I absolutely love caprese salad. It combines some of my favorite things: vinegar, tomatoes, and cheese. After trying my hand at making a fruit and balsamic reduction for a pork loin, I started wondering how else I could incorporate one of my vinegar into more meals.
This Chicken Caprese Dinner is a quick dinner idea born on a night when my pantry was nearly as empty as my patience (and my bank account), and I had tomatoes that needed to be eaten before they went bad.
It takes just 30 minutes to cook with almost no prep time, perfect for busy moms making fast and affordable weeknight meals!
2 chicken breasts
salt and pepper to taste
1 package (8-10 oz) of grape tomatoes, halved
1/3 cup balsamic vinegar
3-4 leaves fresh basil (2 tsp if dried)
- Preheat oven to 350° F.
- Lightly coat chicken in olive oil and season with salt and pepper on both sides. Roast on a sheet pan in the oven to 30-35 minutes or until done—slice your chicken into tenderloins for faster cooking time.
- Meanwhile, bring balsamic vinegar and garlic to a boil in a sauce pan over medium-high heat. Simmer on low and reduce by half.
- Add basil and tomatoes. Cook until warm throughout.
- Cover chicken breasts with mozzarella cheese and finish cooking in the oven until chicken is cooked and cheese is melted.
Allow 5 minutes for the chicken to rest outside the oven. Serve with the balsamic vinegar and tomato mixture spooned over the cheesy chicken.
On the Side
I love pairing this Caprese Chicken with bright vegetables and crispy french bread. To make those simply blanch green beans and finish them with a quick sauté in a piping hot pan with olive oil, sea salt, and about a tablespoon of minced garlic.
Pop your bread into the still warm oven while you rest your chicken, and by the time the chicken has rested your veggies will be done and your bread hot and crispy.
Plate it all up together and use the bread to sop up all the yummy juices leftover!