Caprese Chicken with Potatoes

This hearty Caprese Chicken and Potatoes transforms the beloved Italian salad into a complete one-pan dinner. The juicy chicken pairs perfectly with crispy roasted potatoes while fresh tomatoes, creamy mozzarella, and aromatic basil bring those classic Caprese flavors to your weeknight dinner rotation.

I started making this dish after a trip to Italy where I fell in love with Caprese flavors. What began as a way to recreate vacation memories has become my family's most requested dinner when we have guests over.

Ingredients

• Boneless skinless chicken breasts: provide a lean protein base that cooks perfectly in the time it takes the potatoes to roast
• Baby potatoes: halved create the perfect crispy exterior while maintaining a creamy interior
• Olive oil: helps everything roast beautifully and adds authentic Italian flavor
• Italian seasoning and garlic powder: create an aromatic base without requiring multiple spice jars
• Fresh mozzarella cheese: brings that classic creamy texture that melts beautifully over the warm chicken
• Cherry tomatoes: add bright acidity and concentrate in flavor as they roast
• Fresh basil leaves: provide the distinctive fragrant finish that defines Caprese
• Balsamic glaze: delivers sweet tanginess that ties all the flavors together

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to 400°F and lightly grease a large baking dish or sheet pan. The high temperature is essential for achieving that golden exterior on both the chicken and potatoes. Use a pan large enough to keep everything in a single layer for even cooking.

Season and Arrange the Potatoes:

Toss your halved baby potatoes with olive oil, garlic powder, Italian seasoning, salt and pepper until evenly coated. Arrange them on one side of your prepared pan, making sure they're cut side down for maximum crispy surface area.

Prepare the Chicken:

Rub the chicken breasts with the remaining olive oil and season generously with salt and pepper. Place them on the other side of the pan, ensuring they're not overcrowded. This arrangement allows both components to cook perfectly in their own space.

Initial Baking:

Bake everything together for 25 to 30 minutes. During this time, the potatoes develop a golden crust while the chicken cooks through to a safe internal temperature of 165°F. The shared cooking environment allows flavors to mingle beautifully.

Add Caprese Toppings:

Remove the pan from the oven and top each chicken breast with slices of fresh mozzarella and halved cherry tomatoes. Return to the oven for just 5 more minutes until the cheese melts into irresistible creaminess.

Final Touches:

Once out of the oven, immediately scatter fresh basil leaves over the dish and drizzle with balsamic glaze. These finishing touches add bright color and the signature Caprese flavor profile that makes this dish special.

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The first time I made this dish, I accidentally used twice the amount of balsamic glaze and discovered it created this incredible sauce that pooled around the potatoes. My husband now insists I make the "mistake" version every time because the tangy sweetness against the crispy potatoes became our favorite part of the meal.

Make Ahead Options

This dish works beautifully for meal planning. You can prepare the chicken and potatoes with all seasonings up to a day ahead and store them separately in airtight containers in the refrigerator. When ready to cook, simply arrange on your baking sheet and continue with the recipe. The assembled leftovers will keep well for 3 days in the refrigerator and make excellent lunch portions.

Perfect Pairings

While this dish stands alone as a complete meal, a simple arugula salad dressed with lemon juice and olive oil makes the perfect light accompaniment. The peppery greens cut through the richness of the cheese and chicken. For a more substantial meal, crusty Italian bread serves as the ideal vehicle for soaking up any remaining balsamic glaze and juices from the plate.

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Seasonal Variations

Summer brings the best tomatoes and basil, making this dish shine with peak seasonal ingredients. In winter months, substitute sundried tomatoes for cherry tomatoes and add rosemary instead of basil for a heartier cold weather version. Spring allows for adding asparagus spears to the pan during the last 10 minutes of cooking, while fall invites the addition of diced butternut squash alongside the potatoes.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option. Adjust the cooking time as thighs may take slightly longer to cook.

→ How can I make the balsamic glaze at home?

To make balsamic glaze, simmer balsamic vinegar with a touch of honey or sugar until it thickens into a syrup-like consistency.

→ What side dishes go well with this meal?

This dish pairs well with a fresh green salad, steamed vegetables, or warm crusty bread for a balanced meal.

→ Can I prepare this dish ahead of time?

You can prep the ingredients ahead, but it is best to bake the dish fresh to preserve texture and flavor.

→ How do I ensure the chicken stays juicy?

To keep the chicken juicy, avoid overbaking and use a meat thermometer to check for an internal temperature of 165°F (74°C).