Baked Caprese Chicken With Pesto, Mozzarella, and Balsamic Glaze

Why You’ll Love This Recipe

• Big flavor, minimal effort: pesto, tomatoes, mozzarella, and balsamic do all the work.
• Juicy chicken: even thickness + the tomato-mozzarella topping helps keep it tender.
• Weeknight-friendly: hands-on time is short, and the oven does the rest.
• Great for serving: it looks impressive straight from the baking dish.

Grocery List

• Meat & Poultry: boneless, skinless chicken breasts
• Produce: tomatoes, fresh basil (optional)
• Dairy: fresh mozzarella
• Pantry: basil pesto, olive oil, balsamic glaze, kosher salt, black pepper

Full Ingredients

For the Caprese Chicken Bake

• Chicken: 4 boneless, skinless chicken breasts (6–8 oz each)
• Olive oil: 1 tablespoon (to lightly grease the baking dish)
• Kosher salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Basil pesto: 1/3 cup
• Tomatoes: 2 medium, sliced 1/4-inch thick (about 12–16 slices total)
• Fresh mozzarella: 8 oz, sliced 1/4-inch thick

To Finish & Serve

• Balsamic glaze: 2 tablespoons, plus more to taste
• Fresh basil: 2 tablespoons chopped or torn (optional)
• Crusty bread: 4 thick slices (about 8 oz total), warmed if you like

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish with 1 tablespoon olive oil, spreading it over the bottom so the chicken won’t stick and cleanup is easier.

Step 2: Even out the chicken for juicy, consistent results

Place the chicken breasts between two pieces of parchment paper (or in a zip-top bag) and gently pound them to an even thickness, aiming for about 3/4-inch thick throughout. This helps everything cook evenly, so the thinner end doesn’t dry out before the thick end is done.

Step 3: Season and arrange in the dish

Pat the chicken dry with paper towels (this helps the seasoning stick). Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the chicken breasts in a single layer in the prepared baking dish.

Step 4: Add pesto, tomatoes, and mozzarella

Spoon about 1 to 1 1/2 tablespoons pesto over each chicken breast (use all 1/3 cup), spreading it to cover the top. Layer sliced tomatoes over the pesto, then top with sliced fresh mozzarella. If you have extra tomato or mozzarella slices, tuck them around the chicken in the dish.

Step 5: Bake until the chicken is done

Bake uncovered at 400°F for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part. If your chicken breasts are on the smaller side, start checking at 20 minutes; if they’re thicker, they may take closer to 30 minutes.

If you want a slightly more browned top, you can broil on High for 1–2 minutes at the end. Stay close and watch carefully to avoid over-browning.

Step 6: Rest, then drizzle with balsamic glaze

Remove the dish from the oven and let the chicken rest for 5 minutes. This keeps the juices in the meat instead of running out when you cut it. Drizzle 2 tablespoons balsamic glaze over the chicken (add a little more if you like a stronger sweet-tangy finish). Sprinkle with fresh basil if using.

Step 7: Serve with crusty bread

Serve the chicken hot, spooning some of the tomato-mozzarella topping and pan juices over each portion. Add crusty bread on the side to soak up the pesto-tomato juices and balsamic glaze.

Pro Tips

• Use a thermometer: Pull the chicken right at 165°F for the best texture. Overbaking dries it out quickly.
• Choose good tomatoes: Ripe tomatoes make the whole dish taste fresher and more “Caprese.” If tomatoes are watery, blot slices with a paper towel.
• Fresh mozzarella tips: If it’s very wet, gently pat slices dry so the topping stays creamy instead of watery.
• Even thickness matters: Pounding to an even thickness is the easiest way to avoid dry edges.
• Don’t skip the rest: That 5-minute rest makes the chicken noticeably juicier.

Variations

• Italian seasoning version (no pesto): Replace the pesto with 1 tablespoon olive oil mixed with 2 teaspoons Italian seasoning and 2 minced garlic cloves. Brush over the chicken before adding tomatoes and mozzarella.
• Sheet-pan style: Use a rimmed sheet pan lined with parchment. Keep the toppings centered on each breast so they don’t slide off.
• Add vegetables: Add 2 cups halved baby potatoes or sliced zucchini around the chicken (toss with oil, salt, and pepper). Note: veggies may extend bake time by 5–10 minutes.

Storage & Make-Ahead

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven for 10–15 minutes or microwave in short bursts until hot. Add a fresh drizzle of balsamic glaze after reheating to brighten the flavor.

Make-ahead: You can pound and season the chicken up to 24 hours in advance. For best texture, add tomatoes/mozzarella right before baking (tomatoes can make things watery if they sit too long).

Nutrition (per serving)

Approximate, per serving (1 chicken breast with toppings, not including bread): 610 calories, 50g protein, 38g fat, 10g carbs, 2g fiber, 6g sugar, 780mg sodium.