If you’re in the mood for something comforting, simple, and seriously tasty, this Caprese Chicken and Potatoes is where it’s at. Tender chicken, baby potatoes, and juicy cherry tomatoes bake together in a sweet and tangy balsamic sauce, then get topped off with melty mozzarella and fresh basil for the perfect finishing touch.
It’s one of those recipes that looks like it took way more effort than it actually did, making it a great weeknight dinner or something a little special for guests. Everything bakes in one dish (yay, minimal cleanup!), and the flavor combo is next-level delicious.
Why You’ll Love This Baked Chicken Recipe
- So much flavor: Buttery potatoes, sweet tomatoes, balsamic glaze, creamy mozzarella, and fresh basil… it’s a full-on flavor party in one pan.
- Simple but elegant: It’s easy enough for busy nights but fancy-feeling enough to serve for guests.
- Minimal mess: One dish. No chaos. No sink full of pots and pans.
- Family-friendly: Even picky eaters go back for seconds. Trust me.
Ingredients You’ll Need
- Boneless Skinless Chicken Breasts: Or swap in chicken thighs, whatever you’ve got on hand!
- Baby Potatoes: I love baby golds, but any small potato works. Just cut them evenly so they cook through.
- Cherry Tomatoes: Juicy, sweet, and perfect once they soften up in the oven.
- Balsamic Vinegar + Olive Oil: This is the base of your glaze, rich, tangy, and perfect for roasting.
- Basil Pesto: Adds herby, garlicky depth with a hint of nuttiness.
- Honey: Just a touch for sweetness and caramelization.
- Cornstarch: Helps the balsamic glaze thicken up while it bakes.
- Garlic: Fresh or jarred, whatever makes it easy!
- Mozzarella Cheese: Shredded or sliced, either way, it gets perfectly melty.
- Fresh Basil: For that classic Caprese finish and a burst of freshness.
How to Make Caprese Chicken and Potatoes
Mix the glaze:
In a small bowl, whisk together the balsamic vinegar, olive oil, pesto, honey, cornstarch, garlic, salt, and pepper.
Assemble the dish:
Slice the baby potatoes in half. Place the chicken in a baking dish, then nestle the potatoes all around it. Pour that flavorful balsamic mixture over the top.
Add the tomatoes:
Scatter cherry tomatoes throughout the dish (they’ll soften and sweeten up as they roast).
Bake it up:
Bake until the chicken is cooked through and the potatoes are fork-tender.
Finish it off:
Top each chicken breast with mozzarella, then broil for a few minutes until the cheese is melted and bubbly.
Add basil and serve:
Sprinkle with fresh basil just before serving, and dig in while it’s hot and cheesy!
Variations and Substitutions
- Swap the Chicken: Boneless thighs work great, just plan on using two per breast.
- Switch Up the Veggies: Add zucchini, mushrooms, bell peppers, or even spinach if you want to sneak in some extra color and nutrients.
- Try a New Pesto: Sun-dried tomato pesto or arugula pesto would be delish for a fun twist.
Make It Ahead
Want to prep in advance? You can fully assemble the dish, cover it, and pop it in the fridge until you’re ready to bake. Just add a few extra minutes to the bake time if it’s coming straight from the fridge.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, you can:
- Warm it in a skillet with a splash of broth or water over medium heat.
- Microwave until heated through (works great for lunches!).
What to Serve With It
This dish is pretty much a meal on its own, but if you want to add something extra, here are a few favorites:
- A crisp green salad
- Roasted green beans or asparagus
- Cheesy garlic bread or crusty baguette to soak up all that sauce
Baked Caprese Chicken and Potatoes: One Pot Wonder
- Total Time: 1 hour
- Yield: 4 servings 1x
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 1/2 teaspoons salt
1/4 teaspoon black pepper
1 pound baby potatoes
2 cups cherry tomatoes
1 cup shredded mozzarella cheese (or 4 slices)
fresh basil
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!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
