Recipe Background
This can't be the best! Oh, you just wait and see! This is the Best Chicken Caprese Bake, flawlessly combining the flavors of juicy chicken breasts, plump cherry tomatoes, and fresh herbs. There's melty cheese and a tangy balsamic drizzle, ready to serve as the deciding factor you need to believe that this is indeed the perfect main dish for your next dinner. We know repetition helps build trust, so we'll say it again, this is the Best Chicken Caprese Bake ever!
This can't be the best! Oh, you just wait and see! This is the Best Chicken Caprese Bake, flawlessly combining the flavors of juicy chicken breasts, plump cherry tomatoes, and fresh herbs. There's melty cheese and a tangy balsamic drizzle, ready to serve as the deciding factor you need to believe that this is indeed the perfect main dish for your next dinner. We know repetition helps build trust, so we'll say it again, this is the Best Chicken Caprese Bake ever!
Ingredients
- 2 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 2 pints cherry tomatoes
- 6 chicken breasts boneless and skinless
- 1/2 cup balsamic vinegar
- 1 (1-pound) ball fresh mozzarella sliced into 6 rounds
- 10 fresh basil leaves torn
- baby arugula to taste, for serving
- crusty bread to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Drizzle 1 tablespoon of the oil onto a rimmed baking sheet and evenly spread it out to coat the bottom of the pan.
- Sprinkle the oil with the Italian seasoning, the salt, and the pepper.
- Scatter the cherry tomatoes on the baking sheet and carefully shake it back and forth until the tomatoes are evenly coated in the oil mixture.
- Arrange the chicken breasts in the center of the baking sheet, pushing the tomatoes to the perimeter, and drizzle the chicken with the remaining oil.
- Bake the chicken mixture until the tomatoes are soft, blistered, and begin to burst, about 20-25 minutes.
- While the chicken mixture bakes, add the balsamic vinegar to a small saucepan and bring to a boil over medium-high heat.
- Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat the back of the spoon, about 7-8 minutes.
- Transfer the chicken mixture from the oven and carefully drape 1 slice of the mozzarella over each of the chicken breasts.
- Bake the chicken mixture until the cheese has melted and an instant-read thermometer inserted into the thickest part of the chicken breasts reaches 160 degrees F, 5-7 minutes.
- Let the chicken breasts rest until they reach an internal temperature of 165 degrees F, about 5 minutes.
- Sprinkle the chicken breasts and the tomatoes with the basil, drizzle with the balsamic reduction, and spoon the collected pan juices over the top.
- Serve the chicken breasts and the tomatoes on a bed of the arugula with the crusty bread.
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