Caprese Chicken Recipe
Caprese Chicken Recipe photo by Taste of Home

Caprese Chicken Recipe

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I love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 4 servings


  • 2/3 cup Italian salad dressing
  • 2 teaspoons chicken seasoning
  • 2 teaspoons Italian seasoning
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil
  • 1/2 pound fresh mozzarella cheese, cut into 4 slices
  • 2 medium tomatoes, sliced
  • 1 tablespoon balsamic vinegar or balsamic glaze
  • Torn fresh basil leaves

Nutritional Facts

1 serving: 525 calories, 34g fat (11g saturated fat), 139mg cholesterol, 761mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 45g protein


  1. In a large resealable plastic bag, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; seal bag and turn to coat. Refrigerate 4-6 hours. Drain chicken, discarding marinade.
  2. Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°.
  3. Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Caprese Chicken in Taste of Home June/July 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 12, 2016

"Easy, quick fresh tasting dinner"

Reviewed May. 3, 2016

"I'm not really sure what the other reviewer meant because there was A LOT of flavor in ours. I used the same chicken seasoning as is noted by the editor (McCormick’s Montreal Chicken Seasoning). I used an Asiago & Garlic Italian dressing I already had in the fridge, but needed to add a little bit of light Caeser dressing to top it off (NOT the creamy kind). I had it marinade for about 5 hours. It was my first time "browning" chicken, and I don't think I had the pan quite hot enough, but it still all worked out! I also just slightly overcooked the chicken in the oven, but still... it was delicious! Next time I will make sure to cut the tomato slices a little thinner. Also, I used the balsamic glaze, not vinegar. I will definitely be making this again!"

Reviewed Dec. 29, 2015

"This is a very simple but extremely flavorful dish that my whole family enjoys. I like to grill the chicken on a stovetop grill, then pop it under the broiler to melt the cheese. It is also such a pretty dish, impressive enough to serve to company. The balsamic glaze stays on the chicken much better than vinegar."

Reviewed Aug. 25, 2015

"I used some balsamic vinegarette I had on hand for this. I also used tomatoes and basil from my garden. My family really enjoyed this and I loved how easy and simple it was. I will be making this again!"

Reviewed Jul. 28, 2015

"Delicious! I used the glaze. This was so easy! I can't wait to make it again!"

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