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Baked Caprese Chicken Cutlets with Balsamic Glaze

Close-up of crispy caprese chicken cutlets topped with melted mozzarella, cherry tomatoes, basil, and balsamic glaze.
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Make this simple Italian chicken dinner featuring tender chicken cutlets topped with fresh tomato, mozzarella, and basil, finished with a sweet balsamic glaze. This is a quick weeknight chicken meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 cup cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup balsamic glaze (store-bought or homemade)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/2-inch thickness to create cutlets. Season both sides of the cutlets with salt, pepper, and garlic powder.
  3. Set up a standard breading station: place flour on one plate, the beaten egg on a second plate, and panko breadcrumbs on a third plate.
  4. Dredge each cutlet first in the flour, shaking off excess. Dip it into the egg, allowing excess to drip off. Finally, press the cutlet firmly into the panko breadcrumbs to coat both sides evenly.
  5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded cutlets for 2 to 3 minutes per side until the breading is golden brown. You are not cooking them through, just browning the crust.
  6. Transfer the skillet (or arrange the cutlets on the prepared baking sheet if your skillet is not oven-safe) to the preheated oven. Bake for 10 to 12 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  7. Remove the chicken from the oven. Top each cutlet immediately with the halved tomatoes and the mozzarella pieces. Return the chicken to the oven for 2 to 3 minutes, just until the mozzarella is melted and slightly bubbly.
  8. Remove the chicken from the oven. Sprinkle the fresh chopped basil over the melted cheese. Drizzle the balsamic glaze over the top of each piece before serving.

Notes

  • For a healthier option, you can skip the breading and pan-searing step. Simply bake the seasoned, pounded chicken for 15 minutes, then add the toppings and bake for another 5-7 minutes until cooked through.
  • To make homemade balsamic glaze, simmer 1/2 cup of balsamic vinegar in a small saucepan over medium heat until it reduces by half and coats the back of a spoon, about 8 to 10 minutes.
  • This chicken pairs well with roasted asparagus or a simple side of pasta tossed with olive oil.

Nutrition

Find it online: https://cookingzenith.com/caprese-chicken-cutlets-recipe/