Hero Image CapreseChickenRoastedTomatoes

Caprese Chicken with Mozzarella, Roasted Tomatoes & Parmesan Potatoes

Seared chicken breasts topped with melted mozzarella cheese and roasted tomatoes and drizzled with a balsamic glaze, then served with roasted garlic and Parmesan potatoes.
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 600 Fat: 17g Carbs: 58g Protein: 54g

In this Italian-inspired chicken recipe we will teach you how to make your own balsamic glaze. (Yes, you can do it, and YES, it is easy!) The sweet-and-sour syrup is drizzled over baked chicken breasts topped with bubbling mozzarella cheese and roasted tomatoes. On the side: an easy smashed potato with garlic and Parmesan cheese. This meal is sure to impress!

Ingredients
Potatoes
Balsamic vinegar
Sugar
Parsley
Garlic
Chicken breasts
Roasted tomatoes
Parmesan
Mozzarella cheese
Featured Ingredient Partners:
Red potatoes: Hugh's Garden

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Nappé Refers to either the ability of a liquid to "coat the back of a spoon" or the act of coating a food.

What you need

Medium pot

Small mixing bowl

Baking sheet

Oven-proof medium sauté pan or large skillet

Cooking Instructions

1.
Step 1: COOK POTATOES

Read through entire recipe before getting started. Preheat oven to 425°F. Rinse and scrub potatoes, then halve if larger than a lemon. Place potatoes in a medium pot and cover with about 2" of cold, salted water. Bring to a boil and cook until potatoes are tender enough to be pierced by a fork, about 10 min. Drain potatoes, and cool slightly. Transfer potatoes to a foil-lined baking sheet. Using a large spoon or spatula, gently smash potatoes until slightly flattened. It is ok if potatoes break apart a little. While potatoes are cooking, proceed with Step #2.

2.
Step 2: MISE EN PLACE

Wash and dry all produce. Mince or grate garlic. Chop parsley leaves and tender stems. Remove chicken breasts from package; rinse and pat dry.

3
Step 3: MAKE BALSAMIC GLAZE

In an oven-proof medium sauté pan or large skillet, whisk balsamic vinegar with sugar. Bring to a boil over moderate heat, then reduce heat to low and simmer until reduction thickens to a nappé consistency, 4-6 min. Scrape balsamic reduction into a small bowl and clean out pan.
Pro-tip: If the reduction is too thick, add water 1 tsp. at a time until it reaches desired consistency.

4.
Step 4: COOK CHICKEN

In the same pan, heat 1 Tbsp. oil until shimmering. Season chicken with salt and pepper. Add chicken and sear over moder­ate heat, turning once, until golden brown, 3-4 min per side. Top chicken with roasted tomatoes and mozzarella cheese. Transfer pan to oven and bake until chicken is fully cooked and cheese is melted, 6-10 min. Transfer to a work surface and let rest. Pro-tip: Save and plate pan juices and crispy cheese bits. The USDA recommends cooking poultry to an internal temperature of 165°F.

5.
Step 5: FINISH POTATOES

Drizzle with 2 Tbsp. oil and sprinkle with garlic, Parmesan cheese, HALF of parsley and a pinch of salt and pepper. Roast potatoes in oven until cheese is melted and potatoes are beginning to crisp, 5-7 min.

Hero Image CapreseChickenRoastedTomatoes
Step 6: PLATE YOUR DISH

Divide caprese chicken and Parmesan potatoes between two plates. Top with remaining parsley. Drizzle each chicken breast with balsamic reduction. Enjoy!
Pro-tip: For added flavor, drizzle saved pan juices on potatoes.