Name: Baked Caprese Chicken and Potatoes: One Pot Wonder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon basil pesto; 1 tablespoon honey; 1 tablespoon corn starch; 2 teaspoons minced garlic; 1 ½ teaspoons salt; ¼ teaspoon black pepper; 1 pound baby potatoes; 2 cups cherry tomatoes; 1 cup shredded mozzarella cheese (or 4 slices); fresh basil

Jump to Recipe·Print Recipe·Leave a Review

If you’re anything like me, dinner needs to check three boxes: easy, tasty, and doesn’t leave you with a mountain of dishes. That’s exactly why this Caprese Chicken and Potatoes is such a game-changer. You get the juicy, cheesy goodness of Caprese flavors, mozzarella, tomatoes, fresh basil, wrapped around golden roasted potatoes and tender chicken, all baked in one pan. Yep, one pan. One seriously good dinner.

This recipe brings together the best of both worlds: classic Italian flavors with weeknight ease. The chicken stays moist and flavorful thanks to a simple balsamic marinade, and the potatoes soak up all that extra goodness. It’s the kind of meal that feels a little fancy but is ridiculously easy to throw together, even on a Monday. I’ve made this on everything from busy weeknights to low-key dinner parties, and it never disappoints.

Why You’ll Love This Caprese Chicken and Potatoes

I still remember the first time I made this, it was one of those “what do I even have in the fridge?” kind of nights. But wow, it turned into a recipe I’ve made on repeat ever since. It’s flavorful, cozy, and totally satisfying.

Here’s why this one-pan wonder is worth bookmarking:

All-in-One Meal – Protein, veggies, and flavor all in a single dish. No extra sides needed (unless you want them).
Minimal Cleanup – Only one pan to wash. Enough said.
Big Flavor with Basic Ingredients – The balsamic glaze, melty mozzarella, and juicy tomatoes give it that crave-worthy Caprese punch.
Crowd-Pleaser – Even picky eaters go back for seconds. It’s cheesy, hearty, and full of familiar flavors.
Meal Prep Friendly – Holds up well for lunch the next day and still tastes great.

Caprese Chicken and Potatoes - EVRYFOODIE

Ingredients Breakdown

Let’s talk ingredients and why they matter in this recipe:

Boneless Chicken Breasts – Go for evenly sized pieces so they cook at the same rate. You can swap in thighs if that’s your thing.
Baby Potatoes – These roast up tender inside and crispy outside. Cut them in half for faster cooking.
Cherry Tomatoes – Roasted tomatoes get sweet and juicy, and bring the classic Caprese vibe.
Fresh Mozzarella – Melts beautifully over the chicken. Shredded works in a pinch, but fresh really levels things up.
Fresh Basil – Don’t skip this! It’s what gives Caprese its signature flavor and freshness.
Balsamic Glaze – Adds a sweet, tangy punch that ties everything together. A drizzle at the end = magic.
Olive Oil + Seasonings – Garlic powder, Italian herbs, salt, and pepper keep things simple but flavorful.

RELATED RECIPE: Easy Chicken Alfredo: Bing, Bam, Boom and a 30-Minute Meal

Variations & Substitutions

Need to switch it up or make it fit your pantry? Here’s how:

Swap Chicken Breasts for Thighs – Juicier and slightly more forgiving if you tend to overcook.
No Mozzarella? – Use provolone or fontina. Even shredded cheese works in a pinch.
Add Veggies – Zucchini, red bell peppers, or spinach roast up beautifully with the potatoes.
Make it Low-Carb – Skip the potatoes and sub in cauliflower florets or zucchini slices.
Gluten-Free? – It already is, just make sure your balsamic glaze has no added thickeners.

STEP BY STEP INSTRUCTIONS

1. Preheat the Oven

Start by preheating your oven to 400°F. This gives everything the right heat to roast up golden and delicious.

2. Prep the Chicken and Potatoes

Grab a large bowl and toss your chicken breasts and halved baby potatoes with olive oil, balsamic vinegar, minced garlic, salt, pepper, and Italian seasoning. Make sure everything is well coated, this is where all the flavor begins!

