Caprese Baked Chicken

A few weeks ago I decided to revisit an old recipe that I had made for my husband years ago. Chicken can get pretty boring, so I came up with the recipe to spice things up. Summer is the perfect time to make this recipe because basil is in season and it's so light and refreshing. Every year I grow basil from seed in my windowsill and it is honestly one of my favorite herbs because it's so versatile. 

With only 6 ingredients (including salt & pepper), you can throw this recipe together tonight and please the whole family. I served this recipe with a side salad and dinner roll. 



  • 6 boneless, skinless chicken breasts, butterfied
  • 1/2 cup basil, chopped
  • 1/2 ball of mozzarella, chopped into small pieces
  • 1/4 cup tomatoes, fresh or sun-dried*
  • Salt & pepper, to taste


  1. Preheat the oven to 350°F
  2. Butterfly the chicken and lay them open on a cutting board.
  3. Evenly distribute the mozzarella, basil, and tomatoes between 6 chicken breasts. 
  4. Fold the chicken breasts in half and secure them with tooth picks (see photo below).
  5. Bake for 20 minutes at 350°F or until cooked through.

*FODMAPers, sun-dried tomatoes are high in FODMAPs in large amounts. If you prefer to use sun-dried tomatoes over fresh in this recipe, limit to to <1 Tbsp. per chicken breast.

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