Fresh and flavorful, this chicken caprese recipe is a one dish meal made with baked chicken breasts topped with melted Provolone and ricotta cheese and then mixed with oregano and tomatoes. This Italian inspired meal is perfect for dinner and will be on your table in 30 minutes!
Quick Recipe Overview
Why This Chicken Caprese Recipe Is Better Than The Rest:
One of the best chicken breast recipes you'll ever eat for dinner, it's savory, mouth watering delicious, and full of Italian flavor.
How Long It Takes: 30 minutes
Equipment You'll Need: oven safe baking dish
Chicken dishes will never get old with me. Especially baked chicken recipes, like this One Pan Garlic Baked Chicken with Mozzarella and this Bacon Wrapped Veggie Stuffed Chicken. And if you love stuffed chicken breast, then you'll love this chicken caprese. It's full of mouthwatering flavors and it will be ready and on your table in 30 minutes.
This caprese chicken originated in Capri, Italy and use to be called Capri Chicken. But since it reminds of a Caprese salad, I started calling it Caprese Chicken. I've been making this recipe for over 15 years and it's still loved by my family just as much as it was the first night I served it for dinner. Baked to perfection, this dish is savory, full of flavor, and mouthwatering. This one will quickly become a part of your dinner menu rotation.
Why This Recipe Works
1. This is a delicious baked dish covered in ricotta cheese mixed with oregano. It's then topped with crushed tomatoes, melted Provolone cheese and fresh basil.
2. This chicken caprese bake pairs amazingly well with pasta, rice, or fresh roasted vegetables.
3. Just like most Italian recipes, this one tastes great the next day!
Ingredients You'll Need
This chicken caprese recipe uses simple ingredients. I use 4 regular or large boneless and skinless breasts and sprinkle each piece with garlic powder. I don't recommend using thin breasts because they will be less juicy. While I've never made this with thighs, I know they will taste amazingly juicy and delicious. Ricotta cheese provides an amazing texture and flavor. You can use either part skim or whole milk ricotta.
I add dried oregano, salt, black pepper and then mix it into the ricotta cheese. Olive oil is added to a skillet to sear the each breast until golden brown. Then I place them in a baking dish, top with crushed tomatoes and Provolone cheese, and then bake until done. Simple ingredients make the best recipes!
Step-By-Step Recipe Instructions
Start by taking the dried oregano, salt, and pepper and then mix with the ricotta cheese using a handheld mixer. Set aside.
Rub each breast with garlic powder. Heat the olive oil in a large skillet over medium-high heat and saute for 3-5 minutes per side, until golden brown.
Put each piece of sauteed chicken in an oven safe baking dish. Expert Tip: At this point, the chicken won't be cooked all the way through. It will finish cooking while being baked in the oven. Place the crushed tomatoes, ricotta cheese, and Provolone cheese slices in a row on the counter.
Start by adding ¼ cup of the ricotta cheese mixture on top of each piece of chicken.
Next, add ¼ cup of crushed tomatoes on top of the ricotta cheese.
Then, top each piece with a slice of Provolone cheese.
Bake in the oven for 20 minutes. Since you already sauteed the chicken, it only needs about 20 more minutes to finish cooking. Once the dish is done baking, top with fresh chopped basil and fresh ground pepper.
This baked caprese chicken is nothing less than tasty and delightful! The ultimate chicken dinner, it's fancy enough for dinner guests but simple enough for an easy and stress-free weeknight dinner!
Refrigerate, Freeze, and Reheating Instructions
Store any leftovers in an airtight container and store in the refrigerator for up to 3-4 days. To freeze, wait until the breasts have completely cooled and then remove the cheese and tomatoes and discard. Place the cooked breasts in a freezer friendly bag or container and freeze for up to 3 months. To reheat, remove the chicken from the freezer and place them in the refrigerator to slowly thaw. Once thawed, place the chicken in a baking dish and then top with ricotta cheese, crushed tomatoes, and Provolone cheese. Bake at 350°F for about 20 minutes or until the internal temperature reaches 165°F.
Frequently Asked Questions
Ricotta cheese is essential, but I recommend you top it with fresh or shredded mozzarella or 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 cheese and bake accordingly.
While a caprese salad goes really well with this, I also love serving this over a bed of pasta or rice. Zoodles are also a delicious option. And, it goes really well with salad, like this Naval Orange and Kale Salad.
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.
- Make sure you pat the chicken to remove any excess moisture before adding the garlic powder.
- Don't over bake. Remember, you already sauteed 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.
- When mixing the ricotta cheese, feel free to add in any additional Italian seasonings you like. I've like using dried basil, Italian Seasoning, or rosemary. Anything I've ever used is 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.
- Leftovers are great but try serving this on bread and enjoying it as a sandwich!
Side Dishes and Pairings
My favorite way to serve this dish is to serve it with rice, 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 can't wait to hear how this chicken caprese recipe turned out for you! If you tried this dish, make sure you rate the recipe and leave me a comment below. Also, make sure you sign up for my newsletter here so you never miss a recipe!
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Quick & Easy Chicken Caprese
- 4 chicken breasts, boneless, skinless
- 1 cup ricotta cheese, part-skim or whole
- ½ teaspoon oregano, dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup crushed tomatoes
- 4 slices Provolone cheese, sliced
- 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 oil in a large skillet over medium high heat. Add the chicken and cook for 5 minutes per side. NOTE: Your chicken will not be done!
- Place the breasts 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 Provolone cheese on top of the crushed tomatoes.
- Bake for 20 minute, or until a thermometer inserted in the thickest portion of a breast registers 165°F.
- Once done, remove from the oven and allow to rest for 5 minutes before serving.
- Pat the chicken with paper towels to remove any excess moisture before adding the garlic powder.
- Don't over bake the breasts. Since you've already sauteed the chicken, finish cooking it in the oven until it reaches 165°F, which should only take about 20 more minutes.
- When mixing the ricotta cheese, feel free to add in any additional Italian seasonings you like. I've like using dried basil, Italian Seasoning, or rosemary. Anything I've ever is delicious!
- When done, allow the dish to rest for about 5 minutes before serving. This helps lock in the moisture and results in very juicy meat when you slice into it.
- Leftovers are great but try serving this on bread and enjoying it as a sandwich!
Update Notes: This post was originally published in January 2014, but was re-published with updated step-by-step instructions, pictures, and tips in January 2022.
Recipe Source: The South Beach Diet Cookbook by Arthur Agatston