Description
This Caprese Chicken and Potatoes recipe combines juicy, tender chicken breasts with flavorful baby potatoes and cherry tomatoes, all seasoned with a delicious balsamic glaze and topped with melted mozzarella and fresh basil for a classic Italian-American main course.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes
- 2 cups cherry tomatoes
- 1 cup shredded mozzarella cheese (or 4 slices)
- Fresh basil for garnish
Balsamic Glaze
- 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
Instructions
- Preheat and prepare dish: Lightly grease a 9×13 inch casserole dish and preheat your oven to 375 degrees Fahrenheit to ensure the chicken and potatoes cook evenly.
- Arrange chicken and potatoes: Place the chicken breasts at the bottom of the baking dish. Halve the baby potatoes and scatter them evenly around the chicken along with the whole cherry tomatoes.
- Make balsamic glaze: In a bowl, whisk together the balsamic vinegar, olive oil, basil pesto, honey, corn starch, minced garlic, salt, and black pepper until well combined.
- Season the dish: Drizzle the balsamic mixture over the chicken, potatoes, and tomatoes. Use a brush or spoon to coat everything evenly with the glaze.
- Bake the dish: Place the baking dish in the oven and bake for 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Add mozzarella and broil: Remove the baking dish from the oven, top each chicken breast with shredded mozzarella or slices, and return the dish to the oven under the broiler for 1-2 minutes, just until the cheese has melted and is slightly bubbly.
- Garnish and serve: Sprinkle fresh chopped basil over the baked chicken and potatoes before serving hot.
Notes
- To ensure even cooking, cut potatoes into similar sizes before halving.
- If you prefer a thicker glaze, you can add a little more corn starch, but whisk it well to avoid lumps.
- Use fresh mozzarella for a creamier texture if preferred.
- Broil carefully to avoid burning the cheese; watch closely during those final minutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
