Baked Chicken Caprese (Gluten free Option)

This Baked Chicken Caprese is an easy, one-pan dinner recipe! It comes together in less than 30 minutes! I usually don’t have more than 30-minutes to make dinner, plus I aboslutely hate doing a million dishes after dinner. If you’re like me, this is the ideal weeknight dinner recipe! This skillet is packed with crispy chicken cutlets, fresh tomatoes, melted mozzarella cheese, fresh basil and rich tomato sauce. Plus if you’re gluten free like me, I just use gluten free breadcrumbs to make gluten free chicken cutlets and this is an easy gluten free recipe.

We cook easy chicken dinner recipes at least once a week in our house! From my gluten free chicken and eggplant parmesan to this lazy chicken parm quinoa casserole theres no shortage of good dinners here!

why you’ll love this gluten free recipe

• This Baked Chicken Caprese recipe makes for the perfect comfort food dinner, and also makes for a great dish to serve with a side of pasta!
• The best part about this recipe is that it these gluten free chicken cutlets are a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
• This Baked Chicken Caprese recipe is allergy friendly. I used gluten free breadcrumbs to make these gluten free chicken cutlets. You can use dairy free cheese to make this an easy dairy free recipe!
• It’s an easy freezer friendly meal, which means it is a great option for a meal prep lunches or dinners! I love to have it ready to go when I need to just pull a dinner out of the freezer and heat it up quick and pop it ontop of pasta or a salad.

ingredients & substitutions

Chicken Cutlets: I like to use soneless, skinless chicken breasts. You can buy the thin cut ones or pound them thin yourself! I used gluten free crushed crackers here but you can also use gluten free breadcrumbs. If you are not gluten free you can use regular breadcrumbs for this Baked Chicken Caprese.

Mozzarella Cheese: I love mozzarella because of its gooey melted texture! I love provolone. Provolone cheese can be used here too. Ricotta cheese is also a great option if you prefer a softer cheese layer. Basically use any cheese you have laying around! For a dairy free recipe, I use dairy free cheese. For a low fat recipe, I use fat free cheese.

Tomato Sauce: You can choose from any jarred tomato sauce from traditional marinara to tomato basil, to spicy to even a truffle tomato sauce! You can also use fresh crushed tomatoes from your garden and cook them down with some italian seasoning.

Tomatoes: Pick a tomato that is thick, juicy, and plump. Tomatoes that are watery or mushy, won’t provide the best texture or flavor.

directions

Step 1

Make the chicken cutlets by dipping each chicken breast in egg then covering with breadcrumbs or crushed crackers.

Step 2

Add olive oil to a pan. Heat on medium heat. Add chicken cutlets to the frying pan. Fry for 4-6 minutes on each side or until chicken is fully cooked through.

Step 3

Top each chicken breast with tomato sauce and cheese.

Step 4

Add the Baked Chicken Caprese to oven at 350 for 3-5 minutes or until the cheese is melted. Remove from oven and top with tomatoes and basil.

expert tips & tricks

For consistent cooking of the chicken cutlets, ensure your chicken cutlets are all the same thickness. A mallet can be helpful for this! I like to pound out some of them for consistent thickness.

To ensure this is a one pan meal, I like to add my breadrcrumbs or crushed crackers to a ziplock bag for a shake and bake type of breading. That way, I can throw away the bag when I am done and one less dish to do!

Be careful! Cooking too many cutlets or gluten free chicken cutlets at once will lower the oil temperature and result in soggy chicken. Trust me, I’ve encountered this before. I like to cook in batches if needed.

Ensuring your chicken is cooked through is CRUCIAL for food safety. I always insert the thermometer into the thickest part of the chicken to check if it is done. The internal temperature should reach 165°F (74°C). Inside, the chicken should be opaque and white throughout, with absolutely no pink areas. When pierced, I always look for the juices to run clear.

serving, storing and meal prepping

I serve this baked chicken caprese hot with a side of pasta, a salad, or gluten free garlic bread.

For baked chicken caprese leftovers, I let them cool completely before storing in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled Chicken Mozzarella Tomato in freezer-safe bags, pressing out excess air.

I reheat leftovers of the baked chicken caprese in a 350°F oven until heated through. For meal prep, I divide cooked gluten free chicken cutlets into individual portions and store in airtight containers. This way, I can quickly reheat a single serving for a convenient meal.

Looking for more allergy friendly easy recipe?

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