This Caprese Chicken is the perfect blend of juicy chicken, fresh basil pesto, ripe tomatoes, and creamy mozzarella, all baked to perfection in just 25 minutes!
Caprese Chicken is a delicious and easy way to enjoy the classic flavors of a Caprese salad in a hearty and satisfying meal. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe combines juicy, oven-baked chicken breasts with the vibrant flavors of fresh basil pesto, ripe tomatoes, and melted mozzarella cheese. It’s a flavorful, low-carb meal that comes together in just 30 minutes!
You can make the basil pesto fresh before you make the chicken, use store bought pesto, or defrost fresh homemade pesto to make the prep time that much quicker. The day that I decided to finally photograph this recipe I used thawed pesto. Pesto does tend to go from bright vibrant green to a darker color when you freeze it or even store it for a day or two. Side note: air is it’s enemy when it comes to color.
This dish is not only bursting with flavor but also incredibly versatile. Serve it with a side of pasta, a crisp green salad, or some crusty bread to soak up all the delicious juices. It’s a simple, elegant meal that’s perfect for any occasion, from family dinners to dinner parties. Let’s dive into the details and make this Caprese Pesto Chicken a staple in your recipe collection!
Table of contents
Why this Recipe Works
Simple Ingredients – This recipe uses just a handful of fresh ingredients—basil pesto, ripe tomatoes, and mozzarella cheese—to create a dish that’s bursting with flavor. The pesto adds a herby, garlicky richness, the tomatoes bring a juicy, tangy sweetness, and the mozzarella provides a creamy, melty finish. Each component complements the chicken perfectly, resulting in a delicious and well-balanced meal.
Quick and Easy Preparation – With minimal prep time and only a few steps, this recipe is perfect for busy weeknights. The chicken is seasoned, topped, and baked all in one dish, making cleanup a breeze. Plus, the cooking time is just 25 minutes, so you can have a restaurant-quality meal on the table in no time.
Versatile and Customizable – This Caprese Chicken is highly versatile and can easily be adapted to suit your preferences or dietary needs. Whether you swap out the chicken breasts for thighs, remove the pesto and use fresh basil instead, use dairy-free cheese, or add a drizzle of balsamic glaze, the recipe still shines. It’s a flexible dish that can be dressed up or down, making it a great fit for any occasion.
Ingredients
- Olive oil –
- Chicken – I like to use boneless skinless chicken breast for this recipe.
- Seasonings – Salt and pepper to season the chicken before baking.
- Pesto – I like to make my own, but you can also use store bought.
- Tomatoes – I like to use 2 beefstake tomatoes that I slice into even pieces.
- Fresh mozzarella – 4 pieces of fresh mozzarella is perfect for topping the pesto and tomatoes.
Directions
First, preheat the oven to 400 degrees Fahrenheit.
Next, drizzle a 9×11 glass pan with one tablespoon olive oil.
Rinse and pat dry the chicken breast. Season generously with salt and black pepper. Place the chicken breast in the glass pan. Slather each chicken breast with about two tablespoons basil pesto (only on the top side). Repeat until all the pesto is used. Add 2-3 sliced tomatoes on top, sprinkle additional salt and pepper on top of the tomatoes. Top with a slice of fresh mozzarella cheese. Then drizzle with the remaining one tablespoon of olive oil.
Bake the dish for 25 minutes or until the internal temperature of the chicken breast is 165 degrees Fahrenheit. Remove from the oven, divide among plates and enjoy.
FAQs
You can use either store-bought or homemade pesto for this recipe. Store-bought pesto is a convenient option and works well, but if you have the time, making your own fresh basil pesto can elevate the flavors even more!
Caprese Chicken pairs well with a variety of sides. For a low-carb option, serve it with steamed or roasted vegetables. For something heartier, try it with pasta, rice, or a simple green salad.
Absolutely! Chicken thighs will work just as well in this recipe, though the cooking time may vary slightly. Be sure to cook until the internal temperature reaches 165 degrees Fahrenheit.
To make a dairy-free version of Caprese Chicken, you can omit the mozzarella cheese or use a dairy-free cheese alternative that melts well. The flavors will still be delicious with the pesto and tomatoes. Make sure that you find a pesto that is also dairy free as some pesto’s contain cheese.
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the thickest part of the chicken breasts for accurate results.
Tips and Tricks
Here are a few of my favorite tips and tricks when making Caprese Pesto Chicken.
- Season generously: Don’t be shy with the salt and pepper on the chicken breasts and tomatoes. Proper seasoning enhances the flavors of the dish.
