Air Fryer Caprese Chicken
This Air Fryer Caprese Chicken is one of my favorite easy dinners to make for my family. It takes less than 30 minutes and barely any prep, which makes it perfect for busy nights. The chicken turns out crispy on the outside and juicy inside, all without using any oil. With just a few ingredients, you get melty mozzarella, fresh tomatoes, and a rich balsamic glaze that ties it all together perfectly.
Making Caprese Chicken in the air fryer is such a win, kind of like when I do my air fryer chicken parmesan. It’s quick, it’s crispy, and it’s always juicy inside, which is honestly all I want on a busy night. You don’t need much to make it taste amazing either. The combo of melted cheese, fresh tomato, and a little basil on top is just so good. And the smell while it’s cooking? Let’s just say it gets everyone to the table without me having to ask twice.
Table of contents
Now that you’ve got this easy recipe, there’s really no need to head out to a fancy Italian place for dinner. If I’ve got people coming over, I just grab a few extra tomatoes and a block of mozzarella and knock out a big batch. You can easily make enough for 12 or 16 chicken breasts without making it complicated. It’s also a great one to pack up and take with you. I’ve brought it to park picnics and even BBQs.
Why you will love this recipe
- No need to eat out: I can make this delicious Caprese Chicken right at home with just a few simple ingredients like Italian seasonings, balsamic vinegar and fresh basil.
- Easy to make for a group: Whether I’m cooking for two or twelve, it’s no trouble to double or even triple the recipe. I’ve made a big batch before for family gatherings, and it always turns out great.
- Less cleanup, more flavor: I only need my air fryer for this one, so cleanup is quick and easy. The chicken comes out crispy outside and juicy inside every time, with melted cheese and tomato on top.
- Perfect for meals on the go: This is not just a sit-down dinner. I’ve packed it up for BBQs, park days, and picnics, and it holds up really well. The flavors stay fresh, and it’s easy to serve.
What you will need
- Chicken breasts: I use boneless, skinless chicken breasts, always fresh and organic when I can find them.
- Mozzarella cheese: I like using fresh deli-style mozzarella slices because they melt so nicely over the chicken.
- Tomato: I go for one large, ripe beefy tomato and slice it thick so it doesn’t get soggy.
- Italian seasoning: I use my own homemade Italian seasoning blend for the best flavor.
- Garlic powder: I usually love fresh garlic, but for this recipe garlic powder works just fine.
- Dried basil: I sprinkle in dried basil for that concentrated flavor, then save the fresh stuff for garnish.
- Salt and pepper: The classic simple seasonings.
- Fresh basil: I chop it right before serving for a fresh and fragrant finish.
- Balsamic vinegar: I pick a good-quality vinegar since it really makes a difference in taste.
- Balsamic reduction: I make my own right before serving and drizzle it on top for a rich final touch.
How to make
1. Prep the meat: I cut the chicken breasts into cutlets if they’re too thick, then pat them dry with a paper towel.
2. Season the chicken: I sprinkle the cutlets with Italian seasoning, dried basil, garlic powder, salt, and pepper on both sides. Then I preheat the air fryer to 380 degrees Fahrenheit while the flavors soak in.
3. Add to the basket and cook: I place the chicken cutlets in the air fryer basket, making sure they don’t overlap or touch so they cook evenly. I cook the cutlets for 5 minutes, flip them, and cook for another 5 minutes until they reach 165°F inside.
4. Finish and serve: Then I top each one with a slice of mozzarella and a tomato slice, and cook for 2 to 3 more minutes until the cheese melts. Once the chicken is done, I let it rest for about 5 minutes. Then I top it with fresh basil and drizzle on some balsamic vinegar and a spoonful of balsamic reduction right before serving.
Expert tip
Making balsamic reduction is key
The thing I love about making balsamic reduction is how simple it is, just one ingredient and a little patience. All I need is a cup of good balsamic vinegar and a small saucepan, then I let it simmer for about 15 minutes until it thickens. I’ve learned not to rush it, even when I’m in a hurry. One time, a friend tried to speed it up for a dinner party by turning the heat too high, and it totally backfired. Some things just take the time they need, and this is one of them.
More tips to consider:
- I make sure not to crowd the chicken in the air fryer. It needs space so the hot air can circulate and cook everything evenly.
- If the chicken breasts are uneven, I give them a quick pound with a mallet so they cook at the same rate.
- I usually take the chicken out when it hits 155°F since it keeps cooking as it rests and ends up perfectly juicy.
- I always flip the chicken halfway through to make sure both sides cook evenly.
- I skip the oil spray for the air fryer basket. A lot of manufacturers actually recommend not using it.
- I never skip the balsamic reduction. It adds so much flavor and really brings the whole dish together.
