This is my easy baked Caprese chicken. It’s simple, fresh, and perfect for summer nights. It takes ten minutes to prep and cooks in under thirty minutes. The chicken stays juicy, the mozzarella melts, and the tomatoes give everything a bright flavour.
I love this recipe because it uses one skillet and needs almost no cleanup. The herbs add warmth, the red pepper gives a little heat, and the basil on top makes it feel fresh. It looks pretty on the plate and tastes even better.
Below is my full recipe so you can make it at home.
Baked Caprese Chicken Thighs
These skillet chicken thighs are fresh, simple, and full of flavour. The tomatoes soften in the pan, the mozzarella melts on top, and the chicken stays juicy. It’s an easy weeknight meal I make when I want something light but satisfying.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 2 pounds boneless skinless chicken thighs
- 1½ tablespoons Italian seasoning, divided
- ½ teaspoon red pepper flakes
- Sea salt and black pepper, to taste
- 3 tablespoons unsalted butter
- ¼ cup chicken stock
- ½ pint cherry tomatoes, cut in half or quartered depending on size
- 8 ounces fresh mozzarella cheese, sliced ¼ inch thick
- ¼ teaspoon crushed red pepper (optional)
- Several sprigs fresh basil
Instructions
- Preheat the oven to 425°F (220°C).
- Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon olive oil. Combine Italian seasoning and red pepper flakes.
- Place chicken thighs in a large bowl and drizzle with the remaining olive oil.
- Sprinkle chicken with one tablespoon Italian seasoning. Season with salt and black pepper, to taste. Toss to evenly coat.
- Transfer to the hot skillet. Cook for 4-5 minutes per side, or until the chicken develops a golden brown crust.
- Remove from heat and add butter, chicken stock, and cherry tomatoes.
- Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with remaining Italian seasoning mixture.
- Season to taste with additional salt, black pepper, and red pepper, if using.
- Transfer skillet into preheated oven and bake for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted.
- Remove from oven and allow chicken to rest for 5 minutes.
- To serve, spoon pan sauce over chicken and top with fresh basil sprigs.
- Enjoy!
