Cheesy Tomato Basil Chicken

This baked caprese chicken skillet transforms the classic Italian salad into a hearty, comforting dinner that's both impressive and simple. The combination of juicy chicken, melted mozzarella, and blistered tomatoes creates a restaurant-worthy meal that comes together with minimal effort.

I first made this dish when I needed to impress some last-minute dinner guests without spending hours in the kitchen. The beautiful colors and irresistible aroma had everyone asking for the recipe before they even took their first bite.

Ingredients

• Boneless skinless chicken breasts: forming the protein foundation of this dish, stay moist and tender when baked with the pesto coating
• Basil pesto: adding rich herbaceous flavor that infuses the chicken during baking, use homemade for best flavor but store-bought works perfectly
• Fresh mozzarella cheese: creating that classic caprese element with its creamy texture and mild flavor, look for a ball packed in water for best quality
• Tomatoes: both sliced regular and cherry varieties contribute sweetness and acidity, choose ripe, in-season tomatoes for the best flavor
• Extra virgin olive oil: enhancing the Mediterranean flavors and helping the tomatoes roast beautifully
• Balsamic vinegar: providing the perfect finishing touch with its sweet, tangy complexity, use a good quality one as it makes a difference
• Spaghetti: serving as the perfect base to catch all the delicious juices, cook it precisely al dente for the best texture
• Fresh basil: adding a final burst of color and aromatic flavor, tear rather than chop for the most fragrant experience

Step-by-Step Instructions

Prepare the Skillet:

Preheat your oven to 350°F and generously grease an oven-safe skillet with nonstick spray. This prevents sticking and makes cleanup easier. A cast iron skillet works beautifully for this recipe as it transitions perfectly from stovetop to oven.

Season the Chicken:

Place the chicken breasts in the prepared skillet and dollop each piece with tablespoon of pesto. Take time to thoroughly rub the pesto all over the chicken ensuring every bit is coated. This step infuses the meat with flavor and helps keep it moist during baking.

Add the Caprese Elements:

Top each chicken breast with three slices of fresh mozzarella and a few tomato slices, arranging them in an overlapping pattern. Scatter the cherry tomatoes around the chicken in the skillet, creating a colorful presentation. The cherry tomatoes will burst during baking, creating a natural sauce.

Season and Bake:

Drizzle everything with olive oil and season generously with salt and pepper. Transfer the skillet to the preheated oven and bake for 20 to 22 minutes. The cheese should be completely melted and beginning to brown slightly, the tomatoes soft and blistered, and the chicken cooked through to 165°F.

Prepare the Pasta:

While the chicken bakes, bring a large pot of generously salted water to a boil. Cook the spaghetti until perfectly al dente, usually a minute less than package directions. Reserve half a cup of pasta water before draining, then toss the drained pasta with the remaining pesto.

Serve and Garnish:

Portion the pesto pasta onto plates and top each with a piece of the caprese chicken. Spoon some of the roasted tomatoes and pan juices over each serving. Finish with a drizzle of balsamic vinegar and a generous sprinkle of fresh basil just before serving for the brightest flavor.

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The balsamic vinegar is absolutely crucial in this recipe. I once made it without and felt something was missing. Just that small drizzle brings all the flavors together and creates that authentic caprese experience that reminds me of my trip to Italy where I first fell in love with the simplicity of tomato, mozzarella and basil.

Make Ahead Options

This dish is perfect for busy weeknights because several components can be prepared in advance. The chicken can be seasoned with pesto and stored in the refrigerator for up to 24 hours before cooking. This actually improves the flavor as the pesto has more time to infuse the meat. You can also slice the mozzarella and tomatoes ahead of time and store them separately in the refrigerator. When dinnertime approaches, simply assemble and bake according to the instructions.

Ingredient Substitutions

While this recipe is perfect as written, it also welcomes adaptations based on what you have available. Chicken thighs make an excellent substitute for breasts offering more flavor and moisture but will require about 5 to 7 minutes of additional cooking time. For a vegetarian version replace the chicken with thick slices of eggplant or portobello mushrooms. If fresh mozzarella is unavailable shredded mozzarella will work though it won't have quite the same creamy texture. For a dairy free option consider a cashew based cheese alternative.

Serving Suggestions

This caprese chicken skillet is stunning when served family style straight from the skillet for casual gatherings. For a lighter meal swap the pasta for roasted spaghetti squash or zucchini noodles. A simple arugula salad dressed with lemon and olive oil makes the perfect side adding peppery freshness that contrasts beautifully with the rich chicken. For a special touch serve with warm crusty bread to soak up all the incredible pan juices that form during baking.

Storage and Reheating

Leftovers store beautifully in airtight containers in the refrigerator for up to three days. For best results store the pasta and chicken separately. When reheating avoid the microwave if possible as it can make the chicken tough. Instead place the chicken in a covered oven safe dish with a splash of water and heat at 325°F until warmed through about 15 minutes. The pasta can be reheated in a skillet with a splash of water or broth over medium low heat.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this dish! Just adjust the cooking time accordingly as thighs typically require longer baking (about 25-30 minutes) to reach the safe internal temperature of 165°F. Thighs also tend to be more flavorful and juicier than breasts.

→ What can I substitute for fresh mozzarella?

If fresh mozzarella isn't available, you can use regular shredded mozzarella, provolone, or even a mild fontina cheese. The key is using a cheese that melts well and complements the tomato and basil flavors.

→ Is it necessary to use both sliced tomatoes and cherry tomatoes?

While the combination provides nice textural contrast, you can use just one type if preferred. Cherry tomatoes tend to become sweeter when roasted, while sliced tomatoes provide more coverage on the chicken. Using all cherry tomatoes or all sliced tomatoes will still yield delicious results.

→ What sides pair well with this dish?

Since this dish already includes pasta, a simple green salad with a light vinaigrette makes a perfect accompaniment. Garlic bread, roasted vegetables, or sautéed spinach also complement the flavors nicely. For a lighter option, consider serving the chicken over zucchini noodles instead of spaghetti.

→ Can I make this dish ahead of time?

You can prep components ahead of time: marinate the chicken in pesto, slice the cheese and tomatoes, and store separately in the refrigerator. Assemble and bake just before serving for best results. If you have leftovers, store them in an airtight container for up to 3 days and reheat gently to prevent the chicken from drying out.

→ How do I know when the chicken is fully cooked?

The safest way to check chicken doneness is using a meat thermometer - the internal temperature should reach 165°F (74°C). Without a thermometer, ensure the meat is no longer pink in the center and the juices run clear when pierced with a fork.