Description
Enjoy a delightful meal with Caprese Chicken Potatoes, featuring juicy chicken breasts stuffed into fluffy baked russet potatoes, topped with sautéed cherry tomatoes, fresh mozzarella, and aromatic basil. This dish offers a perfect blend of flavors and textures, making it ideal for any occasion.
Ingredients
Scale
- 4 medium-sized chicken breasts
- 4 large russet potatoes
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a sharp knife, pierce each potato several times.
- Rub each potato with a tablespoon of olive oil and sprinkle generously with salt.
- Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45-60 minutes, or until they are fork-tender.
- In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, pepper, oregano, thyme, and red pepper flakes (if using). Whisk until well combined.
- Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Let them marinate for at least 15-20 minutes.
- Heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for a few minutes.
- In the same skillet, reduce the heat to medium and add the halved cherry tomatoes. Sauté for about 3-4 minutes until they start to soften.
- Add the fresh mozzarella balls to the skillet with the tomatoes. Stir gently and allow the mozzarella to melt slightly, about 2-3 minutes.
- Add the chopped fresh basil leaves and stir to combine.
- Slice each baked potato down the middle to create a pocket.
- Fluff the insides of the potatoes with a fork.
- Place a chicken breast into each potato.
- Top each chicken-stuffed potato with the sautéed cherry tomatoes and melted mozzarella mixture.
- Drizzle a little more balsamic vinegar over the top of each potato.
- Serve the Caprese Chicken Potatoes warm, garnished with additional fresh basil leaves if desired.
Notes
- For added flavor, consider marinating the chicken for longer in the refrigerator.
- Feel free to adjust the amount of red pepper flakes based on your heat preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes