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!
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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.
Love Caprese Chicken but don’t want to turn on the oven? Check out this Chicken Caprese Skillet!
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
How to make Caprese Chicken:
- 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).
- 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.
- Add some herbs, balsamic, and oil and smush everyone around in the pan so they’re nice and coated.
- Toss on some cherry tomatoes and bake!
- Cheese it up — a very important part of any Caprese Chicken — some good quality mozzarella cheese!
More easy casserole recipes you’ll love:
- Cheeseburger Casserole with Potatoes
- Easy Casserole Recipes
- Twice Baked Potato Casserole with Ham + VIDEO
- Healthier Creamy Chicken Spaghetti Bake
*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.
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 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 ½ 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 ¼ 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
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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!