Baked Caprese Chicken with Balsamic Glaze Recipe
This Baked Caprese Chicken recipe features tender, marinated chicken breasts baked with juicy cherry tomatoes and melted bocconcini cheese, finished with a flavorful balsamic glaze and fresh basil for a delightful, Italian-inspired dinner.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Chicken and Marinade
- 5 chicken breasts (about 2.5 lbs.), skinless and boneless
- 2 tablespoons olive oil, divided
- 1/2 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup balsamic vinegar, divided
Toppings
- 2 cups cherry tomatoes, halved
- 2 cups bocconcini (mozzarella balls), halved
- 1 tablespoon fresh basil, chopped
Instructions
- Marinate the Chicken: In a large Ziploc bag, combine the chicken breasts with 1 tablespoon olive oil, Italian seasoning, salt, pepper, and 2 tablespoons balsamic vinegar. Press out the air and seal the bag tightly. Massage the marinade around the chicken to coat evenly. Refrigerate for at least 15 minutes, or up to overnight for maximum flavor.
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking.
- Arrange and Bake Chicken and Tomatoes: Place the marinated chicken breasts evenly in an 8-inch square baking pan. Scatter the halved cherry tomatoes around the chicken. Bake for 20 minutes until the tomatoes soften.
- Add Cheese and Continue Baking: Remove the pan from the oven and distribute the halved bocconcini cheese balls evenly over the chicken pieces. Return the pan to the oven and bake for an additional 10-15 minutes, until the cheese is melted and golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Prepare Balsamic Glaze: While the chicken bakes, pour the remaining 1/2 cup balsamic vinegar into a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until the vinegar reduces by half and thickens to a glaze consistency.
- Rest and Serve: Let the baked chicken rest for 10 minutes after removing it from the oven. Drizzle the prepared balsamic reduction over the chicken and garnish with chopped fresh basil. Serve warm and enjoy!
Notes
- For more flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to a week.
- Substitute bocconcini with fresh mozzarella if unavailable.
- Serve with a side of crusty bread or a green salad for a complete meal.
