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Caprese Chicken and Potatoes

Prep Time 10 mins
Total Time 52 mins
Servings 4 servings

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This Caprese Chicken and Potatoes is an easy casserole recipe with BIG flavor!

Chicken breasts, Little potatoes and cherry tomatoes bake up with Italian herbs and balsamic vinegar, and then they’re topped with melty mozzarella and fresh basil. It’s an easy dinner recipe but it’s just as perfect for entertaining!

caprese chicken with potaoes and tomatoes in white baking dish overhead on white background

Baked Caprese Chicken and Potatoes

We are just smack in the midst of chaos here in October, aren’t we?

If you have school-aged kids like we do, you’re dealing with the usual: school, homework, lunches, bedtimes and extracurricular activities.

Then we throw in Thanksgiving, Christmas, holiday prep and planning and our own lives and responsibilities (somehow those often get left until last around here), and it feels like we’re constantly on the go.

It’s easy dinner ideas like this baked Chicken Caprese with Creamer potatoes from  The Little Potato Company that saves us, over and over again.

chicken caprese with potatoes overhead with bag of little potatoes on white marble background

Creating recipes like this for you guys here just makes me feel like I hit a home run. There are so many awesome things about it — here are just a few!

Reasons to love this Caprese Chicken and Potatoes:

  • it’s easy and elegant — which means that you can make it an easy weeknight dinner but you can also serve it up to dinner guests over the weekend.
  • The prep is minimal — because we’re using boneless, skinless chicken breasts and Little potatoes (I used the Terrific Trio variety, but any will work!), there’s not really any prep work — no peeling and no washing! — other than halving the potatoes to even up the cook time. Within 5 minutes your dinner is in the oven and your hands are free!
  • Everything bakes in one casserole dish — less prep and less clean up!
  • It’s loaded with flavor — naturally buttery Creamer potatoes, sweet cherry tomatoes, rich, tangy balsamic, creamy Mozzarella and fresh basil? A total match made in heaven.
  • It’s pretty healthy — lean chicken breasts, Little potatoes (which are loaded with potassium and fibre), simple seasonings, juicy tomatoes, and a healthy dose of mozza (hey – our bodies need fat, too!) make this one a winner
caprese chicken plated on white plate with baking dish in background and fresh tomatoes

How to make Caprese Chicken:

  1. Start with the chicken: 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 (and what 75% of you use, according to an Instagram poll).
  2. Halve your Little potatoes and toss them in — since Little potatoes come washed and ready to cook, they really need no prep at all. But because we want everything to cook in the same amount of time, halving them is a good idea.
  3. Add some herbs, balsamic, and oil and smush everyone around in the pan so they’re nice and coated.
  4. Toss on some cherry tomatoes and bake!
  5. Cheese it up — a very important part of any Caprese Chicken — some good quality mozzarella cheese!
chicken caprese overhead on white plate on white background with cherry tomatoes and fresh basil

More easy casserole recipes you’ll love:

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. As always, all opinions are my own. See where you can get your Little potatoes here.

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Caprese Chicken and Potatoes

4.17 from 6 votes
This Caprese Chicken and Little potatoes is an easy casserole recipe with BIG flavor! Chicken breasts, Little potatoes and cherry tomatoes bake up with Italian herbs and balsamic vinegar, and then they're topped with melty mozzarella and fresh basil. It's an easy dinner recipe but it's just as perfect for entertaining!
Prep Time 10 mins
Cook Time 42 mins
Total Time 52 mins
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 398cal

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 3/4 teaspoons salt divided
  • 1/4 teaspoon black pepper
  • 1 lb Creamer potatoes any variety by The Little Potato Company
  • 2 cups cherry tomatoes
  • 4 slices fresh mozzarella cheese (or 1 cup shredded)
  • 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.
  • Whisk together vinegar, oil, pesto, honey, corn starch, garlic, 1 1/2 teaspoons salt and pepper.
  • Halve the Creamer potatoes and place around chicken in dish. Top with whole tomatoes.
  • Drizzle balsamic mixture over chicken and sprinkle potatoes with remaining 1/4 teaspoon salt.
  • 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 with a slice of cheese. Return to the oven and broil for 1-2 minutes, just until melted.
  • Sprinkle with fresh chopped basil and serve.

Nutrition Information

Calories: 398cal | Carbohydrates: 33g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1380mg | Potassium: 1103mg | Fiber: 3g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 41mg | Calcium: 184mg | Iron: 2mg
Keywords caprese chicken, chicken caprese

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

  2. 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!

  3. 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 ♡

  4. 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!

  5. 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.

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