If there’s one dinner that feels fancy but is easy enough for a Tuesday night, it’s this baked chicken Caprese. I love it because it turns the classic flavors of a Caprese salad into a warm, comforting main dish that still feels light and fresh.

Tomatoes, mozzarella, basil—those three always remind me of summers in the backyard. But with this recipe, you get that same flavor all year. Even better, it’s filling, packed with protein, and works great if you’re watching your carbs.

Whenever I make this, it’s one of those meals where no one complains about having chicken again. The cheesy top, sweet roasted tomatoes, and the herby glaze make it feel special without needing hours in the kitchen.

Why This Is Always On My Dinner Rotation

I’ve always loved Caprese salads. There’s something about those ripe tomatoes layered with fresh basil and mozzarella that makes any meal feel bright. But let’s be honest—when you’re hungry for dinner, a few slices of tomato don’t always cut it.

That’s where this baked version comes in. It turns those fresh flavors into something hearty. I use boneless chicken breasts because they’re easy to find and cook evenly. The balsamic glaze gives everything a sweet, tangy kick that soaks right into the meat.

And it’s not just for people doing keto. It’s just plain good food. Even my kids who aren’t usually excited about tomatoes will happily pick them off the top once they’re roasted and sweet.

Ingredients You’ll Need (And How I Pick Them)

Chicken Breasts – I like using boneless, skinless breasts because they cook quickly and stay juicy with this method. If they’re really big, I’ll slice them in half so they cook evenly.

Onion Powder & Italian Seasoning – These are pantry staples in my house. The Italian blend makes this dish taste like something from a cozy trattoria, without needing ten different herbs.

Salt & Pepper – Don’t skimp here. It’s the easiest way to make sure the chicken is actually flavorful.

Olive Oil – I use extra virgin for the cooking because I like the fruity notes it adds. It also helps the chicken brown nicely.

Garlic Clove – Fresh garlic makes all the difference. I usually smash it with the side of my knife first to release more flavor before chopping.

Balsamic Vinegar & Brown Sugar Substitute – The glaze is one of my favorite parts. It gets thick and syrupy, making the whole dish taste special. The little bit of sweetness balances the tang perfectly.

Tomatoes – I usually go for ripe cherry tomatoes since they’re easy to halve and roast quickly. But if I have some Roma tomatoes around, I’ll dice those instead. The goal is juicy, sweet tomato flavor.

Mozzarella Cheese – Fresh is best if you can get it, but pre-shredded works in a pinch. The way it melts over the chicken is pure comfort.

Fresh Basil – Don’t skip this. The smell alone makes the whole kitchen feel like summer. I’ll tear it by hand so it doesn’t bruise too much.

Step-by-Step: How I Make It at Home

1. Preheat and Prep
First things first: get the oven heating so you’re ready to finish everything in there. I use a cast iron skillet because it goes straight from stove to oven without fuss.

2. Sear the Chicken
Heat olive oil in the skillet over medium-high heat. Place the seasoned chicken in and let it get nice and golden on both sides. Don’t rush this step. The browning adds so much flavor. I always tell my kids this is the “magic” part of cooking chicken.

3. Make the Balsamic Glaze
Remove the chicken and set it aside. Lower the heat, add chopped garlic, and let it get fragrant. Then pour in the balsamic vinegar and sweetener. Let it bubble and reduce until it’s syrupy. It smells incredible at this point—slightly sweet and tangy.

4. Assemble for Baking
Put the chicken back in the skillet, spoon the glaze all over it, and tuck the tomatoes around. The juices from the tomatoes help keep everything moist as it bakes.

5. Bake Until Cooked Through
Slide the whole skillet into the oven and let it finish cooking. Depending on thickness, it usually takes 10–15 minutes. I always check the thickest part with a thermometer to be sure it hits 165°F.

6. Add Cheese and Basil
Take it out, top with slices of mozzarella, and add fresh basil. Pop it back in just until the cheese melts into that perfect gooey layer.

7. Serve and Enjoy
I usually let it rest a few minutes so the juices redistribute. Then I serve it right from the skillet at the table—it feels rustic and homey.

My Favorite Tomato Tips

Nothing beats ripe tomatoes for this dish. In summer, I’ll grab big heirlooms from the farmer’s market and cut them into thick slices to layer over the chicken. In winter, cherry tomatoes are my go-to—they roast up sweet and juicy even when larger tomatoes are pale and bland.

If you have tomatoes on the counter that are almost too soft for salad, use them here. Roasting concentrates their flavor beautifully.

Want to Make It Into a Sandwich?

This recipe actually makes amazing sandwiches. If I’m feeling like a splurge, I’ll slice the cooked chicken and layer it on toasted bread with extra basil and mozzarella.

For a low-carb version, I’ve used keto-friendly buns or even homemade almond flour bread. It’s not the same as a bakery baguette, but toasting it really helps the texture. Sometimes I’ll even cut the chicken into smaller pieces and make little sliders for parties.

What I Serve It With

This dish is so flavorful that I like to keep sides simple.

Most nights, I’ll toss together a big salad with dark leafy greens like spinach or kale. Add some sliced red onion, a handful of tomatoes, and a creamy dressing like ranch or Caesar.

Roasted broccoli or asparagus is another favorite. Just olive oil, salt, pepper, and into the oven. They finish while the chicken bakes.

If I’m feeling fancy, I might make cauliflower mash with pesto stirred in. It’s creamy and soaks up the balsamic glaze perfectly.

A Few More Chicken Dinners We Love

I’m always looking for ways to keep chicken exciting. Some of my regulars are:

• Bacon-wrapped chicken stuffed with guacamole.
• Quick chicken skillet dinners with whatever veggies are in the fridge.
• Parmesan-crusted chicken baked until crispy.
• Creamy garlic Tuscan chicken that makes the whole house smell amazing.

Cooking low-carb doesn’t have to mean boring chicken breast every night. I love finding new ways to make it flavorful and satisfying, and this baked chicken Caprese is proof of that.

I hope you’ll give this recipe a try. It’s one of those meals that feels special without needing special skills. Just good ingredients, a little love, and a skillet you can pop in the oven. Happy cooking!

Try other recipes:

• Juicy Keto Meatloaf
• Keto Chicken Caesar Salad
• KFC Keto Fried Chicken