There’s something about the simplicity of Caprese flavors—ripe tomatoes, creamy mozzarella, and fragrant basil—that feels like summer on a plate. Now imagine wrapping all of that sunny goodness around tender, juicy chicken and crispy golden potatoes. This Caprese Chicken and Potatoes dish is exactly that—a comforting one-pan wonder that brings a taste of Italy straight into your kitchen.

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Growing up, we reserved Caprese salads for special family dinners on the patio during warm months, with the scent of basil wafting through the air. But as the seasons shifted and we craved something heartier, this baked version became our go-to. It’s the kind of meal that feels like a warm hug after a long day, combining rustic charm with familiar flavors that never get old.

This recipe is perfect for busy weeknights or casual weekend dinners, where you want something satisfying yet simple. Everything cooks in one pan, so cleanup is minimal—another reason why it’s become a staple in our kitchen. Whether you’re feeding your family or hosting a laid-back dinner with friends, this dish hits the mark every single time.

Why You’ll Love This Recipe:

One-pan simplicity: Less cleanup, more flavor.
Classic Caprese flavor: Juicy tomatoes, fresh basil, and melty mozzarella baked right into the dish.
Hearty and satisfying: Tender chicken and crispy potatoes make it a complete, filling meal.
Family-friendly: Both kids and adults love it.
Great for leftovers: Tastes even better the next day.

INGREDIENTS YOU’LL NEED:

4 boneless, skinless chicken breasts
500g baby potatoes, halved
250g cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
200g mozzarella cheese, sliced
Fresh basil leaves, for garnish
Balsamic glaze, for drizzling

HOW TO MAKE CAPRESE CHICKEN AND POTATOES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prep
Start by preheating your oven to 200°C (about 400°F). Grab a large baking dish or sheet pan—you want enough space for everything to roast evenly.

Step 2: Get the potatoes going
Toss the halved baby potatoes with a tablespoon of olive oil, a pinch of salt, pepper, and half the oregano. Spread them out on the baking dish and roast them for about 20 minutes, until they start to get golden and slightly crispy on the edges. This step gives the potatoes a head start so they’re perfectly tender when everything finishes baking together.

Step 3: Season the chicken
While the potatoes roast, season your chicken breasts with the remaining olive oil, oregano, garlic powder, salt, and pepper. Massage the spices in—this ensures every bite is full of flavor.

Step 4: Bring it all together
Once the potatoes are par-roasted, nestle the seasoned chicken breasts into the pan between the potatoes. Scatter the cherry tomatoes over and around the chicken and potatoes—when they roast, they’ll burst and create a light, tangy sauce that coats everything beautifully.

Step 5: Bake
Pop the whole pan back into the oven and roast for another 20-25 minutes, or until the chicken is fully cooked through and the potatoes are fork-tender.

Step 6: Add the cheesy topping
Now for the Caprese magic—take the sliced mozzarella and lay it on top of each piece of chicken. Return the pan to the oven for about 5 minutes, just until the cheese is melted and bubbly.

Step 7: Garnish and serve
Right before serving, drizzle everything with a little balsamic glaze and sprinkle fresh basil over the top. The balsamic adds just the right amount of tangy sweetness, and the basil brings a pop of freshness that ties the dish together.

HELPFUL TIPS:

Use baby potatoes for faster cooking and a creamier texture inside. You can also use fingerlings or even diced larger potatoes if that’s what you have on hand.
Mozzarella slices melt beautifully, but if you’re short on time or ingredients, shredded mozzarella works too.
Add some greens: A handful of spinach tossed in during the last 5 minutes of baking can give the dish an extra nutrient boost.
Meal prep bonus: This dish reheats well and can be packed for lunch the next day. Just store the balsamic glaze separately if you want to keep things fresh.

DETAILS:

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting
Cuisine: Italian-inspired
Diet: Gluten-Free (check mozzarella if necessary)

NOTES:

Make sure the chicken breasts are roughly the same size for even cooking.
You can substitute mozzarella with burrata or bocconcini for a fun twist.
Want a little extra flavor? Add a few cloves of garlic or a sprinkle of chili flakes for some gentle heat.

NUTRITIONAL INFORMATION:

(Estimated per serving)

Calories: 450
Protein: 38g
Carbohydrates: 24g
Fat: 22g
Fiber: 3g
Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicy and are very flavorful. Just adjust the cooking time slightly if they’re bone-in.

What’s the best kind of mozzarella to use?
Fresh mozzarella slices work best, but pre-shredded mozzarella is a fine substitute. Just be sure it melts well.

Can I make this dish ahead of time?
Yes! You can assemble everything (minus the mozzarella and basil), cover, and refrigerate it a few hours ahead. When you’re ready, bake as directed, then add the cheese at the end.

STORAGE INSTRUCTIONS:

Let the dish cool completely before storing.
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until warmed through.
You can also freeze cooked portions (without basil or balsamic drizzle) for up to 1 month.

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CONCLUSION

This Caprese Chicken and Potatoes recipe is more than just a meal—it’s comfort food with flair. It’s for those evenings when you want something warm and nourishing, but still crave the bright, fresh flavors of summer. Whether you’re cooking for your family or simply treating yourself, this dish is a guaranteed crowd-pleaser.