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Cheesy caprese chicken in a pan with melted mozzarella, roasted tomatoes and basil

Caprese chicken

This caprese chicken with roasted tomatoes is easy and quick to make. Serve it with buttered noodles or a green salad for a simple, flavorful weeknight meal.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 368kcal
Author Ann Otis


  • 1 lb plum tomatoes, cut into quarters
  • 2 tablespoons olive oil, divided
  • kosher salt
  • freshly ground pepper
  • 4 chicken breasts
  • 6 ounces fresh mozzarella cheese, cut into 4 slices
  • cup balsamic vinegar no need to use the expensive stuff here!
  • 1 tablespoon granulated sugar
  • ¼ cup chopped fresh basil


  • Preheat the oven to 400 degrees F. Toss the quartered tomatoes with a large pinch of salt, some freshly ground pepper, and 1 tablespoon of olive oil. Spread tomatoes in a single layer on a small baking sheet.
  • Roast tomatoes for 30-40 minutes until soft and beginning to brown. Turn on the broiler for a couple of minutes to further caramelize the edges.
  • While the tomatoes are roasting, cook the chicken and make the balsamic reduction. 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 slightly and reduced by about half. About 5 minutes.
  • Sprinkle chicken with salt and pepper on both sides. Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the chicken on one side until lightly golden, about 2 minutes. Turn breast over, reduce heat to low and cover with a snug-fitting lid. Let cook for about 15 minutes.
  • Put mozzarella slices on top of the chicken, and add the roasted tomatoes to the pan. Cover and let sit on low heat for a couple of minutes, until cheese is melted, or if your skillet is oven-safe, pop it under the broiler for a minute.
  • Drizzle with balsamic reduction, and sprinkle with chopped, fresh basil.Serve with buttered noodles, or a green salad.


Slightly adapted from Yum & Yummer by Greta Podleski


Calories: 368kcal | Carbohydrates: 11g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 408mg | Potassium: 742mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1265IU | Vitamin C: 16.9mg | Calcium: 238mg | Iron: 1.1mg