Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!
How to make Chicken Caprese:
Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer. Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely. Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.
Storing and Freezing Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch. To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.
Recipe Variations:
Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve. Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce. Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.
I originally shared this recipe May 2019. Updated August 2021 and April 2024.
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