This easy cheesy caprese chicken has deliciously rich caprese flavors over perfect juicy and crunchy chicken thighs.

This easy and delicious low carb caprese chicken is full of flavor from melted cheese, roasted tomatoes, fresh basil, and perfectly cooked chicken thighs.

I could eat this chicken every day of the week – it is just so good. And because it goes from fridge to table in less than 30 minutes, it has been on my menu rotation way more than I care to admit.

This easy caprese chicken thigh dinner is one of my favorite recipes – I hope you love it as much as I do!

I get a lot of comments and questions on my post – so I try to answer ahead of time by providing lots of information for my readers.

I realize not everyone will want to take in extra tips and tricks to make these recipes perfect, every time – if you’d like to get straight to the caprese chicken recipe, please scroll to the bottom of the page, where you will find the easy printable recipe.

If you’d like to make this recipe, but prefer to use chicken breasts instead of thighs, follow the following steps to get perfect easy cheesy caprese chicken breasts:

-Brown chicken breasts the same way you would chicken thighs in this recipe.

Chicken breasts take longer to cook than chicken thighs, so remember that in your considerations.

Bake chicken breasts for about 5-8 minutes before adding cheese, basil, and tomatoes – they should be about 145 degrees internally before topping, or you risk over browning the cheese but still having raw chicken in the middle.

I prefer making this caprese chicken as written below, using a pan and a baking sheet to separately cook the chicken thighs – but this dish can easily be made all in one dish.

-Brown chicken thighs well in your pan, and then remove from pan and set aside.

-Pan fry tomato on both sides for about 2 minutes per side.

-Remove tomatoes from pan and add chicken back in.

-Place cheese on top of chicken.

-Add basil.

-Put tomato on top of chicken. You can secure it all with a toothpick if you need.

-Place pan in oven and bake until chicken is 165 degrees internally and cheese is melted and bubbly.

-Serve immediately.

If you’re looking for the absolute best baked chicken thighs, you need to go off the chicken’s temperature – NOT the time listed in this recipe.

Chicken thigh sizes can vary wildly, and differences in oven effectiveness, altitude, humidity in the air – they can all impact your cooking time, making it shorter or longer.

To avoid undercooked or dry chicken, its imperative to cook chicken to 160 degrees in the oven, and let it carryover cook to 165.

Chicken is safe to eat at 165 degrees internal temperature.

Check your chicken thighs regularly as they cook to monitor temperature.

When chicken is cooked to 160-165, it is done in the oven. Do not overcook. Do let chicken rest for 5-10 minutes before cutting or serving to continue carryover cooking and help chicken rest so juices don’t all rush out.

To measure, be sure to insert thermometer in fattest part of meat – without getting too close to bone as it will throw off temperature.

If you’re following a keto diet, this recipe does have some considerations to make sure you’re within your macros.

Balsamic Vinegar on it’s own works fine in a keto diet (it might seem as though it isn’t because of the intense flavor) – it contains under 3g carbs for each tablespoon – which we’re not going to fully use in this recipe.

The only thing to consider is in the recipe below, I am calling for Balsamic Vinegar Glaze – NOT Balsamic Vinegar.

Glaze does NOT fit into a keto diet – there are too many sugars and carbs.

I do love balsamic glaze, but if you’re following keto, just swap it for balsamic vinegar.

If you love this easy chicken thigh caprese recipe, please check out some of my other favorite easy chicken thigh recipes that are all naturally low carb:

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If you loved this easy recipe, you’ll want to check out my other favorites!

Many are low carb, all are easy, quick, and loaded with flavor your family will love.