This Caprese Chicken and Potatoes is a simple casserole packed with big flavor! Chicken, potatoes, and tomatoes bake with Italian herbs and balsamic, then get topped with mozzarella and fresh basil for an easy, cozy meal.
Love a chicken and potatoes meal? Try this Italian Crockpot Chicken and Potatoes or this One Pan Tuscan Chicken and Potato Skillet next!
Table of Contents
- Why you’ll love this easy baked chicken recipe:
- Reader Rating
- Caprese Chicken and Potatoes Ingredients:
- How to make baked Caprese Chicken:
- Variations and substitutions:
- Make it ahead
- How to store leftover Caprese Chicken:
- Serving suggestions:
- More easy casserole recipes you’ll love:
- Caprese Chicken and Potatoes Recipe
If you’re craving a comforting yet simple dinner, this Caprese Chicken and Potatoes is perfect! It’s an easy meal the whole family will love—even picky eaters will ask for seconds.
Tender chicken, baby potatoes, and fresh tomatoes bake in a tangy balsamic sauce that’s seriously delicious. Then, we top it off with fresh mozzarella cheese and a sprinkle of fresh basil!
Why you’ll love this easy baked chicken recipe:
- It’s loaded with flavor — buttery potatoes, sweet cherry tomatoes, rich, tangy balsamic, creamy Mozzarella, and fresh basil? A total match made in heaven.
- It’s easy and elegant — this dish looks like you’ve put in a lot of effort, but it’s super simple to make. It’s perfect for busy weeknights or when you’re entertaining guests.
- Everything bakes in one casserole dish — less prep and less clean up!
Reader Rating
“Soooo yummy and such an easy recipe. My husband and I loved it. We couldn’t stop picking at the potatoes and tomatoes after dinner! Thank you!” Jill
Caprese Chicken and Potatoes Ingredients:
- Boneless skinless chicken breasts: boneless, skinless chicken breasts or thighs will both work in this Chicken Caprese recipe, but I used chicken breasts because that’s what we usually have on hand.
- Balsamic vinegar and olive oil: this is the base for the balsamic mixture that gets poured over the chicken. The balsamic vinegar helps tenderize the chicken, and the oil adds flavor.
- Basil pesto: brings a fresh, herby vibe with a hint of nuttiness that really lifts the flavor of the balsamic and ties everything together.
- Honey: adds a touch of sweetness and caramelizes as the chicken cooks.
- Corn starch: as the balsamic mixture cooks, cornstarch helps to thicken it.
- Minced garlic: adds a savory, aromatic kick that gives the dish a little extra depth. You can use pre-minced garlic or mince your own.
- Baby potatoes: I like using baby potatoes because they cook more evenly, but you could use regular potatoes and cut them into quarters if you like.
- Cherry tomatoes: these are tart, juicy, and get soften as they cook. You could add tomato slices on top instead if you like.
- Shredded mozzarella cheese (or slices): this is sprinkled on top so it gets all melty and gooey. Fresh mozzarella slices would also work!
- Fresh basil: adds an herbal finish and that classic Caprese flair.
How to make baked Caprese Chicken:
This is the perfect low-effort recipe! For the full list of recipe instructions, scroll down to the recipe card.
- Whisk together balsamic vinegar, olive oil, pesto, honey, cornstarch, garlic, salt, and pepper.
- Slice the potatoes in half.
- Place chicken breasts in the dish and arrange halved potatoes around them. Drizzle the balsamic mixture over the chicken and potatoes.
- Add whole cherry tomatoes. Bake until the chicken reaches the proper temperature and the potatoes are tender.
- Top each chicken breast with mozzarella and broil until melted.
- Sprinkle with fresh basil and serve.
Variations and substitutions:
- Chicken: You can swap the chicken breasts for boneless skinless chicken thighs if you like! Just make sure to use 2 chicken thighs per breast.
- Add More Veggies: Toss in some zucchini, bell peppers, carrots, mushrooms, or spinach to the casserole for extra veggies and color.
- Swap up the pesto: If you’re looking for a different flavor, try using sun-dried tomato pesto for a twist on the classic!
Make it ahead
- You can prep everything in advance by assembling the casserole, covering it, and refrigerating it until you’re ready to bake. When you’re ready, just pop it in the oven as directed, and you might need to add a few extra minutes to the baking time if it’s cold from the fridge.
How to store leftover Caprese Chicken:
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken and potatoes in a skillet and reheat over medium heat with a splash of broth or water. You can also reheat in the microwave.
