

Q: Can I add other seasonings to this recipe?
A: Sure thing! This recipe is super versatile, so feel free to experiment with extra herbs or a little squeeze of lemon for a new twist.

Baked Caprese Chicken Recipe Substitutions and Variations

If you can’t find chicken breasts, try using turkey cutlets or even pork cutlets, they work pretty well in this recipe.
No olive oil? You can use avocado oil or even a bit of melted butter, though it might change the flavor a bit.
Don’t have garlic powder on hand? Use a clove or two of minced garlic instead – just be careful not to add too much.
If fresh cherry tomatoes aren’t available, you can substitute with halved grape tomatoes or even slice up a couple of large tomatoes.
Fresh mozzarella can be tricky sometimes – if you can’t get it, try a soft provolone or even a mild burrata to get a similar creamy feel.

Pro Tips

1. Make sure you let the chicken sit at room temperature for like 10-15 minutes before you start cookin it so it cooks evenly, rather than shockin it with the heat straight from the fridge.
2. When you’re searin the chicken, don’t overcrowd the pan. Leave some space in between so that each piece gets a nice, crispy brown crust instead of just stewinin in its own juices.
3. Try scatterin the tomatoes a bit away from the chicken so they can caramelize properly. That little char adds a real pop of flavor to the dish.
4. Once you put the mozzarella on, keep a close eye on it. It only needs a short time to melt perfectly, and if it sits too long it can turn all rubbery and gooey.

Baked Caprese Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven set to 400°F
2. Oven-safe skillet
3. Tongs for turning the chicken
4. A knife for slicing the mozzarella and tomatoes
5. Cutting board for prepping the ingredients
6. Measuring spoons for the olive oil, garlic powder, and balsamic vinegar

Ingredients

4 boneless, skinless chicken breasts (pounded to even thickness)
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 pint cherry tomatoes, halved (or 2 large tomatoes sliced)
3/4 cup fresh mozzarella, sliced
2 tablespoons balsamic vinegar
A handful of fresh basil leaves

Directions

Preheat your oven to 400°F.
Season each chicken breast on both sides with salt, black pepper, and garlic powder.
Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for about 3 minutes per side until they get a nice brown color.
Arrange the seared chicken breasts evenly in the skillet.
Scatter the halved cherry tomatoes (or layer the sliced ones) around the chicken, making sure they're spread out well.
Bake the chicken and tomatoes in the preheated oven for about 15 to 20 minutes, until the chicken is almost cooked all the way through.
Remove the skillet from the oven and place slices of fresh mozzarella on top of each chicken piece.
Drizzle the balsamic vinegar evenly over the chicken and tomatoes.
Return the skillet back to the oven and let everything bake for another 5 minutes so the cheese just starts to melt.
Take the dish out, sprinkle a handful of fresh basil leaves over everything, let it rest for a minute or two, and then serve while it's hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.