Baked Chicken Caprese Recipe

Spatula filled with chicken breasts topped with melted provolone cheese topped with fresh basil.

5 from 16 votes

Baked Chicken Caprese is a fresh, flavorful dish that’s easy to make in one pan. Juicy chicken breasts are baked with mozzarella cheese, creamy ricotta, oregano, and tomatoes for the perfect Italian-inspired meal. Ready in just 30 minutes, this is a simple, yet flavorful and delicious dinner!

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Italian

Servings: people

Calories: 515kcal

Author: Amanda Mason

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.

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