Description
This Baked Caprese Chicken recipe combines tender chicken breasts stuffed with flavorful pesto, seasoned with aromatic herbs, and topped with fresh mozzarella and juicy cherry tomatoes. Finished with a balsamic glaze and fresh basil, it’s a delicious, healthy meal perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil
Toppings
- 2 cups cherry tomatoes
- 8 ounces small mozzarella balls
- 1 tablespoon balsamic glaze
- 1/4 cup chopped fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare it for baking the chicken later.
- Prepare Chicken: Lay each chicken breast flat and carefully cut a slit through the side about three-quarters of the way through, creating a pocket without cutting all the way through.
- Stuff with Pesto: Spoon the pesto evenly inside the pocket of each chicken breast, spreading it to the edges. Then close the chicken breasts to encase the pesto.
- Season Chicken: Season the outside of each chicken breast evenly with kosher salt, dried oregano, garlic powder, onion powder, black pepper, and dried thyme.
- Sear Chicken: Heat 2 tablespoons of olive oil in a cast-iron or other oven-safe skillet over medium-high heat. Add the chicken breasts and sauté for 4 minutes on each side until they develop a golden-brown crust.
- Add Toppings: Place the cherry tomatoes and small mozzarella balls around and on top of the seared chicken breasts in the skillet.
- Bake: Transfer the skillet to the preheated oven and bake for 12 to 13 minutes or until an internal meat thermometer inserted into the thickest part of each chicken breast reads 165 degrees Fahrenheit, indicating they are fully cooked.
- Finish and Garnish: Remove the skillet from the oven. Drizzle the chicken with the balsamic glaze and sprinkle the chopped fresh basil over the top before serving.
Notes
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet, then transfer it with toppings to a baking dish before putting it in the oven.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- The balsamic glaze adds a sweet tangy finish but can be omitted or replaced with balsamic vinegar reduction if preferred.
- Feel free to substitute pesto with marinara sauce for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
