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.
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.
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.
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.
Caprese Hasselback Chicken
- 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
- 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.
- 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.
Did you make this recipe?
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