Skip to main content

Baked Chicken Caprese

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

I love the flavors of a tomato basil caprese salad in the summertime, but there’s no reason those fresh flavors can’t be enjoyed year-round! This quick Baked Chicken Caprese incorporates all the ingredients of the classic salad into a one-pan main dish that takes less than 30 minutes to prepare. It’s a fresh and easy way to switch up your chicken routine!

Baked Chicken Caprese Ingredients

To prepare this dish, you’ll sear Gerber’s boneless skinless chicken breasts on the stove, then cover them with jarred sun-dried tomato bruschetta sauce and fresh mozzarella before finishing them off in the oven. After a quick bake, top the chicken with chopped, fresh tomatoes and basil and serve alongside a simple cooked grain, like brown rice, and a vegetable, like green beans or salad.

Baked Chicken Caprese

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Baked Chicken Caprese
Baked Chicken Caprese
Cook time:
15min
Prep time:
5min
Total time:
20min

Servings:
4

Ingredients

  • 1 ½ lbs. Gerber’s boneless skinless chicken breasts
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1 Tbsp. light olive oil or other cooking oil
  • 2 Tbsp. sun-dried tomato pesto/bruschetta topping
  • 4 oz. fresh mozzarella, sliced
  • 1 tomato, chopped
  • Fresh basil, julienned

Instructions

  1. Preheat oven to 425˚F.
  2. Season chicken breasts on both sides with garlic powder, then salt and pepper to taste.
  3. Heat oil in an oven-safe skillet over medium heat. Once the pan is hot (oil will “shimmer”), add chicken in a single layer and sear on one side for 3 minutes. Flip and sear for 2 minutes more, then top each chicken breast with some of the pesto followed by the mozzarella.
  4. Transfer the pan to oven and bake for 7-10 minutes (depending on the thickness of the chicken), or until internal temperature reaches 165˚F. Remove the pan from oven, cover and let stand for 5 minutes. Cover the pan handle with an oven mitt or kitchen towel to remind you its hot!
  5. Remove the lid and top chicken with chopped tomato, basil and more freshly cracked black pepper.
  6. Serve with rice and a simple cooked vegetable or green salad.

Baked Chicken Caprese

 

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

Be the first to leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge