Baked Chicken Caprese is a fresh, flavorful dish that’s so easy to make! These juicy chicken breasts are baked with mozzarella cheese, creamy ricotta, oregano, and tomatoes for the perfect meal. Ready in just 30 minutes, this is a simple, flavorful, and delicious dinner you'll make over and over again!
Chicken dishes will never get old with me. Especially baked chicken recipes, like this Mexican Chicken Bake, One Pan Garlic Baked Chicken with Mozzarella and this Bacon Wrapped Veggie Stuffed Chicken. And this baked caprese chicken is full of mouthwatering flavors that will be ready and on your table in 30 minutes!
This chicken recipe is a delicious twist on the classic Caprese salad. But here's what it's made of and how I make it....I combine ricotta cheese with dried herbs and then smear it on top of the chicken breasts. From there, I add tomatoes and top everything with mozzarella cheese and then bake it until the cheese is melted and golden brown. When it's done, top it off with some fresh basil and you've got yourself an easy one-pan dinner that brings bold Italian flavors to your table with minimal effort.
Jump to:
Why This Recipe Works
- This is a one pan meal, easy to throw together, and done within 30 minutes. It's perfect for any weeknight meal but tastes like you spent hours in the kitchen making it!
- Caprese chicken is usually a summer dish since it’s typically grilled, but this baked version makes it easy to enjoy any time of year!
🛒 Ingredients You'll Need
- Chicken Breasts - for juicy results, use thick breasts rather than thin slices. Thicker cuts retain more moisture while baking.
- Garlic Powder - added to the breasts before searing to help form a crust.
- Olive Oil - used to pan sear the raw chicken breasts.
- Ricotta Cheese - adds a an additional layer of flavor and smooth and velvety texture, similar to the taste of stuffed chicken.
- Oregano - use dried oregano and mix it in with the ricotta cheese to add a depth of flavor.
- Salt - a flavor enhancer mixed in with the ricotta.
- Pepper - adds a subtle bit of peppery flavor when mixed in with the ricotta cheese.
- Crushed Tomatoes - you can use canned or freshly crushed tomatoes.
- Mozzarella Cheese - Sliced or shredded cheese works well. You can also use Provolone cheese as a substitute for the mozzarella if desired. The flavors are very similar when melted.
Be sure to see the recipe card below for the full ingredients list & instructions!
🔪 Step-By-Step Recipe Instructions
Step 1: Start by preheating the oven to 350°F. Then, take the dried oregano, salt, and pepper and then mix with the ricotta cheese using either a whisk or a handheld mixer. Set aside.
Step 2: Rub each breast with garlic powder. Heat the olive oil in a large skillet over medium-high heat and sauté for 3-5 minutes per side, until golden brown.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Step 3: Put each piece of sautéed chicken in an oven safe baking dish. Place the crushed tomatoes, ricotta cheese, and Mozarella cheese all in a row on the counter.
Step 4: Next, add ¼ cup of the ricotta cheese mixture on top of each piece of chicken.
Step 5: From there, add ¼ cup of crushed tomatoes on top of the ricotta cheese.
Step 6: Top each piece of chicken with Mozzarella cheese.
Step 7: Bake in the oven for 20 minutes. Since you already sautéed the chicken, it only needs about 20 more minutes to finish cooking. Just make sure the internal temperature is 165°F. Once the baked caprese chicken is done, top it with some fresh chopped basil and some extra fresh ground pepper. You can even drizzle on some balsamic vinegar for extra flavor!
One of the best chicken breast recipes you'll ever eat for dinner, it's savory, mouth watering delicious, and full of flavor!
🙋🏼♀️ Recipe FAQs
Ricotta cheese is a key ingredient, but if you don't want to use mozzarella cheese, you can use Provolone cheese. Pepper jack or white cheddar cheese also works well.
Yes! Prepare and sear the chicken according to the instructions and top with the ricotta cheese mixture and crushed tomatoes. Cover and place in the refrigerator for up to 24 hours. When you're ready to bake the chicken, top with mozzarella cheese and bake accordingly.
My favorite way to serve this dish is to serve it with on a bed of homemade rice pilaf, homemade mashed potatoes, or pasta. But it also pairs really well with my Brussels Sprouts Salad and these Oven Roasted Vegetables. And, I love to eat it with a good piece of toasted garlic bread!
I highly recommend using a meat thermometer to check and see when it is done. When the chicken has been baking for 15 minutes, insert a digital thermometer into the center of a piece. As soon as it reaches 165°F in the thickest part, it's done.
Expert Tips
- Don't over bake. Remember, you already sautéed the breasts for a couple of minutes on each side. You just need to finish cooking until it reaches 165°F, which should only take about 20 more minutes.
- Make sure you pat the chicken to remove any excess moisture before adding the garlic powder.
- When mixing the ricotta cheese, feel free to add in any additional Italian seasonings you like. I like using dried basil, Italian Seasoning, or rosemary. Everything I've tried has turned out to be delicious!
- When done, allow the chicken to rest for about 5 minutes before serving. This will help lock in the moisture which will be very juicy when you slice into it.
- Store any leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
- To freeze, let the chicken cool completely, then discard the cheese and tomatoes. Store the breasts in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the refrigerator, place in a baking dish, top with ricotta, crushed tomatoes, and Mozzarella cheese, and bake at 350°F for 20 minutes or until the internal temperature reaches 165°F.
- Leftovers are great but try serving this on toasted bread to turn this into a chicken caprese sandwich!
🥘 More Baked Chicken Recipes!
If you tried this baked chicken caprese or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
Baked Chicken Caprese Recipe
Equipment
- 9x13 baking dish
Ingredients
- 4 chicken breasts, boneless, skinless
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup ricotta cheese, part-skim or whole
- ½ teaspoon oregano, dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed tomatoes
- 4 slices mozzarella cheese, sliced
- fresh basil, handful
Instructions
- Preheat oven to 350°F.
- With an electric mixer, combine the ricotta cheese, dried oregano, salt, and pepper. Set aside.
- Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 3-5 minutes per side. NOTE: Your chicken will not be done!
- Remove each breast from the skillet and put each piece side-by-side in a large baking dish.
- Spoon ¼ cup of the ricotta cheese on top of each breast. From there, add ¼ cup of the crushed tomatoes onto each piece.
- Place 1 slice of mozzarella cheese on top of the crushed tomatoes.
- Bake for 20 minute, or until a thermometer inserted in the thickest portion of a chicken breast registers 165°F.
- Once done, remove from the oven and allow to rest for 5 minutes before serving. Top with fresh basil.
Notes
- Don't over bake. Remember, you already sautéed the breasts for a couple of minutes on each side. You just need to finish cooking until it reaches 165°F, which should only take about 20 more minutes.
- Make sure you pat the chicken to remove any excess moisture before adding the garlic powder.
- When done, allow the chicken to rest for about 5 minutes before serving. This will help lock in the moisture which will be very juicy when you slice into it.
- Store any leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
- To freeze, let the chicken cool completely, then discard the cheese and tomatoes. Store the breasts in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the refrigerator, place in a baking dish, top with ricotta, crushed tomatoes, and Mozzarella cheese, and bake at 350°F for 20 minutes or until the internal temperature reaches 165°F.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Maggie
This looks incredibly delicious and rich. I am a sucker for cheese. Then again, who isn't?
Elizabeth
This was so delicious! I don't think I will ever go back to just making chicken parmesan, as this chicken recipe had so much flavor!
Amanda Mason
I am so glad to hear you liked it so much, Elizabeth!! It's one of my all time favorite dishes, for sure!
Ann
This chicken dish is one of our family's favorites! I usually make it with a side of pasta or rice, and sometimes just on it's own!
Amanda Mason
I'm so glad you like it! It's a family favorite for dinner! Great pairings!!
Sean
I have always loved chicken caprese and this recipe was so simple to make and tasted amazing.
Amanda Mason
I'm so glad you loved it!
Jim Tarrant
Great Greek/Mediterranean comfort dish. Just had Greek salad last night so will repurpose some of the dressing for a marinade. I’ll have mine with spaghetti and spouse will have her usual brown rice. I add a few Calabrian chili flakes to the recipe (in the red sauce) because I like them.
The addition of step-by-step photos is not necessary but they are well-executed and really add dimension and color so good move.
Amanda Mason
I'm glad you enjoyed it, Jim. Great adds on the chili flakes! Glad the step-by-step photos are helpful!
Michele
WOW! This chicken is definitely calling my name. All those delicious cheeses make this so perfect!
Amanda Mason
It is a huge crowd pleaser!! Enjoy!
Jo
This looks so delicious and healthy too. Would be making this for dinner soon.
Amanda Mason
Jo - you'll have to let me know how it turns out!!