Caprese Chicken

Can you tell I am on a spring kick?!  For some reason I am just wanting fresh and light dinners and lunches.  Don’t worry I will get back to the fattening, yummy dishes soon enough:) But, in the meantime here is another delicious, quick and easy recipe that you can have on the table in 30 minutes with about 10 minutes hands on time! Caprese Chicken is all the fabulous flavors of the traditional Italian salad of mozzarella, tomatoes, balsamic vinegar and olive oil, but stuffed into a chicken breast then roasted in the oven until the chicken browns and the mozzarella becomes ooey and gooey. YUM!

This is a great recipe for using your tomatoes that aren’t quite ripe or your basil that is not quite in full bloom. Since they are going to be cooked their natural sweetness will come out in the roasting.  And this is also a great recipe for using the standard grocery store mozzarella.  You want low moisture mozzarella so that it melts gently when cooking. So dont waste your money on some handcrafted mozzarella-save that for when you are making a fresh Caprese salad.

Tomatoes and Balsamic

Mozzarella 2

A quick note about cutting the chicken….use a sharp chef’s knife and cut the chicken lengthwise, but only half way through.  You are wanting to create a pocket not cut the chicken in half.

Cutting Chicken like a book

I have linked my favorite knife in the whole world!!!  It is pricey, but SO worth it. Take good care of your knives and they will last a lifetime! NEVER put your knives in the dishwasher and always remember to dry them completely before you put them away so they do not rust.

Hope you enjoy the first few days of Spring!

Caprese Chicken
5 from 1 vote

Caprese Chicken

Simple Caprese Chicken combines the delicious flavors of the traditional Italian salad. Fresh tomatoes, gooey mozzarella, tangy balsamic vinegar and roasted chicken are a quick dinner on the table in 30 minutes!

Servings 4


  • 4 boneless, skinless chicken breasts
  • 4 1/2 slices mozzarella
  • 2 Roma tomatoes, sliced
  • 1 garlic clove, minced
  • 10 basil leaves, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 8 toothpicks


  1. Preheat oven to 400 degrees

  2. In a small bowl combine sliced tomatoes, garlic, basil, 1 Tablespoon olive oil, balsamic vinegar and a pinch of salt/pepper.  Allow to sit and marinate for a few minutes while you prepare the chicken. 

  3. Using a sharp knife, slice the chicken lengthwise but not cutting all the way through. You want it to open like a book. Season with salt, pepper and Italian seasoning. 

  4. Place 2 slices of marinated tomatoes and 1 slice of mozzarella in the middle of each chicken breast.  Close and secure with 2 toothpicks. 

  5. Place each chicken breast on a greased baking sheet or casserole dish. 

  6. Drizzle the tops of the chicken with the remaining Tablespoon of olive oil. 

  7. Bake for 18-25 minutes, depending on how thick your chicken is. 


Needed Items