Caprese Style Chicken Breasts and Mixed Pepper Medley
Elevate your dinner table with this vibrant and flavor-packed Caprese Style Chicken Breasts and Mixed Pepper Medley recipe. Juicy chicken breasts are seared to perfection, then baked and topped with melty fresh mozzarella, sweet cherry tomatoes, and aromatic basil, all finished with a drizzle of tangy balsamic glaze. Alongside, a colorful medley of sautéed red, yellow, and green bell peppers seasoned with garlic and oregano adds a burst of caramelized sweetness. This easy-to-make, one-skillet dish combines the classic Italian-inspired flavors of a Caprese salad with hearty, oven-baked chicken, creating a mouthwatering main course. Perfect for busy weeknights or casual entertaining, this recipe is ready in just 45 minutes and pairs beautifully with crusty bread or a light green salad. Keyword highlights: Caprese chicken recipe, baked chicken dinner, mixed bell pepper medley, Italian-inspired dishes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup cherry tomatoes
- 8 slices fresh mozzarella cheese
- 8 leaves fresh basil leaves
- 2 tablespoons balsamic glaze
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic cloves, minced
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 15 minutes.
Meanwhile, slice the red, yellow, and green bell peppers into thin strips.
Heat 2 tablespoons of olive oil in a separate large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced peppers to the skillet and season with oregano, salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until the peppers are soft and slightly caramelized.
Halve the cherry tomatoes and set them aside.
Once the chicken breasts have baked for 15 minutes, remove the skillet from the oven. Top each chicken breast with 2 slices of fresh mozzarella, 2 basil leaves, and a handful of halved cherry tomatoes.
Return the skillet to the oven and bake for an additional 5-7 minutes, or until the mozzarella has melted and the chicken is fully cooked (internal temperature of 165°F/74°C).
Drizzle the baked chicken breasts with balsamic glaze before serving.
Serve the Caprese-style chicken breasts warm, alongside the roasted mixed pepper medley.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 4333 mg | 188% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 40.7 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1343 mg | 103% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
