Baked Caprese Chicken with Basil (Print-Friendly Version)

Oven-baked chicken combines juicy meat, mozzarella, basil, tomatoes, and balsamic for a delicious meal.

# What You Need:

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01 - 5 skinless, boneless chicken breasts (approximately 1.1 kg)
02 - 2 tablespoons olive oil, divided
03 - 0.5 tablespoon Italian seasoning
04 - 1 teaspoon fine sea salt
05 - 0.5 teaspoon ground black pepper
06 - 120 ml balsamic vinegar, divided
07 - 340 g cherry tomatoes, halved
08 - 340 g bocconcini (small mozzarella balls), halved
09 - 1 tablespoon fresh basil leaves, finely chopped

# How to Make It:

01 - Combine chicken breasts, 1 tablespoon olive oil, Italian seasoning, salt, pepper, and 30 ml balsamic vinegar in a large resealable bag. Seal and massage to evenly coat the chicken. Refrigerate to marinate for at least 15 minutes or up to overnight.
02 - Set oven temperature to 200°C.
03 - Place marinated chicken breasts in a 20 cm square baking dish. Scatter cherry tomatoes evenly around the chicken.
04 - Bake for 20 minutes, until the tomatoes have softened.
05 - Remove the dish from the oven and distribute the halved bocconcini evenly over the chicken. Return to the oven and bake for an additional 10–15 minutes, until the cheese is melted and golden and the chicken reaches an internal temperature of 74°C.
06 - While the chicken bakes, pour the remaining balsamic vinegar into a small saucepan. Simmer gently over low heat for 5–7 minutes, stirring occasionally, until reduced by half and thickened.
07 - Allow the baked chicken to rest in the pan for 10 minutes. Drizzle with balsamic reduction and garnish with chopped basil before serving warm.

# Important Notes:

01 - Allowing the chicken to rest before slicing helps retain its moisture and juiciness.
02 - Always verify doneness with a meat thermometer; chicken is safe at 74°C.
03 - Leftovers can be refrigerated in an airtight container for up to 4 days.
04 - Reheat in a 175°C oven or air fryer for 10–15 minutes until thoroughly warmed.

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