Caprese Chicken and Potatoes

Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 42

Total Time: 52

Servings: servings

Calories: 397cal

Author: Ashley Fehr

This Caprese Chicken and Potatoes combines juicy chicken breasts, tender baby potatoes, cherry tomatoes, balsamic vinegar, and mozzarella, all baked together with Italian herbs. It’s a simple, flavorful meal that’s easy enough for weeknights but impressive enough for entertaining!

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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 9x13" 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.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: you can use boneless, skinless chicken thighs as well. Use about 2 thighs per breast, and cook roughly the same amount of time.

Extra veggies: some chopped spinach would be great added in just before the cheese! You can also slice some carrots and add with the potatoes.

Nutrition