Juicy Caprese Chicken with Asparagus
A bright, healthy, and effortless oven-baked chicken dish topped with fresh mozzarella, cherry tomatoes, and fragrant basil, served with roasted asparagus.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1 to 1.25 lb total
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, torn or chiffonade
- 1 bunch asparagus, trimmed thicker spears hold up best
Seasoning & Cooking Ingredients
- 2 tablespoons balsamic vinegar Swap for glaze for a sweeter finish, added after baking.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken breasts dry and place them in a large baking dish. Season both sides generously with salt and pepper.
- Trim the asparagus and arrange the spears around the chicken in the dish.
- Drizzle the olive oil and balsamic vinegar over the chicken, asparagus, and tomatoes so everything gets a light coating.
- Scatter the halved cherry tomatoes around and on top of the chicken, then lay slices of fresh mozzarella over each breast.
Baking
- Bake for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C) and the mozzarella is bubbly and lightly golden.
- Remove from the oven and let the chicken rest for 3–5 minutes.
- Sprinkle torn basil over the top and serve warm.
Notes
To serve, pair this dish with garlic buttered couscous, arugula salad, or crusty bread to enhance the meal. Refrigerate leftovers for up to 3–4 days; freeze cooked chicken for 3 months. Reheat in the oven to maintain texture.