Trust me, this Easy Chicken Caprese is about to become your new favorite keto dinner recipe. Simple to make with only 5 ingredients and the whole family loves it. It’s a delicious way to use some of the fresh summer produce and has less than 2g total carbs per serving.
I’ve recently update my easy chicken caprese recipe with a new instructional video!
Here we are in a new house with a blank slate for landscaping. And by blank slate, I truly mean blank. We have front beds full of wood chips and a square of lawn in the back that has nothing to complement it. We moved in the middle of the spring and I had hoped we’d at least get some raised beds in for vegetables. But alas, moving is hard and the peak time for planting got away on us. We know have a single zucchini plant that my preschooler grew from a seed and begged us to plant. We have a couple of basil plants growing on our kitchen counter that are intended for a few containers. And my husband did purchase two tomato plants, although we need to get containers big enough to let them grow and thrive. That’s it, that’s all we will manage to do this year.
How To Make Caprese Chicken
- Brown the chicken on both sides
- Top with fresh mozzarella
- Top with sliced tomatoes
- Bake until cooked through
- Sprinkle with fresh basil
It’s driving me crazy. Portland has had the most spectacular weather this year and the growing season started early. And around here, EVERYONE grows vegetables in their yard, so I pass by all these amazing gardens growing tomatoes, peppers, squash, lettuce, peas and berries. I go quite green with envy. I feel like I am missing out and my hands itch to turn the earth and put in some seedlings. I don’t enjoy gardening for the most part but I do love growing veggies. There’s a wonderful sense of accomplishment in growing your own food.
Ah well. We’ve got the basil, we’ve got the tomatoes. We can still make Caprese salad, right? And then we can make this easy and fresh caprese chicken. It’s so good, I plan to make it all summer long. And you will too, once you taste it!
Easy Caprese Chicken
- 2 tablespoon avocado oil
- 5 boneless skinless chicken thighs
- Salt and pepper
- 6 ounces fresh mozzarella sliced into 5 or 6 slices
- 1 medium tomato sliced into 5 or 6 slices (as many as you have thighs)
- ¼ cup fresh basil chopped
- Preheat oven to 375F.
- In a large skillet, heat the oil until over medium heat until shimmering. Sprinkle chicken thighs with salt and pepper and add in a single layer to pan. Sear on the first side until golden brown, about 2 to 3 minutes, then sear on the second side another 2 to 3 minutes.
- Arrange chicken in a single layer in a medium casserole dish or glass baking pan. Top each chicken thigh with a slice of fresh mozzarella, then top each with a slice of tomato.
- Bake 25 to 28 minutes, until cheese is melted and bubbling and chicken is cooked through. Turn on broiler for 2 or 3 minutes to brown the top of the cheese.
- Remove from oven and sprinkle with fresh basil.
I love all your recipes I made this today for myself and my partner, he’s a very fussy water and this was a hit. Such a tasty dish and so easy and quick to put together, it’s a recipe that’s definitely a keeper ???? thanks so much Carolyn ????
So glad to hear it!
This was SO TASTY!! it will be my often go to. It was so easy to make. You and your recipes have made a big difference in my life, from being down about having to eat low carb (diagnosed with type 2 diabetes) to being elated to find out I can eat with flavor and satisfaction! My
blood glucose is stable now, and I have dropped 2 sizes and will get to my goal thanks you and others in my life!❤❤❤❤❤❤❤
So glad you liked it!
My apologies, Carolyn, I found the nutritional information! Sorry to bother you!
Not your fault. There was an error in my recipe plug in and they were all gone for a bit… but they’re back!
Lani Kroemer says
Carolyn, where can I find the nutritional information, that is the macros for this recipe?
Abeer Rizvi says
Omg! That shot with the cheese pull has left me drooling!
Allyson Zea says
Wow this chicken looks so fresh! YUM!
Love the healthier twist on a classic! I’m craving this now!
YUM!! What a fabulous idea!
OMG this was so good!! The basil at the end really sets the dish off. Thank you for this recipe, it’s going into the rotation.
My husband and I don’t like tomato but I want to make this dinner. What other vegetables would be good on top of this caprese chicken?
Wow! This is a keeper! I loved it! My add-ons…pinch of garlic powder to the chicken and a sprinkle of balsamic vinegar just before i put into oven. I made mine in an oven proof pan for easy clean up!
Sounds like you had some great additions!
Hi , I have the same problem and can’t find Swerve . But can get xylitol, powdered stevia and truvia. My problem is I never know how much do use. Is there a rough guide or a sugar to one of these sweetener comparison? Thanks Sonia
Hi Carolyn ! I’m a big fan of your work and I love to test some of your recipes in my home. I’m a type 1 diabetic and your wonderful ideas make my life so happy ! 🙂
However, I’ve been having a little problem : I’m from Brazil, and here I can’t find the swerve sweetener or any other erythritol to do some recipes. Are there another type that can do the same effect ?
Thanks for all !
Tell me what you can find and maybe I can help guide you from that. Can you get xylitol? Truvia?
Yes, I can get xylitol and stevia powder. Here there’s one brand that the composition is taumatina and stevia, too.
I have no idea what taumantina is. But if you tell me what recipes you want to make, I can guide you on the xylitol and stevia.
Thanks so much Carolyn ! I’d like to know :
Wich could be the best to make a syrup/sauce, like your caramel sauce ?
And to make a cake/pie filling ? A coverage ? A jelly ? And to make recipes wich the sweetener need to be used granulated outside the food ?
Sorry for this many questions and hope you can help me. Have a nice day
For caramel sauce, xylitol would be best. For the cake or pie filling, you could do xylitol or stevia or a mix of both (I would probably do a mix). By coverage, do you mean chocolate? I’d powder the xylitol as finely as I could and then do a mix of it and stevia. Jelly or jam, you could use either. By “granulated outside the food”, I assume you mean sprinkling or rolling…neither of these will work very well, the xylitol will melt into your food as it bakes. Might be best to roll or sprinkle after baking.