Baked Chicken Caprese
Servings: 4 servings
Calories: 311cal
This Baked Chicken Caprese is an easy dinner recipe that comes together in less than 30 minutes! A simple balsamic sauce, roasted cherry tomatoes, juicy chicken breasts, and Mozzarella cheese.
Print Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons low sodium chicken broth (or sub water)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon basil pesto
- 1 tablespoon honey
- 1 teaspoon corn starch
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cherry tomatoes
- 1 cup shredded mozzarella cheese (or 4 slices fresh)
- fresh basil
Instructions
- Preheat the oven to 425°F. Lightly grease a 9×13″ baking dish.
- Place the chicken on a cutting board and cover with a piece of plastic wrap. Use a smooth meat mallet or small frying pan to flatten the thick ends of the chicken so that it is close to uniform in thickness. (This will ensure all the chicken is cooked at the same time.)
- Place the chicken in the prepared baking dish.
- In a small bowl, whisk together the broth, vinegar, oil, pesto, honey, cornstarch, garlic, salt, and pepper.
- Drizzle the sauce over the chicken. Place the tomatoes in the baking dish around the chicken.
- Bake for 18 to 22 minutes, until a meat thermometer inserted into the chicken reaches 165°F. (The exact time will depend on the thickness of your chicken breasts.)
- Top each piece of chicken with mozzarella.
- Increase the oven temperature to broil. Return to the oven and broil for 1 to 2 minutes, just until melted.
- Sprinkle with fresh chopped basil and serve.
Notes
One serving is approximately 244 grams, depending on the size of your chicken breasts.
Nutrition
Serving: 244grams | Calories: 311cal | Carbohydrates: 13g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 937mg | Potassium: 630mg | Fiber: 1g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 1mg