Get fresh and healthy Italian flavors with our easy Caprese chicken bake recipe that's low carb, high protein, and keto friendly. Garnish with a balsamic reduction glaze and shredded basil for a 30 minute low carb skillet dinner!
Low carb Caprese baked chicken is so easy!
Caprese chicken bake takes all of the delicious and fresh summer flavors of a Caprese salad and makes it a high protein low carb meal you can enjoy any time of year.
Our version is made with no breadcrumbs and no pasta, which also makes this a gluten free and keto friendly dinner. the chicken caprese recipe has just 5 net carbs per serving and packs a whopping 48g of protein.
Get moist and golden chicken by first pan searing it on the stovetop in a cast iron skillet and then finish the dish in the oven until it's cooked through and the cheese is melty.
Love Italian Caprese flavors? 🇮🇹 So do we. ❤️ Pair our tomato Caprese with burrita or low Carb Caprese salad paired with a main dish or use mini Caprese skewers as an appetizer or add them to a meal prep lunch. For variety you can swap the tomatoes for peaches and burrata.
Ingredient notes
- Chicken cutlets - cutlets are large chicken breasts that get cut into thin breasts half lengthwise. Many grocery stores sell chicken cutlets if you don't want to cut them yourself. Or use chicken thighs.
- Mozzarella cheese slices or shredded mozzarella
- Olive oil
- Balsamic vinegar
- Grape tomatoes - or cherry tomatoes. Cut them in half.
- Garlic salt or use salt + garlic powder
- Ground black
- Dried Italian seasoning
- Fresh basil, shredded
- (optional) Balsamic glaze - a thick sweetened balsamic syrup. Just use balsamic vinegar to drizzle over the finished dish if you don't have it or if you don't want the extra carbs.
How do you make chicken Caprese?
We're sharing the highlights of how to make a chicken Caprese bake, you can get the full instructions down in the recipe card.
- Cooking time: Sear 10 minutes, baking time 5-7 minutes
- Temperature: 375F
Step 1. You can make chicken cutlets by thinly slicing boneless skinless chicken breasts lengthwise - if you didn't buy thin cutlets at the store.
Step 2. Season the chicken breasts.
Step 3. Sear the chicken in a skillet to brown it on both sides.
Step 4. Season the tomatoes with balsamic and spices, saute until they start to break down.
Step 5. Bake the chicken Caprese in the oven until the chicken cooks through to 165 F, the tomatoes are fully cooked, and the cheese melts.
Step 6. Garish with shredded basil, pesto sauce, or balsamic glaze. Enjoy!
Little helpful tips
- A cast-iron pan works best to sear the chicken and transfer the dish to the oven. If you don't have cast iron, check your pan and be sure it can go in the oven. If not, after searing, transfer the chicken and drippings to an oven-safe dish before baking.
- Saute your tomatoes to fully break them down before putting the Caprese chicken into the oven.
- Broil your pan for 1-2 minutes to get the cheese golden and bubbly, if desired.
FAQs
What to serve on the side
If you're interested in side side suggestions, great low carb sides are zoodles mixed with pesto, cauliflower rice, cauliflower gnocchi, or a simple side salad.
You can make this a macro friendly meal by adding in a healthy starch like quinoa, pasta, or gnocchi on the side.
How to store leftovers
Fridge: Store any leftovers in the fridge in an air tight covered dish for 3-4 days. This is a great recipe to serve for lunch meal prep by dividing portions into 4 meal prep containers and adding broccoli spears, cauliflower rice, or a healthy starch on the side.
Freezer: This makes a great freezer meal and will keep in the freezer for up to 3 months.
Is Caprese Chicken Keto?
Our Caprese chicken is keto friendly but it does use balsamic glaze which does have a tiny bit of sugar. You can use balsamic vinegar instead of a balsamic reduction syrup (or glaze). Or you can drizzle the chicken bake with pesto sauce.
More chicken bake recipes
- Baked Salsa Chicken
- Healthy baked chicken breasts - great for meal prep and using in recipes!
- Green chili chicken bake
- Baked chicken parmesan no breading
- Stuffed chicken breast with spinach and cream cheese
- Low carb chicken fajita bake
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Recipe
Easy Low Carb Caprese Chicken Bake
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (681g raw) 2 large, each cut in half to make a total of 4 thin chicken cutlets
- ½ teaspoon garlic salt divided
- ¼ teaspoon coarse ground black pepper divided
- 1 teaspoon dried Italian seasoning divided
- 1 ½ tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 pint grape tomatoes (300g) cut in half
- 4 slices mozzarella cheese (28g)
- ¼ cup fresh basil shredded
Instructions
- Preheat the oven to 375F. Cut each chicken breast in half to make chicken cutlets (you'll have a total of 4 thin chicken breasts).
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat.
- Sprinkle both sides of the chicken cutlets with salt, pepper, and Italian seasoning to taste.
- Sear the chicken on each side for 3-4 minutes until browned, they won't be all the way cooked through. Transfer the chicken to a plate and set aside.
- Mix the sliced tomatoes with ½ tablespoon of olive oil, ½ teaspoon garlic salt, ½ teaspoon Italian seasoning, and ¼ teaspoon ground black pepper in a medium-sized bowl. Set aside.
- Add 1 tablespoon balsamic vinegar to the cast iron skillet to deglaze. Add the tomato mixture and simmer for 5-6 minutes until cooked. Add the chicken back to the pan and nestle the cutlets within the tomatoes. Top each piece of chicken with 1 slice of mozzarella cheese.
- Bake the chicken for 5-7 minutes or until the internal temperature reaches at least 160 F when tested with a meat thermometer. Broil the chicken Caprese for 1-2 minutes to partially brown the cheese (the chicken will finish cooking and reach an internal temperature of 165 F).
- Garnish with fresh basil and balsamic glaze. Serve the chicken with cauliflower rice or rice. Enjoy!
Notes
- Add some fresh pesto sauce to your chicken before you add the cheese for another classic Italian flavor.
- You can use boneless, skinless chicken thighs in place of chicken cutlets.
- Instead of grape or cherry tomatoes, try slices of your favorite larger variety.
- A cast-iron pan works best to sear the chicken and transfer the dish to the oven. If you don't have cast iron, check your pan and be sure it can go in the oven. If not, after searing, transfer the chicken and drippings to an oven-safe dish before baking.
Cindy says
What is the nutritional breakdown?