Baked Caprese Chicken

Why This Is Strictly Keto

This is nothing but whole foods: boneless chicken breasts, fresh mozzarella, ripe tomatoes, garlic, basil and olive oil. The only carbs come from the tomatoes and a small splash of balsamic vinegar, so a serving lands around 4 grams of net carbs. There is no breading, no flour dredge and no sugary bottled glaze — just a quick reduction of balsamic if you want it, or none at all.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 4 oz fresh mozzarella, sliced
• 2 medium ripe tomatoes, diced (or 1 1/2 cups halved cherry tomatoes)
• 1/3 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar (optional, for drizzling)

Instructions

1. Heat the oven: Preheat to 400°F (200°C). Lightly oil a baking dish.

2. Season the chicken: Pat the breasts dry. Rub with olive oil, minced garlic, oregano, salt and pepper. Arrange in the baking dish in a single layer.

3. Bake: Bake 15–18 minutes, until the chicken is nearly cooked through (150°F internal).

4. Add the toppings: Lay mozzarella slices over each breast, then scatter the diced tomatoes on top. Return to the oven for 6–8 minutes, until the cheese melts and the chicken reaches 165°F.

5. Finish: Scatter torn basil over the chicken. If using, simmer the balsamic vinegar in a small pan for 2–3 minutes until slightly syrupy and drizzle over the top. Serve hot.

Nutritional Info (per serving, approximate)

Tips

• Slice thick breasts in half horizontally so they cook evenly and quickly.
• Fresh mozzarella gives the best melt; drain it well first so the dish doesn’t turn watery.
• Roasting the tomatoes separately for 10 minutes first concentrates their flavor if they’re out of season.