white casserole dish with chicken and tomatoes covered in mozzarella cheese

Baked Caprese Chicken

This is one of the easiest (and best!) chicken dishes I make when I'm incredibly short on time. Just toss it in balsamic marinade, bake with tomatoes and cheese and enjoy.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Marinating 15 minutes
Total Time 55 minutes
Servings 4
Calories 430kcal
Author Nora Rusev



For the Chicken:

  • 1/2 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1-2 tablespoons brown sugar optional, but it helps to cut the acidity of the balsamic
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 2 teaspoons Italian seasoning
  • Salt + pepper to taste
  • 4 chicken breasts

For the tomatoes and cheese:

  • 1/2 pint cherry tomatoes halved
  • 4 oz mozzarella cheese
  • Sliced basil to serve


  • Marinate chicken: Combine all ingredients for the chicken EXCEPT for the chicken breast in a 7x11 baking dish. Whisk well, then add the chicken, turning it a few times in the marinade. Cover and refrigerate for 15-30 minutes.
  • Bake chicken: Heat the oven to 350°F. Bake the chicken in the hot oven for 20-25 minutes, or until done (exact baking time depends on thickness of chicken!).
  • Finish dish: Place tomatoes around chicken in the dish, toss with balsamic and place mozzarella evenly over chicken. Bake for another 4-5 minutes, or until cheese is bubbly. Serve with basil.


    Brown sugar: If you don't want to use sugar, you can also use honey or maple syrup instead.
    Mozzarella: You can also use shredded instead of sliced. Use 8oz for extra cheesiness.
    Chicken: This also works with chicken thighs, baking time will be 30-40 minutes.
    About baking in the marinade: I'm a stickler about food hygiene, and I never re-use marinade for a fresh piece of meat! But I'm perfectly fine with this way of preparing the chicken, as the chicken is only in the marinade for a short time and then gets baked for an extended period.
    If you are uncomfortable with this way of using the marinade, please feel absolutely free to discard the one you marinated the chicken in, and just make a fresh batch for baking the chicken.


    Calories: 430kcal | Carbohydrates: 12g | Protein: 55g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 577mg | Potassium: 1058mg | Fiber: 1g | Sugar: 9g | Vitamin A: 566IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 2mg