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Fresh tomatoes, creamy mozzarella, fragrant basil pesto and juicy chicken come together in this easy Chicken Caprese recipe that’s ready in under an hour. It’s everything you love about a classic Caprese salad transformed into a satisfying dinner.
Why You’ll Love This Chicken Caprese Recipe
We’re always looking for fail-proof meals that are great for an easy weeknight dinner but also good enough for company. This recipe answers the call!
- Ready in under an hour.
- Made with fresh, wholesome ingredients.
- Naturally low-carb and gluten-free.
- Perfect for using up ripe summer tomatoes.
- Can be made in the air fryer, on the grill or in the oven.
- Restaurant-quality flavor with very little effort.
Ingredients you’ll need
A few fresh ingredients are all it takes to make this delicious dinner.
For the chicken:
- Boneless, skinless chicken breasts
- Italian dressing for marinating the chicken
- Basil pesto sauce (store-bought or homemade)
- Fresh mozzarella
For the bruschetta topping:
- Fresh whole tomato
- Olive oil
- Salt and black pepper
- Granulated sugar (optional but best for winter tomatoes)
- Balsamic vinegar
- Julienned basil leaves
- Or, substitute 1/2 cup prepared bruschetta topping or 4 slices firm tomatoes
Optional for serving:
- Fresh basil leaves for serving
- Balsamic glaze (balsamic reduction) for drizzling
How to make Chicken Caprese
1. Prepare the chicken
Marinate the chicken in homemade or store-bought Italian dressing or vinaigrette. (We love Ken’s brand of Italian with Romano.)
2. Make the bruschetta topping
Cut a small X on the bottom of the tomato. Fill a small saucepan with water and bring to a boil. Add the tomato (cut side down) and parboil for 30 seconds. Remove from the saucepan and place in a bowl of ice water.
Once cooled, remove the peel and rough chop. Transfer the tomatoes to a small bowl and drizzle with olive oil, salt, pepper, sugar, vinegar and basil. Toss to combine. Lightly cover and leave at room temperature, stirring occasionally, while cooking the chicken.
3. Cook in the air fryer, on the grill or in the oven
Preheat the air fryer for 5 minutes then spritz the basket with olive oil. Remove the chicken from the marinade and allow any excess to drip back into the container. Discard the marinade. Place the chicken in a single layer making sure they don’t overlap.
Cook for 6 minutes then flip. Cook another 3 minutes. (See full printable recipe for grilling and oven directions.)
4. Add the mozzarella
Top each chicken breast with 1 tablespoon of pesto, two pieces of mozzarella and 2 tablespoons bruschetta. Continue cooking for another 3 to 4 minutes or until the cheese melts and the internal temperature of the chicken reaches 165 degrees F.
6. Finish and serve
Remove the chicken to a platter. Allow the chicken to rest for a few minutes before serving. Serve with additional fresh basil leaves and a drizzle of balsamic reduction sauce if desired. Pass remaining bruschetta topping when serving.
Yes, you can! Boneless, skinless thighs work beautifully and stay especially juicy. Cook until the internal temperature reaches 175 degrees F.
You can cook the chicken ahead and refrigerate it. When ready to serve, warm the chicken in a preheated air fryer at 300 degrees F. Add the pesto, mozzarella and bruschetta and continue cooking for another 3 to 4 minutes. Garnish as desired.
Fresh mozzarella packed in water creates the classic creamy Caprese flavor and texture.
Yes. Roma tomatoes, vine-ripened tomatoes and heirloom tomatoes all work well. Slice larger tomatoes into thick wedges or rounds.
No, it is not required but is highly recommended. It adds a sweet tangy finish that complements the tomatoes and mozzarella beautifully.
Yes, you can air fry, bake or grill Chicken Caprese. See the full printable recipe below for instructions.
Cooked chicken freezes well, but fresh mozzarella and tomatoes change texture after freezing. For best results, enjoy this recipe fresh.
Yes you can omit the pesto but we love it on this recipe. If you want extra flavor be sure to add the pesto!
Tips for Success
- Use chicken breasts that are similar in size so they cook evenly.
- Don’t overcook the chicken. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the chicken.
- Use the freshest tomatoes you can find for the best flavor.
- Add the basil at the very end to keep it bright and fragrant.
- Wait until serving to drizzle on the balsamic glaze so it stays glossy and flavorful.
What to Serve with Chicken Caprese
This versatile chicken pairs well with just about any side dish.