Recipe variations and add-ins:
- Hasselback style: I cut the cheese and tomatoes into thin sticks, then slice the chicken diagonally to tuck them in. I don’t flip them in the air fryer, and they’re usually done in about 8 to 9 minutes.
- Ranch style: Sometimes I switch out the Italian seasoning and use about 1 tablespoon of my homemade ranch seasoning for a different twist.
- Spicy chicken: For a kick, I add ¼ teaspoon of cayenne pepper and a few slices of fresh jalapeño. It’s great for anyone who likes a little heat.
- Different cheese: I’ve tried this with feta, Swiss, provolone, and even shredded parmesan. About 1 to 2 slices or a small handful works best, depending on the cheese.
- More veggies: I love adding in extra toppings like sliced olives, thin strips of bell pepper, or a few red onion slivers. I usually toss in about ¼ cup total for added flavor and color.
Serving suggestions
I’ve made this air fryer Caprese chicken for everything from busy weeknights to birthday dinners, and it always gets eaten up fast. One time I served it with a big bowl of pasta in Alfredo sauce and roasted sweet potatoes at a family cookout, and there wasn’t a single piece left. The kids had theirs with ranch dressing and the adults were all about the balsamic glaze and a glass of cold Pinot Grigio.
For holidays like Easter or even the Fourth of July, I’ve paired it with tomato bruschetta and a light tomato avocado salad to keep things fresh. And if I’m making dessert, I go all in with strawberry tiramisu. Everyone ends the meal full and happy, which is all I really want.
How to store leftovers
- Refrigerate: I store any leftovers in an airtight container and keep them in the fridge for up to four days.
- Freezing: If I have extra, I pop the chicken into a freezer-safe container or bag and freeze it for a few months.
- Defrost: I take it out the night before and let it thaw in the fridge so it’s ready to go.
- Reheating: To warm it up, I reheat the chicken in the air fryer at 380°F for about two minutes until it’s hot again.
Frequently asked questions
Yes, I always flip the chicken halfway through cooking to make sure it cooks evenly on both sides. When I’m making something smaller like nuggets, I usually give the basket a shake or two to move things around. But for whole pieces like in this recipe, I set the timer for half the total time first, five minutes here, then flip and finish cooking.
One of the biggest mistakes I’ve seen with air fryer recipes is overcooking, especially when using boneless chicken breasts. I always start by pounding the chicken to an even thickness so it cooks evenly. When I flip them at the five-minute mark, I check the temperature. If it’s already over 140°F, I know I only need a couple more minutes before topping them with cheese and tomato. I usually take them out at 155°F and let them rest, since they’ll reach 165°F as they sit.
I never spray oil directly on the air fryer basket because it’s already non-stick and doesn’t need it. That’s one of the reasons I love using the air fryer, it cooks without extra oil and still gives great results. If food starts sticking, it usually means the basket is wearing out and it might be time to replace it. If I do want to add a bit of oil, I just toss it with the food before cooking.
Popular air fryer recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Air Fryer Caprese Chicken
Ingredients
- 4 chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices fresh mozzarella cheese
- 4 slices fresh tomato large and thick
- Garnish:
- Chopped fresh basil
- Balsamic vinegar
- Balsamic reduction
Instructions
- Pat dry chicken breasts with a paper towel.
- Sprinkle them with the Italian seasoning, dried basil, garlic powder, salt, and pepper.
- Preheat the Air Fryer to 380 degrees F.
- Place the chicken in the air fryer basket, make sure they don't overlap and don't touch.
- Cook for 5 minutes, flip, and cook for another 5 minutes, or until the chicken reaches the internal temperature of 165 F.
- Top each chicken breast with a slice of mozzarella cheese and a tomato slice. Cook for 2-3 minutes or until the cheese has melted.
- Once cooked, let the chicken rest for 5 minutes. Serve topped with fresh basil and a drizzle of balsamic vinegar and balsamic reduction.
Video
Notes
Making balsamic reduction is key
The thing I love about making balsamic reduction is how simple it is, just one ingredient and a little patience. All I need is a cup of good balsamic vinegar and a small saucepan, then I let it simmer for about 15 minutes until it thickens. I’ve learned not to rush it, even when I’m in a hurry. One time, a friend tried to speed it up for a dinner party by turning the heat too high, and it totally backfired. Some things just take the time they need, and this is one of them.More tips to consider:
- I make sure not to crowd the chicken in the air fryer. It needs space so the hot air can circulate and cook everything evenly.
- If the chicken breasts are uneven, I give them a quick pound with a mallet so they cook at the same rate.
- I usually take the chicken out when it hits 155°F since it keeps cooking as it rests and ends up perfectly juicy.
- I always flip the chicken halfway through to make sure both sides cook evenly.
- I skip the oil spray for the air fryer basket. A lot of manufacturers actually recommend not using it.
- I never skip the balsamic reduction. It adds so much flavor and really brings the whole dish together.