3. Arrange in a Baking Dish

Transfer the chicken and potatoes to a 9×13-inch baking dish. Spread them out in an even layer so they roast evenly. The potatoes should be nestled around the chicken, not buried underneath.

4. Bake Until Almost Done

Place the dish in the oven and bake uncovered for 25–30 minutes. You’re looking for the chicken to be mostly cooked through and the potatoes to start getting golden around the edges.

5. Add the Caprese Toppings

Now for the good stuff, remove the dish from the oven and layer slices of mozzarella cheese over each chicken breast. Then scatter the halved cherry tomatoes over the top and around the pan.

6. Bake Again to Melt the Cheese

Slide the dish back into the oven and bake for another 10–15 minutes. The cheese should melt beautifully, and the chicken should reach an internal temp of 165°F.

7. Finish with Basil and Balsamic Glaze

Once it’s out of the oven, drizzle the whole dish with balsamic glaze and sprinkle chopped fresh basil on top. Serve right away while it’s hot, cheesy, and full of flavor.

RELATED RECIPE: Cajun Chicken Pasta Recipe: Creamy, Spicy, and Easy to Make

A Few Helpful Tips

Use a meat thermometer to make sure your chicken hits 165°F, no guessing.
Cut potatoes evenly so they roast up golden and tender at the same time.
Don’t drown the dish in balsamic, a light drizzle goes a long way.
Fresh basil goes on last so it stays bright and flavorful.

Serving Suggestions & Pairings

While this dish totally stands on its own, here are a few extras to round it out:

Simple Side Salad – Something crisp and tangy like arugula with lemon vinaigrette.
Garlic Bread – Because extra carbs are never a bad idea.
Chilled White Wine – A dry Sauvignon Blanc or Pinot Grigio pairs perfectly with the balsamic and mozzarella.

Toppings? A sprinkle of red pepper flakes or even a few toasted pine nuts can add a fun twist.

Storage, Reheating, and Freezing Tips

To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat: Microwave works, but oven at 350°F keeps the potatoes crispier.
To Freeze: Skip the fresh mozzarella and basil if planning to freeze. Store in freezer-safe containers for up to 2 months.

Avoid freezing after baking if using fresh mozzarella, it can get watery when thawed.

RELATED RECIPE: Million Dollar Pasta: The Ultimate Crockpot Dinner

FAQ

Yes! You can prep everything in the pan and keep it in the fridge, covered, for up to 24 hours before baking.

You can reduce balsamic vinegar on the stovetop until thick and syrupy—it only takes about 10 minutes.

Sure, but you’ll need to increase the baking time. Use a thermometer to check for doneness.

Totally. Try provolone, shredded mozzarella, or even goat cheese for a twist.

Enjoying This Caprese Chicken and Potatoes

This is the kind of dish that just feels like summer to me, even when it’s not. It’s bright, fresh, and easy enough to pull off without breaking a sweat. Whether you’re hosting friends or just trying to avoid takeout again, this Caprese Chicken and Potatoes hits all the right notes.

If You Try It, We’d Love to Hear About It

Don’t forget to snap a pic and tag us @evryfoodie on your favorite social media!
We’d love to see your delicious creation.

Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!

Baked Caprese Chicken and Potatoes: One Pot Wonder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jennifer West
Total Time: 1 hour
Yield: 4 servings

Print Recipe

Description

Instructions

Preheat your oven to 375°F and lightly grease a 9×13” casserole dish.
Place the chicken breasts in the baking dish, then scatter the halved baby potatoes around the chicken. Add the cherry tomatoes right on top.
In a small bowl, whisk together the balsamic vinegar, olive oil, pesto, honey, cornstarch, garlic, salt, and pepper.
Pour the balsamic mixture evenly over the chicken and potatoes. Use a spoon or brush to help coat everything so it’s all seasoned nicely.
Pop the dish in the oven and bake for 35–40 minutes, or until the potatoes are fork-tender and the chicken is fully cooked (internal temp should hit 165°F).
Top each chicken breast with shredded or sliced mozzarella, then place under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.
Finish it all off with a sprinkle of fresh chopped basil and serve it up warm!