Caprese Grilled Chicken with Herb Roasted Potatoes

Caprese Grilled Chicken with Herb Roasted Potatoes is a healthy chicken recipe with tons of flavor. It's quick, delicious, and easy to make!

Love this recipe? Try this Buttermilk Mango Cilantro Chicken with Coconut Rice and this Better than Takeout Butter Chicken!

Caprese Grilled Chicken with Herb Roasted Potatoes

What is it about tomato, fresh mozzarella, and fresh basil that just makes everything taste amazing? Whoever invented the caprese salad is a genius!

I added fresh mozzarella, thinly sliced tomatoes, and a chopped fresh basil on top of a piece of chicken breast! Then I topped it with a little balsamic reduction (just a fancy word for a glaze), and the combination was incredible! Caprese Grilled Chicken with Herb Roasted Potatoes is definitely a dish you don't want to miss!

don't forget about the herb roasted potatoes!

Let's not forget about the potatoes! They're so simple to make. They only require a few ingredients - salt and pepper, herbs de provence, tomatoes, and olive oil!

Like the chicken, I sautéed this on top of the stove and then finished the potatoes in the oven. It's super simple, super flavorful, and so fun to enjoy after it's all done. These herb roasted potatoes with the caprese grilled chicken - a match made in heaven!

let's cook! How do you make Caprese Grilled Chicken with Herb Roasted Potatoes?

Let's cook these Caprese Grilled Chicken with Herb Roasted Potatoes! So, I start by preheating the oven to 350 degrees. Meanwhile, season the chicken with smoked paprika, Italian seasoning, and salt and pepper. Sprinkle a little olive oil in the grill pan and heat the pan over medium high heat. Add the chicken to the pan and sear on both sides for about 4-5 minutes on each side.

Squeeze juice from one lemon on top and then add chicken broth and bake in the oven for 15 minutes.

Halve the creamer potatoes and add Herbs de Provence and salt and pepper. Add a little olive oil to a fry pan over medium heat. Saute the potatoes, cut side down (this makes them extra crispy), for about 5-7 minutes and then add in the grape tomatoes. Add to the oven and cook for 15 minutes, until fork tender, but not mushy. Don't worry, these Caprese Grilled Chicken with Herb Roasted Potatoes are almost finished!

For the balsamic glaze, it's super simple. What I did was I added balsamic vinegar to a small sauce pan and added in brown sugar. Give that a quick stir and let it sit for about 10-15 minutes, until it becomes kind of like a syrup.

Remove the chicken from the oven after 15 minutes and then add sliced mozzarella on top, about 3-4 thin slices. Add back into the oven for about 5 minutes to melt the cheese. Then add the tomatoes and chopped basil on top! Drizzle a little balsamic glaze on top... now, you're done! Time to eat!

Make a plate with the Caprese Grilled Chicken and Herb Roasted Potatoes and it's a match made in heaven!

Also, you've got try this Chicken Cacciatore and this Paleo Friendly Chicken Piccata Recipe!

More Recipes You'll Love!

• Chicken Caprese Sandwich
• Crispy Smashed Potatoes with Whipped Herb Ricotta
• Orange Sesame Chicken
• Cajun Chicken and Rice
• Rosemary Chicken with Parmesan Orzo
• Cashew Chicken
• Tailgate Chicken

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Caprese Grilled Chicken with Herb Roasted Potatoes

By: Britney

Serving: 4 servings

Prep Time: 15 mins

Cook Time: 40 mins

Calories: 420kcal

Ingredients

• ▢ 3-4 boneless skinless chicken breasts
• ▢ 2 tsps smoked paprika
• ▢ 2 tsp Italian seasoning
• ▢ 1 lemon
• ▢ 2-3 Roma tomatoes, sliced
• ▢ ¼ cup chicken broth
• ▢ Salt and Pepper, to taste
• ▢ Olive oil
• ▢ Fresh basil
• ▢ 1 lb Fresh Mozzarella

Balsamic Glaze

• ▢ 1 cup balsamic vinegar
• ▢ ¼ cup brown sugar

Herb Roasted Potatoes

• ▢ 1 lb Creamer Potatoes, halved
• ▢ 1 tbsp Herbs de Provence
• ▢ Salt and Pepper, to taste
• ▢ Olive oil
• ▢ 1 cup grape tomatoes

Directions

• Preheat oven to 350 degrees F.
• Season chicken breasts with smoked paprika, Italian seasoning, and salt and pepper. Drizzle olive oil in the 11-inch Valencia Pro Ceramic Non-Stick Grill Pan and warm over medium heat. Add chicken breasts and brown on both sides, about 5-7 minutes. Squeeze the juice from 1 lemon and ¼ cup chicken broth on top of the chicken and add to the oven for 15 minutes.
• Squeeze the juice from 1 lemon and ¼ cup chicken broth on top of the chicken and add to the oven for 15 minutes.
• While chicken is baking in the oven, add halved creamer potatoes to the 8 inch Chatham Ceramic Non-Stick Frypan cut side down. Toss in Herbs de Provence, salt, pepper, and drizzle with olive oil. Cook on the stove top for 10 minutes, then add grape tomatoes. Roast in the oven for 15 minutes.
• To make balsamic glaze, place balsamic vinegar and brown sugar to a sauce pan and bring to a boil. Then simmer for 10-15 minutes, until glaze begins to thicken/coat the back of a spoon.
• Once chicken is finished, lay 3-4 slices of fresh mozzarella cheese on top of each chicken breast. Add back into the oven for about 5 minutes, until the cheese melts. Then place 3-4 slices of Roma tomatoes on top and garnish with balsamic glaze and basil.

Nutrition

Calories: 420kcal

Course: Dinner, Lunch

Cuisine: American, Italian

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