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Chicken Caprese on a white plate with tortellini.
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5 from 2 votes

Chicken Caprese

Chicken Caprese is a gorgeous, restaurant quality meal loaded with Italian flavor. Sautéed chicken with oven roasted tomatoes, balsamic, and melted mozzarella.
Prep Time20 mins
Cook Time16 mins
Marinating Time1 hr
Total Time1 hr 36 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 516kcal


  • pounds boneless skinless chicken breasts thin-sliced or see directions below

For the Chicken Marinade

  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh minced rosemary or 1 teaspoon dried
  • ¾ teaspoon kosher salt
  • freshly ground black pepper to taste

For the Marinated Tomatoes

  • 10 ounces multi-colored cherry or grape tomatoes halved
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • freshly ground black pepper to taste

For the Rest

  • 2 ounces prosciutto optional
  • 6 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • ¼ cup shredded Parmesan or Pecorino Romano cheese


Marinated Chicken

  • If chicken is more than ¼-inch thick, place it on a cutting board and use a sharp knife to slice all the way through the pieces, vertically, creating two thin pieces. If necessary, pound the chicken to ¼-inch thickness. Cut into smaller portion sizes, if needed. Transfer chicken to a resealable plastic storage bag and set aside.
  • Combine the marinade ingredients in a small bowl and pour it over the chicken. Press out as much air as possible from the bag and seal it. Move the chicken around inside the bag until well coated with the marinade. Refrigerate for at least 1 hour and up to 8 hours.
  • Preheat oven to 375 degrees F.

Marinated Tomatoes

  • While the oven is preheating, in a medium mixing bowl combine the cherry tomatoes, balsamic vinegar, olive oil, minced garlic, sugar, salt and pepper. Mix well to combine and set it aside.

Crisped Prosciutto (Optional)

  • Lay the prosciutto slices on the prepared baking sheet in a single layer without overlapping. Bake in the preheated oven for 10 to 15 minutes (depending on thickness). Remove from the oven and set aside while you prepare the chicken. Leave the oven set to 375 degrees F.

Caprese Chicken

  • Heat 2 tablespoons olive oil in a 12- to 14-inch skillet over MEDIUM-HIGH heat. Add the chicken (discard the marinade) and cook for about 3 minutes per side, or until golden brown on both sides. Remove the skillet from the heat and pour the tomato mixture with all the liquid from the bowl evenly over and around the chicken. Tear the slices of fresh mozzarella into pieces and scatter them over the top. Bake, uncovered, for 8 to 10 minutes or until the cheese has melted, the tomatoes have softened, and the chicken has an internal temperature of 165 degrees F when measured in the thickest part with an instant read thermometer. Remove from the oven.
  • Scatter the basil over the top, sprinkle with the finely shredded Pecorino Romano or Parmesan cheese and pieces of the crisped prosciutto and serve.
  • Serve with cooked pasta of your choice or all on it's own.


Calories: 516kcal | Carbohydrates: 7g | Protein: 51g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1288mg | Potassium: 889mg | Fiber: 1g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg