Amazing Caprese Hasselback Chicken is chicken breasts with thin slits cut on top, brushed with a seasoning mixture, and filled with fresh mozzarella cheese and tomatoes. After being baked, the chicken is garnished with fresh basil and drizzled with a sweet balsamic reduction! It’s like a Caprese salad but with juicy chicken! I also have an Easy Chicken Caprese Sandwich with all of the same classic flavors.

One piece of Caprese Hasselback Chicken on Baking Sheet.

Ingredients & Substitutions

Chicken: I used chicken breasts for this recipe. However, you could also use boneless, skinless chicken thighs if preferred. However, the cooking time may need to be adjusted.

Seasoning Mixture: The olive oil-based seasoning mixture includes Italian seasoning, paprika, salt, and pepper.

Cheese: After testing this recipe with both fresh and block mozzarella cheese, the fresh mozzarella stood out as the best choice. It melted better, resulting in a smooth, silky texture. But, if you only have a block of mozzarella, the recipe is still delicious! So, use what you have on hand.

Tomatoes: Roma tomatoes cook nicely, maintaining their shape without too much liquid. You could also cut up grape or cherry tomatoes to use.

Basil: Add the fresh basil after cooking the chicken. Otherwise, it became burned and crunchy when cooking it. If you don’t have fresh basil, you could also lightly sprinkle dried basil over the cooked chicken before serving.

Balsamic Reduction: The sweet balsamic reduction is drizzled over the top of the cooked hasselback chicken for more flavor.

Steps for Making Caprese Hasselback Chicken By Making Slits in the Chicken, adding Seasoning Glaze, Mozzarella, and Tomatoes.

Can I Make This Ahead of Time?

Sure! There are a couple of ways to get a head start on this recipe. One way is to coat the chicken with olive oil and seasonings a day in advance. Store the chicken in a zipped plastic bag overnight. When ready to bake, add the cheese and tomatoes. Another thing you can prepare is the balsamic reduction. After that has been made, it can be stored in the refrigerator in an airtight container for up to a week. When ready to drizzle the balsamic reduction over the cooked chicken, first, heat it up in a saucepan over low to medium heat for a few minutes.

Pouring a Balsamic Glaze Reduction Over Caprese Hasselback Chicken.

How to Store Caprese Chicken

Hasselback chicken can be stored in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the oven for the best results. Reheating the chicken in the microwave may result in a chewier texture.

One piece of Caprese Hasselback Chicken Cut and Showing Juicy Inside.
Caprese Hasselback Chicken that has finished baking and is garnished with fresh basil.
5 from 7 votes

Caprese Hasselback Chicken

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Caprese Hasselback Chicken is chicken breasts with thin slits cut on top, brushed with a seasoning mixture, and filled with mozzarella cheese and tomatoes.



  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 ounces fresh mozzarella cheese, sliced into ¼-inch slices
  • 1 Roma tomato, cut into slices and then cut in half
  • fresh basil, chopped for garnish

Balsamic Reduction

  • ½ cup (127.5 g) balsamic vinegar
  • 2 tablespoons honey



  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Make 5 to 6 slits in each piece of chicken, spaced about ½-inch apart, being careful not to cut through completely. Place chicken onto the lined baking sheet.
  • In a small bowl combine oil, Italian seasoning, paprika, salt, and pepper. Mix well.
  • Brush the seasoning mixture all over the chicken, including the inside of the slits.
  • To assemble, place 1 slice of cheese and a half slice of tomato into each slit.
  • Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F. While the chicken is cooking, make the balsamic reduction.

Balsamic Reduction

  • In a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil and then reduce heat to medium-low, stirring occasionally until the liquid is reduced by half. The balsamic reduction should be thick enough to coat the back of a spoon.
  • Remove the balsamic vinegar from the heat and stir in the honey. Set aside.
  • Top the cooked chicken with fresh basil and drizzle with the balsamic reduction. Serve.

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Reader Comments

  1. 5 stars
    Absolutely love this recipe. It’s kinda perfect, easy to make, healthy, DELICIOUS, and looks so pretty! I pare it with tiny yellow potatoes that cook at the same temperature for the same amount of time. 400 for 30. Excellent sheet pan dinner!

  2. 5 stars
    This recipe was quick, easy and very flavorful. I wanted to use someone’s suggestion of sun dried tomatoes but my husband vetoed that idea. He loves this recipe.

  3. I replaced the fresh tomatoes with sundried tomatoes and it was so delicious!
    This will be a go to chicken recipe going forward! I usually have all the ingredients on hand too!

    1. It can be cooked on the grill and even in a smoker(will take a bit longer as most smokers do not get as hot) Enjoy…
      What’s Everyone Cooking?

  4. 5 stars
    I tried this recipe this evening. Very tasty, quick prep and easy to follow instructions. Also fits in well with my diet. Thanks for sharing:

    1. I replaced with sundried tomatoes and loved it! What an amazing flavor! Quick and easy prep and fast cook time.

      1. I am making this for dinner! The only thing I’m changing is I am dry brining the chicken with kosher salt and will leave the salt out of the mixture you brush on. The recipe looks amazing!!! This is my favorite recipe site ❤️

  5. Will try this, however, what sides do you serve with it? Can you send this recipe to my email address? TYIA…

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