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Enjoy melted mozzarella, sweet tomatoes, and tangy balsamic in every bite. This high-protein, gluten-free, and low-carb meal is perfect for a healthy dinner, and it packs nearly 60g of protein per serving!
I love the combination of tomatoes, mozzarella, and basil.
A caprese salad is always going to be my go-to option when I’m at a restaurant or when I want something refreshing at home.
This recipe takes those fresh, simple flavors and pairs them with juicy baked chicken to create something both light and satisfying.
One of the greatest things about this recipe is that you let the oven do all the work. This makes it a great option when you want to create a healthy dinner without spending hours in the kitchen.
Another great thing about this recipe is its nutritional value.
Each serving gives you a whopping 58 grams of protein and less than 8 grams of net carbs.
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Pin ItThis is perfect for both those following a keto or low-carb meal plan, or if you follow a more balanced approach, you can easily add a starch as a side to make a complete meal.
Ingredients and Substitutes
Chicken breasts, boneless and skinless (4) – Swap with chicken thighs if you want a juicier alternative or firm tofu for a plant-based option.
Cherry tomatoes (2 cups) – You can also use grape tomatoes, diced Roma tomatoes, or even sun-dried tomatoes.
Shredded mozzarella cheese (1 cup) – Replace with provolone, Monterey Jack, or a dairy-free alternative.
Fresh basil, chopped – Substitute with dried basil if you don’t have fresh basil. If you want a hint of freshness, you can use fresh parsley or cilantro.
SAUCE
Chicken broth, low sodium (2 tbsp) – Vegetable broth can be a great alternative.
Balsamic vinegar (2 tbsp) – Try using red wine vinegar or apple cider vinegar with a bit of sugar to create a similar tang.
Olive oil (1 tbsp) – Swap with avocado oil or any other cooking oil.
Basil pesto (1 tbsp) – Make your own by using fresh basil, garlic, and nuts. If you want a different flavor, you can use green salsa.
Honey (1 tbsp) – Replace with maple syrup, agave nectar, or brown sugar. If you want to lower the carbs even more, you can use a sugar-free alternative.
Cornstarch (1 tsp) – Substitute with arrowroot powder.
Cloves garlic, minced (4) – Use garlic powder or pre-minced garlic.
Salt (1 tsp)
Black pepper (¼ tsp)
How to Make Caprese Chicken Bake
Step 1. Preheat your oven to 425F and prepare a 9×13-inch baking dish by lightly greasing it. Place the chicken breasts on a cutting board and cover them with plastic wrap.
Gently start pounding the chicken breasts with a meat mallet or small pan to even the chicken’s thickness. Then, transfer the chicken to the baking dish.
Step 2. Grab a small bowl and add the chicken broth, balsamic vinegar, olive oil, pesto, honey, cornstarch, minced garlic, salt, and black pepper. Whisk all the ingredients together.
Step 3. Pour the sauce over the chicken.
Step 4. Scatter the cherry tomatoes around the chicken.
Step 5. Place the dish in the oven and bake for 18-22 minutes or until the chicken is fully cooked.
Step 6. Remove from the oven and sprinkle the mozzarella on top of the chicken breasts. Switch the oven to broil and cook for 1-2 minutes, or until the cheese melts and becomes slightly golden.
Step 7. Take it out of the oven and sprinkle fresh basil before serving.
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Pin ItHow I Would Modify This Recipe
- Make it Dairy-Free: Swap the mozzarella for a high-quality plant-based cheese alternative.
- Add More Greens: Toss a handful of fresh spinach during the last five minutes of cooking.
- Sneak More Veggies: Dice up some zucchini, bell peppers, or red onions before baking.
My Tips & Tricks
- Thicken the sauce: The teaspoon of cornstarch is important since it is going to help the sauce thicken rather than turn into a watery pool.
- Save the basil for last: Don’t add the basil since it turns bitter and black when you expose it to high heat in the oven. Do it just before you are going to serve it. The same applies if you are using this recipe for meal prepping.
- Watch the broil: When you switch your oven to broil to melt the cheese, don’t walk away! Mozzarella can go from golden to burnt in a matter of seconds. Stay close to pull the recipe out of the oven.
My Storage Tips
Transfer any leftovers to an airtight container. You can keep it in the fridge for up to 3-4 days.
When you are ready to eat it again, place it in the microwave on medium power in 30-second intervals. You can also warm it up in a skillet over medium-low heat with a splash of chicken broth.
Caprese Chicken Bake
Cals: 445 Protein: 58.6 Carbs: 9.2 Fat: 18.9
Ingredients
- 4 chicken breasts boneless and skinless
- 2 cups cherry tomatoes
- 1 cup shredded mozzarella cheese
- Fresh basil chopped
Sauce
- 2 tbsp chicken broth low sodium
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp basil pesto
- 1 tbsp honey
- 1 tsp cornstarch
- 4 cloves garlic minced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 425F and lightly grease a 9×13-inch baking dish.
- Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker ends with a meat mallet or a small pan until the chicken is even in thickness. This helps it cook evenly.
- Place the chicken breasts in the prepared baking dish.
- Prepare the sauce in a small bowl. Whisk together the chicken broth, balsamic vinegar, olive oil, pesto, honey, cornstarch, minced garlic, salt, and black pepper.
- Pour the sauce over the chicken and scatter the cherry tomatoes around the chicken in the dish.
- Bake for 18–22 minutes until the chicken is fully cooked.
- Top each chicken breast with mozzarella. Switch the oven to broil and cook for 1–2 minutes, just until the cheese melts and becomes slightly golden.
- Sprinkle with fresh chopped basil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
