Chicken Capri – Incredibly Easy and Flavorful!

This Chicken Capri recipe originally came from an ad in a magazine. I’ve lost the original recipe, since first making it but I’ve made it so many times over the years, no recipe is required!

It is an incredibly easy meal for any night of the week. Serve it with pasta or without. The chicken comes out tender and juicy and the sauce is incredibly cheesy.

If you are looking for an easy weeknight meal, this is it. The whole family love this one two. Even the kiddos.

What you need

• chicken breasts – boneless, skinless. If you have large breasts, pound them out or slice them in two, so that they are single serving size.
• garlic powder- or use granulated garlic.
• olive oil – for sautéing
• ricotta cheese – use part skim ricotta to save on calories and fat.
• oregano – dried or fresh, chopped oregano will both work. If using fresh, double the amount you use. You can also substitute dried Italian seasoning, if you prefer.
• salt – use sea salt or kosher salt for best flavor.
• black pepper – always use fresh ground pepper.
• tomatoes – use chopped stewed tomatoes or crushed or diced tomatoes.
• mozzarella cheese – sliced. Can substitute provolone.
• basil, oregano or parsley, fresh, for garnish.
• parmesan cheese – freshly grated for garnish.

With about 10 minutes prep and another 20-30 minutes to finish in the oven, dinner can be on the table!

How to make Chicken Capri

1. Heat oil. Brown chicken in an oven proof, large skillet, like cast iron over medium-high heat. Once browned one first side, flip and brown second side.
2. Blend ricotta cheese with oregano, salt and pepper.
3. Once the chicken is browned on both sides, top the chicken with a mixture of ricotta, oregano, salt and pepper.
4. Then top that with the canned stewed tomatoes.
5. Add a slice of mozzarella cheese on top of each breast.

Bake them for 20 to 30 minutes, until internal temperature reaches 165°F (use meat thermometer to check) and mozzarella is golden brown on the top.

Serve with a sprinkle of parmesan cheese and fresh, chopped oregano, basil or parsley, for garnish. (for fresh basil leaves, always tear the basil by hand. Do not chop.)

Why should you make this chicken capri?

• incredibly easy.
• one pan meal so easy cleanup.
• incredibly cheesy.
• super healthy. Low in fat and calories, if you use part skim or skim cheeses.
• the kids will devour it so there will be no argument about eating dinner the night you serve this.
• you can brown chicken on the grill or in an oven proof skillet. If using the grill, place the chicken in aa large oven proof large baking dish, after browning.

Variations of this recipe

• Bump of the vegetable content of this recipe to make it even healthier. Add sliced carrots, red pepper strips, onion, broccoli florets, asparagus pieces, or anything else you like. Briefly sauté any vegetable to start the cooking process.
• Add fresh or dried basil and parsley. (or a dried Italian seasoning blend)
• Substitute chopped fresh tomatoes for the canned tomatoes. Use about two cup tomatoes, fresh, chopped. Great types of tomatoes are San Marzano, cherry tomatoes, cocktail tomatoes and the like.
• Make chicken caprese which is basically the same dish but use a basil pesto to top the chicken and top with sliced, fresh tomatoes, fresh mozzarella cheese and a splash of balsamic glaze.
• Add crushed red pepper for an added kick.

How to serve this chicken

Serve chicken with pasta, or your favorite alternative. Spoon sauce mixture over pasta and toss well. Serve this easy chicken dinner with;

• your favorite pasta, cooked to package specifications.
• use gluten free pasta, if you need to eliminate gluten.
• garlic bread
• your favorite steamed or roasted vegetables
• use zucchini noodles (zoodles), roasted spaghetti squash or your favorite vegetable alternative to pasta
• with a side salad with drizzle Italian or balsamic vinegar dressing.

How to store leftovers

Store leftovers in oven safe or microwave safe container, sealed well. Use leftovers within 3-4 days.

Do not freeze leftovers. The ricotta cheese will break and become too watery.

How to reheat leftovers

Reheat leftovers in an oven safe dish, well covered, for about 20 minutes. Until hot.

Alternately leftovers can be microwaved a couple minutes, until hot.

See how the sauce turns out so cheesy?? Yum! I want to eat it again, just looking at it but I must wipe it from my memory banks for a while! I should make this Pasta with Chorizo Sausage and fried Basil! Much easier on my digestive system!

Other 30 minute meals

• Instant pot frozen chicken breast
• chicken tacos
• air fryer chicken thighs
• chicken fried venison

Tools I use

• cast iron frying pans 12″
• pigtail flipper
• extra large bamboo cutting board
• chef’s knife

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Originally published July 28, 2017. Updated November 9, 2021.