Summer at The Lavender Hazel: Baked Caprese Chicken

A Simple Italian-Inspired Dinner Ready in Under 30 Minutes

There are some meals that feel like they belong on the patio with a chilled glass of white wine and nowhere to be for the rest of the evening.

This Baked Caprese Chicken is one of those meals.

Juicy chicken breasts are seasoned with fresh herbs, garlic, and olive oil before being baked until tender. They're then topped with creamy fresh mozzarella, ripe tomatoes, fragrant basil, and finished with a drizzle of balsamic glaze for a dinner that's as beautiful as it is delicious.

Paired with roasted asparagus, warm garlic crostini, and a crisp Pinot Grigio, this meal feels elegant enough for date night but easy enough for a weeknight.

Why You'll Love This Recipe

✔ Ready in about 30 minutes

✔ Uses fresh summer herbs

✔ High in protein

✔ Beautiful enough for entertaining

✔ One baking dish for easy cleanup

Ingredients

Chicken

• 2 chicken breasts

• 2 tablespoons fresh oregano, chopped

• 2 tablespoons fresh basil, chopped

• 2 garlic cloves, grated

• 1 teaspoon paprika

• 1 teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• 1 tablespoon olive oil

• 2 tablespoons petite diced tomatoes with juice

Topping

• 1 Roma tomato

• 4 slices fresh mozzarella

• Fresh basil leaves

• Balsamic glaze

Directions

Preheat the oven to 400°F.

Pound the chicken breasts until they are an even thickness.

Finely chop the oregano and basil before grating the garlic.

In a small bowl combine:

• oregano

• basil

• garlic

• paprika

• kosher salt

• black pepper

• olive oil

Mix until a thick herb paste forms.

Rub the herb mixture over both sides of the chicken.

Lightly drizzle olive oil into a baking dish before placing the chicken inside.

Bake for 15 minutes.

Add the petite diced tomatoes and their juices around the chicken.

While the chicken finishes baking, slice the Roma tomato into ¼-inch slices.

After 15 minutes, remove the dish from the oven.

Top each chicken breast with two slices of mozzarella followed by fresh tomato slices.

Sprinkle lightly with kosher salt.

Return to the oven for another 10 minutes, or until the chicken reaches 165°F and the cheese is melted and beginning to brown.

Plate the chicken, drizzle generously with balsamic glaze, and garnish with fresh basil.

Serve With

Roasted asparagus

Garlic crostini

A chilled Pinot Grigio

Lavender Hazel Tip

Fresh herbs make all the difference in this recipe. Their flavor stays bright and vibrant while baking, giving the chicken that unmistakable garden-fresh taste.

If your basil is growing faster than you can use it, this is one of my favorite ways to enjoy it.

Make It a Patio Night

Some of my favorite evenings aren't elaborate—they're simply good food, a glass of wine, and eating a little slower than usual.

This dinner is perfect for taking outside on a warm summer evening. Add a candle, put on your favorite playlist, and let an ordinary Tuesday feel a little more special.

Wine Pairing

I served this with Tesoro della Regina Pinot Grigio, whose crisp citrus notes paired beautifully with the fresh basil, tomatoes, and creamy mozzarella.

If Pinot Grigio isn't your favorite, a Sauvignon Blanc would also be an excellent choice.