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Keto Chicken Caprese Bake - A Fresh, Low-Carb Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 2 cloves garlic, minced
  • 8 ounces fresh mozzarella, sliced into 8 rounds
  • 2 medium tomatoes, sliced into 8 rounds (Roma or on-the-vine work best)
  • 1/4 cup fresh basil leaves, torn or left whole
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar-free balsamic glaze or reduction (optional but recommended)
  • 1 tablespoon butter (optional, for extra richness)

Method
 

  1. Preheat and prep the dish. Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Season the chicken. Pat the chicken breasts dry. Rub both sides with olive oil, then season with salt, pepper, Italian seasoning, and minced garlic. Place them in the baking dish with a little space in between.
  3. Par-bake for tenderness. Bake the chicken for 12–15 minutes, just until the centers start to turn opaque. This jump-starts cooking so the cheese and tomatoes don’t overcook later.
  4. Add Caprese toppings. Remove the dish from the oven. Layer 2 tomato slices and 2 mozzarella slices on each breast. Drizzle with balsamic vinegar. Dot with small pieces of butter if using.
  5. Finish baking. Return to the oven and bake for another 10–12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
  6. Broil for color (optional). For golden edges and light char on the cheese, broil for 1–2 minutes. Keep a close eye on it so it doesn’t burn.
  7. Garnish and glaze. Let the chicken rest for 5 minutes. Scatter fresh basil over the top and drizzle with sugar-free balsamic glaze for a glossy finish and extra flavor.
  8. Serve. Spoon any pan juices over the chicken. Pair with roasted asparagus, zucchini ribbons, or a simple arugula salad.