Some of our favorites include:
- Mashed potatoes
- Buttered pasta
- Risotto
- Smashed potatoes
- Rice pilaf
- Crusty Artisan Bread
- Italian Salad
- Steamed green beans
- Oven roasted asparagus
- Grilled vegetables
What is Chicken Caprese?
Chicken Caprese is a quick and easy Italian-inspired chicken dinner made with juicy chicken breasts, fresh mozzarella cheese, ripe tomatoes, basil, pesto and a drizzle of sweet balsamic glaze. The recipe takes its inspiration from the classic Caprese salad (Insalata Caprese), combining the same fresh ingredients with tender chicken to create a hearty main course.
The combination of creamy melted mozzarella, juicy tomatoes and fragrant basil is simple but incredibly flavorful. A finishing drizzle of balsamic glaze adds just the right touch of sweetness and tang to bring everything together.
Chicken Caprese is especially delicious during tomato season when garden-fresh tomatoes are at their peak, but it’s also a wonderful year-round meal using cherry, grape or vine-ripened tomatoes from the grocery store. Since it comes together in under an hour, it’s perfect for busy weeknights while still feeling special enough for entertaining.
Chicken Caprese Recipe
Ingredients
For the chicken:
- ½ cup prepared or homemade Italian Dressing / vinaigrette (100g or 3 1/2 oz) we love Ken’s Northern Italian with Basil and Romano
- 4 boneless skinless chicken breasts about 2 lbs
- ¼ cup basil pesto sauce (60g) store-bought or homemade
- 4 ounces fresh mozzarella cheese cut into 1/4-inch slices, halved and patted dry
For the bruschetta topping:
- 1 large whole tomato parboiled skinned and rough chopped
- 1 tablespoon olive oil
- dash salt
- fresh ground black pepper
- ¼ teaspoon granulated sugar optional but best for winter tomatoes
- 1 teaspoon balsamic vinegar
- 1 tablespoon basil leaves julienned
- Optional: substitute ½ cup prepared bruschetta topping or 4 slices firm tomato
Optional for serving:
- fresh basil leaves
- balsamic reduction sauce
Instructions
Marinate the chicken:
- Place the chicken in a large bowl or zipper storage bag. Coat the chicken breasts with the Italian Dressing then cover and refrigerate 1 to 4 hours.
Prepare the bruschetta topping:
- Using a small paring knife, cut a small X on the bottom of the tomato. Fill a small deep saucepan with water enough to cover the tomato. Bring to a boil then add the tomato. Parboil for about 30 seconds or until the tomato peel starts to curl at the cut marks. Don’t over-cook. Remove from the saucepan and transfer to a bowl of ice water.
- Once cooled, remove from the water, peel and rough chop. Transfer the tomatoes to a small bowl. Drizzle with olive oil, salt, pepper, sugar, vinegar and basil. Toss gently to combine. Lightly cover and leave at room temperature (tossing occasionally) while cooking the chicken.
To cook the chicken in the air fryer:
- Preheat the air fryer to 400℉ for 5 minutes. Spritz the air fryer basket with olive oil. Remove the chicken from the marinade allowing any excess to drip back into the container. Discard the marinade. Place the chicken in a single layer in the air fryer basket making sure they don’t overlap.
- Cook the chicken for 6 minutes then flip the breasts in the basket. Cook another 3 minutes then top each with 1 tablespoon pesto, two pieces of mozzarella and 2 tablespoons bruschetta.
- Continue cooking in the air fryer for another 3 to 4 minutes or until the internal temperature of the chicken reaches 165℉
- Remove from the air fryer to a platter. Allow the chicken to rest for a few minutes before serving. Top with additional basil leaves and a drizzle of balsamic reduction sauce if desired.
For Grilled Chicken Caprese:
- Preheat gas grill to 400℉. Grill until the chicken is well browned, about 3 to 4 minutes per side. Transfer the chicken to the top shelf of the gas grill and turn the grill to low. Top each chicken breast with 1 tablespoon pesto, an even layer of mozzarella and 2 tablespoons bruschetta. Close the lid and continue cooking for 3 to 4 minutes or until the chicken reaches 165℉. Transfer to a platter and garnish as desired.
To make Sheet Pan Chicken Caprese:
- Cut each chicken breast in half to create cutlets. Marinate per instructions. Preheat oven to 350℉. Arrange the chicken on a parchment paper-lined baking sheet into four, two-piece portions with two cutlets slightly overlapping. Top with the pesto, mozzarella and bruschetta. Bake for 25 to 30 minutes. Garnish and serve.
Recipe Notes
Nutrition
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