Description
This Low Carb Caprese Chicken Bake is a flavorful, easy-to-make dinner featuring juicy baked chicken breasts topped with melted mozzarella, roasted tomatoes, and onions, finished with a tangy balsamic reduction and fresh basil. It’s a perfect keto-friendly meal that combines the beloved Caprese flavors into a comforting one-pan dish.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 4 tbsp olive oil, divided
- 2 ½ tbsp sea salt, divided
- ¾ tsp dried oregano
Vegetables
- 3 cups tomatoes on the vine or cherry tomatoes
- 1 small red onion, thinly sliced
Toppings and Garnish
- 8 oz mozzarella ball, sliced into 8 slices
- 10 fresh basil leaves, chopped for garnish
- ½ cup balsamic vinegar (for reduction)
Instructions
- Preheat Oven and Pan: Preheat your oven to 425°F (220°C). Place a cast iron pan inside the oven to preheat as well. If you don’t have a cast iron pan, a baking dish will work just fine.
- Season Chicken: Drizzle 1 tablespoon of olive oil onto the chicken breasts. Sprinkle with 1 teaspoon of sea salt and the dried oregano. Add the minced garlic and rub all the seasonings thoroughly over each chicken breast. Set aside to marinate briefly.
- Prepare Vegetables and Arrange Chicken: Carefully remove the hot pan from the oven. Add the remaining 3 tablespoons of olive oil to the pan along with the tomatoes and sliced red onions. Season these with 1 ½ teaspoons of sea salt and stir to combine. Arrange the seasoned chicken breasts on top of the tomato and onion mixture.
- First Bake: Place the pan in the oven and bake for 15 minutes. This allows the chicken to start cooking and the vegetables to roast.
- Add Mozzarella and Continue Baking: Remove the pan from the oven and place the mozzarella slices evenly over each chicken breast. Return to the oven and bake for an additional 5 to 7 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).
- Prepare Balsamic Reduction: While the chicken is baking, pour the balsamic vinegar into a small nonstick pot and simmer over medium-low heat until the vinegar reduces by half and thickens into a syrupy consistency. This should take several minutes. Alternatively, you can use pre-made balsamic glaze.
- Finish and Serve: Remove the skillet from the oven. Drizzle the balsamic reduction over the chicken and vegetables. Garnish with chopped fresh basil leaves. Serve the dish hot for best flavor and enjoyment.
Notes
- If you don’t have a cast iron pan, use any oven-safe baking dish.
- Use cherry tomatoes if tomatoes on the vine are not available.
- Check chicken internal temperature to ensure it reaches 165°F (74°C) for safety.
- The balsamic reduction can be omitted or replaced with store-bought balsamic glaze for convenience.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently.
- This dish pairs well with a simple green salad or steamed vegetables for a complete low-carb meal.
