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Caprese chicken with melted cheese, tomatoes, basil, balsamic reduction, and smashed potatoes on a plate

Caprese Chicken with Smashed Potatoes and Balsamic Reduction

Caprese chicken with smashed potatoes is a comforting dinner featuring tender chicken, melted cheese, fresh basil, tomatoes, and a crisp potato side. It is a flavorful weeknight meal that balances creamy, savory toppings with a browned potato texture.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 553
Ingredients Method Notes

Ingredients
  

Smashed Potatoes
  • 10-12 small red or gold potatoes
  • olive oil, garlic powder, salt, and pepper
Chicken
  • 1 lb. chicken breasts (cut lengthwise into thinner pieces to make a total of 4 pieces)
  • olive oil, salt, and pepper
Toppings
  • 6-ish roasted or sun dried tomatoes
  • 2 oz / 55 g havarti cheese, in small slices
  • fresh basil
  • balsamic reduction (see notes)
Garnish
  • fresh parsley or chives

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C). Place the potatoes in a pot, cover with water, and bring to a boil. Once boiling, cook for 10 minutes, then drain and let the potatoes cool slightly.
  2. Flatten each potato gently by covering it with a clean dish towel and pressing down while keeping the potato intact. Transfer the potatoes to a baking sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper.
Baking
  1. Bake the prepared potatoes for 10-15 minutes until they develop a browned exterior.
Cooking
  1. Heat a small amount of oil in an oven-safe skillet over medium heat. Season the chicken with salt and pepper, then brown both sides without needing to cook it fully through.
  2. Add the roasted or sun dried tomatoes and cheese slices over the chicken. Move the skillet to the oven and bake for 8-10 minutes, until the chicken is cooked through and the cheese has melted.
Serving
  1. Finish the chicken with fresh basil and balsamic reduction. Serve alongside the smashed potatoes.

Notes

The balsamic reduction can be prepared by simmering about a cup of balsamic vinegar over medium heat in a small saucepan. Once the liquid has reduced significantly and coats the back of a spoon, remove it from the heat for a smooth balsamic drizzle.