Caprese Chicken with Roasted Tomatoes

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You only need seven simple ingredients to make this juicy caprese chicken with roasted tomatoes topped with melty mozzarella, blistered roasted tomatoes, and fresh basil, all finished with a balsamic drizzle.

I tend to think of anything “caprese” as a summer thing. Summer, when basil is abundant in the garden and the tomatoes are red, ripe, sweet, and juicy. Not the hard, pale, mealy ones you get at this time of year.

But there is a solution for these winter tomatoes, and that is a nice slow roast in the oven to get all their juices caramelizing. I mean it, try with this roasted tomato pasta!

Once you’ve got your roasted tomatoes, melt some fresh mozzarella on top of perfectly sautéed chicken breasts, sprinkle with fresh basil, and drizzle with a tangy balsamic glaze. Add those sweet, juicy roasted tomatoes and suddenly “caprese” is back in your life, even in the dead of winter.

In addition to being a taste of summer, this caprese chicken recipe is simple to make with only 7 ingredients (6 if you use a store bought balsamic glaze instead of making your own)!

Why you’ll love this caprese chicken with roasted tomatoes

Quick and simple, this recipe only takes as long as it takes to roast the tomatoes (30-40 minutes). While the tomatoes are roasting you’ll sauté your chicken breasts and reduce your balsamic vinegar, and you’re practically done.

Naturally wholesome Lean protein, fresh herbs, and roasted vegetables make it a feel-good meal without sacrificing flavor. Pair with some pasta to bulk it up, or a side salad for a lighter option.

Versatile and perfect for any occasion Minimal ingredients come together into a dish that feels elegant enough for guests but easy enough for a weeknight.

Ingredient Notes

Roma Tomatoes

I like roma tomatoes for roasting, since they’re meaty, not too watery, and typically still look decent even in winter. That said, if you’re making this during peak tomato season, definitely use your favorite!

Chicken breasts

Boneless skinless chicken breasts are my protein of choice for this recipe. I usually buy 4 small chicken breasts (about 6 oz each), but you can also buy a couple of larger ones and slice them horizontally into cutlets.

Fresh mozzarella

I like to use fresh mozzarella for caprese (the kind that comes in a tub in brine). You can use shredded mozzarella from a block instead if you prefer.

Basil

Fresh basil has a peppery bite that is essential for true “caprese” flavor. I find it most economical to buy a plant from the grocery store and keep it in my kitchen to use in various recipes (condiments like sun dried tomato aioli or pesto or a nice goat cheese frittata for instance).

Balsamic vinegar

Balsamic glaze is simple to make at home by combining balsamic vinegar with a little sugar and reducing to a syrup. However, you can absolutely use a store bought glaze instead!

Step-by-step instructions

1. Preheat the oven to 400F and line a small baking sheet with parchment paper. Add the quartered tomatoes to the baking sheet, drizzle with olive oil, and season with salt and pepper. Spread into a single layer and roast for 30-40 mins until soft and lightly charred.

1. While the tomatoes are roasting, cook the chicken breasts and make the balsamic reduction. Sprinkle chicken with salt and pepper on both sides. Heat a tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the chicken on one side until golden, about 4 minutes. Turn and cook 3-4 minutes longer, until just about cooked through (a meat thermometer should register 160-165F).
2. Pour the balsamic vinegar into a small saucepan and whisk in the sugar. Bring to a boil, reduce heat to medium-low and simmer until thickened just slightly and reduced by about half. About 5 minutes. (Don’t overdo it, it will thicken more as it cools).

1. Place a mozzarella slice on top of each piece of chicken, and add the roasted tomatoes to the pan. Broil 2-3 minutes until the cheese is melted and the tomatoes are a little charred.
2. Remove from the oven and drizzle the chicken breasts and tomatoes with balsamic glaze.

1. Sprinkle with basil and serve!

Recipe Tips for Success

Don’t reduce the balsamic vinegar too much. Stir it frequently as it simmers so it doesn’t burn and then only simmer it until it’s reduced by half. It will still be quite runny and will thicken more as it cools.

Use a meat thermometer to take the guesswork out of cooking chicken. Chicken breasts will get very dry if overcooked, so be sure to take it out of the oven as soon as it reaches 165F.

Serving Suggestions

Serve over pasta. I love to serve this caprese chicken over long pasta like linguine, or a small pasta shape like orzo. The juices from the chicken, tomatoes, and balsamic glaze make a light sauce, but you can butter the noodles, toss them in olive oil or make pasta e aglio olio to go with it if you like.

Serve it with some crusty bread for sopping up the juices.

Serve with a simple green salad. A little arugula tossed with a light balsamic vinaigrette and some shaved Parmesan is lovely with this chicken.

Pair it with a summery Balsamic Pasta Salad with Grilled Vegetables for a make-ahead side.

Storage Tips

Refrigerator – The chicken and tomatoes will keep well in the refrigerator for up to 3 days. To reheat without drying out the chicken, place in a covered pan or dish and reheat in a 325F oven for about 15 minutes, or on the stovetop.

This caprese chicken is not a recipe that freezes particularly well, although you can freeze the cooked chicken breasts on their own, and then roast the tomatoes and add the cheese after it is thawed and heated.