Serving suggestions:
Since this recipe is a pretty complete meal, you could serve it as is or add a small side salad or Roasted Green Beans for a bit of extra greens! You could also add some crusty artisan bread or Cheesy Garlic Bread to round it out.
More easy casserole recipes you’ll love:
- Healthier Creamy Chicken Spaghetti Bake — this one is always a hit!
- Stuffed Pepper Casserole — so much flavor!
- Easy Casserole Recipes — see a list of our favorites here!
- Chicken Broccoli Rice Casserole — cheddar and broccoli are a winning combo.
Caprese Chicken and Potatoes
written by Ashley Fehr
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon basil pesto
- 1 tablespoon honey
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 pound baby potatoes
- 2 cups cherry tomatoes
- 1 cup shredded mozzarella cheese (or 4 slices)
- fresh basil
Instructions
- Lightly grease a 9×13" casserole dish and turn the oven to 375 degrees F.
- Place chicken breasts in the bottom of the baking dish.
- Halve the potatoes and place around chicken in dish. Top with whole tomatoes.
- Whisk together vinegar, oil, pesto, honey, corn starch, garlic, salt and pepper.
- Drizzle balsamic mixture over chicken and potatoes and brush over to ensure everything is evenly seasoned.
- Bake at 375 degrees F for 35-40 minutes, until potatoes are tender and chicken reaches an internal temperature of at least 165 degrees F.
- Top each chicken breast cheese. Return to the oven and broil for 1-2 minutes, just until melted.
- Sprinkle with fresh chopped basil and serve.
Notes
Nutrition Information
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Sandra Roebuck says
I tried this recipe and loved it….so yummy and easy to make!
If I wanted to make it for a friend who husband has ALS what is the best way to prep it? Should I cook it ahead and have them heat it up? If so, what temp is best, covered or uncovered and how long?
Thanks so much!
Ashley Fehr says
I think that’s a great idea! If I could choose I would probably reheat it on the stovetop as there’s less chance the chicken will become overcooked, but it can definitely be done in the oven. Maybe 300 or 325 degrees F for 20 minutes or so? I would also cover it to keep the moisture in
Jill says
Soooo yummy and such an easy recipe. My husband and I loved it. We couldn’t stop picking at the potatoes and tomatoes after dinner! Thank you!
Ashley Fehr says
Thanks Jill! I’m glad you liked it!
Wink says
Though I’m sure the flavor will be a can’t-miss, the dish is still in the oven because after 40 minutes at 375, the chicken (boneless thighs) are still pink, the potatoes raw, and the tomatoes haven’t yet begun to wrinkle. While checking other, similar recipes, none suggest a temp below 425 and those are all spread out over a half-sheet pan, not piled up in a 9×13 cassrole. I’ve cranked up the heat and we’ll see how it goes…we’re getting pretty hungry around here!
Ashley Fehr says
I’m sorry to hear that! I can assure you this recipe is a favorite for us and many others and I’m sorry it is taking longer than expected
Karina says
Can’t wait to do it!!
Do you cover them with aluminum foil?
Ashley Fehr says
I don’t, but you could!
Julie Zerilli says
This was amazing! It is one of the best dishes I have ever made! My husbands is trying to eat healthier and really enjoyed it! So flavorful! Not bland at all – but I did make it ahead so the chicken marinated in the sauce prior to cooking…I can’t say enough about how good it turned out!
Ashley Fehr says
I am SO happy to hear that Julie! Thanks for leaving a comment!
Aarika says
Soooo great! Even my 10 year old loves it! We switched it up a little to add a tad of spice and use pepper jack cheese instead of mozzarella ♡
Ashley Fehr says
I love that! Thanks for sharing!
Katie says
Caprese anything is my favorite. This dish is a regular at our house!
Ashley Fehr says
Thanks Katie! I love it!
Liz says
What a perfect comfort food recipe for the gloomy weather we’re having! And I love anything with potatoes, haha. Thank you for the recipe!
Ashley Fehr says
We love our potatoes here too! 🙂
Cathy Yocum says
I don’t know what happened but this was very bland. I followed the directions exactly. Very easy to make though, and was worth a try. First time EVER I’ve been disappointed in one of Ashley’s recipes. Everything else has been five stars all the way.
Ashley Fehr says
I’m sorry to hear that Cathy! I’m glad you have enjoyed the other recipes you’ve made.
Toni says
This will be a sure hit at my house! Looks so good!
Ashley Fehr says
Thanks Toni!
Dorothy Reinhold says
This looks like a winner! I love the herbs and pesto. I can’t get enough of those potatoes either!
Ashley Fehr says
Thanks Dorothy!