Low Carb Caprese Chicken Bake

large pot with melted cheese on chicken with roasted tomatoes, basil, and balsamic on top

4.46 from 11 votes

Low Carb Caprese Chicken Bake

This low carb take on Baked Caprese Chicken is the best one-skillet keto recipe. It's an easy dish made from juicy chicken breasts and the fresh Italian flavors of tomato, mozzarella, and basil. It’s a beautiful weeknight dinner that can also be used for meal prep!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Keyword: 30 minute meal, baked, chicken, italian, keto, low carb, low carb dinner

Servings: servings

Calories: 588kcal

Author: Lena Gladstone

Ingredients

3 cups tomatoes on the vine or cherry tomatoes
1 small red onion thinly sliced
4 chicken breast boneless and skinless
4 tbsp olive oil divided
2 ½ tbsp sea salt divided
¾ tsp dried oregano
4 cloves garlic minced
8 oz mozzarella ball sliced into 8 slices
½ cup balsamic vinegar
10 leaves fresh basil chopped for garnish

Instructions

Preheat the oven to 425 F. Add cast iron pan to preheat. (Baking dish would work if you don’t have a cast-iron pan).
Drizzle 1 tablespoon of olive oil over chicken breasts. Season with 1 teaspoon of salt and oregano. Add the minced garlic and rub it all over each chicken breast along with the seasonings. Set aside.
Remove pan from oven, add 3 tablespoons of olive oil, tomatoes, and red onions, season with 1 and 1/2 teaspoon of salt. Stir and arrange the chicken breasts over the tomatoes and onions.
Bake for 15 minutes. Remove from the oven and place the mozzarella over the chicken. Bake for additional 5-7 minutes to melt the cheese and finish cooking the chicken. When finished, the chicken should be 165 F internally.
While the chicken bakes, add balsamic vinegar to a small nonstick pot and cook until it reduces by half and becomes thicker on medium low heat. TIP: You can also skip this step and buy store-bought reduced balsamic vinegar.
Remove the skillet from the oven, drizzle with balsamic reduction, and top with chopped fresh basil leaves. Serve while hot.

Notes

To store: Keep the cooked and cooled leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Place the chicken in an oven-safe dish and cook it in a 325ºF oven for 15-20 minutes or until warmed through. You can also add it to a skillet with a lid and warm over medium-low heat. Don’t forget that this recipe is also great eaten cold!

Nutrition