One-Pan Caprese Baked Chicken
A comforting yet light dinner featuring juicy chicken, melty mozzarella, and fresh tomatoes, all baked in one pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts or cutlets Thinner pieces cook faster and more evenly.
- 1 pint Cherry or grape tomatoes Holds shape and becomes jammy when roasted.
- 8 ounces Fresh mozzarella Pat dry if packed in water.
- 1 bunch Fresh basil Add at the end for brightness.
- 2 tablespoons Olive oil For drizzling.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- to taste Balsamic glaze For drizzling before serving.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and lightly oil a baking dish or sheet pan.
- Season the chicken on both sides with salt and pepper. Optional: add Italian seasoning or garlic powder.
- Arrange the chicken in the pan with space between pieces.
- Add tomatoes around and on top of the chicken, then drizzle olive oil over them.
Cooking
- Bake until the chicken is cooked through; approximately 18-22 minutes for thinner cutlets and 25-30 minutes for thicker breasts.
- Add mozzarella during the last few minutes of baking until melted; switch to broil for 1-2 minutes if desired for browning.
- Finish with basil immediately after removing from the oven.
- Drizzle balsamic glaze over the top before serving.
Notes
Let the chicken rest for a few minutes before slicing to retain juiciness. Use a meat thermometer for accuracy; aim for 165°F (74°C).