- Use fresh, quality ingredients: Since this recipe has just a few key ingredients, using fresh, high-quality tomatoes, mozzarella, and pesto makes a big difference in taste.
- Mozzarella: I like to use the sliced fresh mozzarella. You can also use mozzarella pearls if that’s what you have on hand. I like the way the fresh mozzarella cheese melts; however, if you only have shredded mozzarella or thin deli slices that works too. I would top the chicken 5 minutes before it’s done so the cheese doesn’t get too hard. If you don’t have mozzarella on hand you can also use provolone cheese!
- Add balsamic glaze: For an extra burst of flavor, drizzle a little balsamic glaze over the chicken just before serving. It adds a sweet tang that complements the basil and tomatoes beautifully. Of course, always ask your guest if they like balsamic before making this addition to the chicken.
- Let it rest: After removing the chicken from the oven, let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
If your looking for a way to use up all the basil you’ve been growing or simply love pesto and looking for a new quick chicken dinner idea. I think you definitely need to try my recipe for Caprese Pesto Chicken.
If you make this caprese chicken recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Caprese Chicken
Equipment
- 1 Knife
- 1 Cutting Board
- Tablespoon
- 1 Glass Baking Dish
Ingredients
- 2 tablespoons olive oil divided
- 4 boneless skinless chicken breast
- salt and pepper
- ½ cup basil pesto divided
- 2 beefsteak tomatoes sliced
- 4 slices fresh mozzarella divided
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drizzle a 9×11 glass pan with one tablespoon olive oil.
- Rinse and pat dry the chicken breast. Season generously with salt and black pepper. Place the chicken breast in the glass pan. Slather each chicken breast with about two tablespoons basil pesto (only on the top side). Repeat until all the pesto is used. Add 2-3 sliced tomatoes on top, sprinkle additional salt and pepper on top of the tomatoes. Top with a slice of fresh mozzarella cheese. Then drizzle with the remaining one tablespoon of olive oil.
- Bake for 25 minutes or until the internal temperature of the chicken breast is 165 degrees Fahrenheit. Remove from the oven, divide among plates and enjoy.
Notes
- Season generously: Don’t be shy with the salt and pepper on the chicken breasts and tomatoes. Proper seasoning enhances the flavors of the dish.
- Use fresh, quality ingredients: Since this recipe has just a few key ingredients, using fresh, high-quality tomatoes, mozzarella, and pesto makes a big difference in taste.
- Mozzarella: I like to use the sliced fresh mozzarella. You can also use mozzarella pearls if that’s what you have on hand. I like the way the fresh mozzarella cheese melts; however, if you only have shredded mozzarella or thin deli slices that works too. I would top the chicken 5 minutes before it’s done so the cheese doesn’t get too hard. If you don’t have mozzarella on hand you can also use provolone cheese!
- Add balsamic glaze: For an extra burst of flavor, drizzle a little balsamic glaze over the chicken just before serving. It adds a sweet tang that complements the basil and tomatoes beautifully. Of course, always ask your guest if they like balsamic before making this addition to the chicken.
- Let it rest: After removing the chicken from the oven, let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
Rick Mercier
Hi Katie, Well I have to tell you that’s three for three. I am not a cook. Recently retired I have tried your recipes with great success. Ahi Tuna was the first. Came across the recipe by accident online and it has been a tremendous hit. Then I made the bowtie chicken pasta dish and again was a hero with my wife. Tonight my wife had a couple of chicken breast thawed and at the last minute, I said to her, let me see what I can find on Katie’s site. Sure enough, I found your Caprese pesto chicken bake recipe. I also had a couple of zucchini that a neighbor gave us and thought that I would include that as well. Problem was I got my zucchini and squash mixed up. Found a baked squash recipe of yours and was going to try it as well as the baked chicken pesto. After cutting the zucchini in half I asked my wife, (who was enjoying a glass of wine on the patio hoping that her husband didn’t burn the house down) why does this squash not look like the one in the recipe? That’s when she enlightened me. It’s a zucchini dummy! Not a squash! Feeling really stupid at this point I decided to punt and sliced it up and put it in the dish with my chicken pesto. The other thing was, I didn’t have any mozzarella so I used blue cheese crumbles.
I think my wife has never been happier with me. The dish turned out fantastic. I really have to stop this nonsense however. I am not a cook. My Italian wife is enjoying it, even though there was no mozzarella in the house.
Thanks
Rick Mercier
krmer@harbornet.com
Katie
Rick–thank you so much for taking the time to leave such a nice comment. I’m glad you both enjoyed this recipe!