Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce
- 4 oz (about 1 cup) shredded mozzarella, or 4 slices fresh mozzarella
- 1/4 cup fresh basil leaves, torn
- 1 tbsp balsamic glaze
- 1 (8.5 oz / 240 g) microwave-ready quinoa packet (or microwave pasta option)
- 1 tsp olive oil (optional, for serving)
Do This
- 1. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.
- 2. Microwave chicken covered on HIGH (1000W) for 3 minutes; flip; microwave 2–3 minutes more until 165°F (74°C).
- 3. Rest chicken covered for 2 minutes.
- 4. Spoon 1/2 cup marinara over chicken; top with 4 oz mozzarella.
- 5. Microwave uncovered on HIGH for 60–90 seconds until sauce is hot and cheese is melted and gooey.
- 6. Heat quinoa packet per package (typically 90 seconds), or make microwave pasta.
- 7. Top chicken with basil and 1 tbsp balsamic glaze; plate with quinoa/pasta and serve.
Why You’ll Love This Recipe
- Fast “Italian night” comfort food using mostly pantry and fridge staples.
- Gooey mozzarella + warm marinara tastes like chicken parmesan meets caprese.
- Microwave-friendly and low-fuss, with built-in temperature checks for doneness.
- Easy to pair with microwave quinoa or quick microwave pasta for a complete plate.
Grocery List
- Produce: Fresh basil, (optional) cherry tomatoes or 1 ripe tomato
- Dairy: Mozzarella (shredded or fresh), (optional) Parmesan for serving
- Pantry: Marinara sauce, balsamic glaze, quinoa microwave packet or dry pasta, olive oil, kosher salt, black pepper
- Meat/Protein: Boneless, skinless chicken breasts
Full Ingredients
For the microwave caprese chicken
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup (120 g) marinara sauce
- 4 oz (115 g) mozzarella, shredded (about 1 cup) or 4 slices fresh mozzarella (about 1 oz each)
- 1/4 cup fresh basil leaves, torn (about 10–15 medium leaves)
- 1 tbsp (15 ml) balsamic glaze
For serving (choose one)
- Option A (fastest): 1 microwave-ready quinoa packet (8.5 oz / 240 g), plain or garlic-herb
- Option B (microwave pasta): 4 oz (115 g) dry short pasta (penne, rotini, or shells) + 2 1/2 cups (600 ml) water + 1/2 tsp kosher salt
Optional finishing touches
- 1 tsp (5 ml) olive oil, drizzled over quinoa/pasta
- 2 tbsp (about 10 g) grated Parmesan
- 1/2 cup (75 g) halved cherry tomatoes or 1 ripe tomato, sliced (for a more classic caprese vibe)
- Crushed red pepper flakes, to taste
Step-by-Step Instructions
Step 1: Set up your microwave and dish
Use a microwave-safe dinner plate with a rim or a shallow microwave-safe casserole dish (about 8–9 inches). You’ll also need a microwave-safe cover or another plate to act as a lid.
This recipe’s timing is written for a 1000W microwave. If your microwave is lower wattage (700–900W), expect the chicken to take slightly longer; always use temperature as the final guide.
Step 2: Season the chicken
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
If the breasts are very thick on one end, pound them to an even thickness of about 1/2 inch (1.25 cm) for more even microwave cooking.
Step 3: Microwave the chicken until fully cooked
Place the chicken in a single layer in your microwave-safe dish. Cover (this helps the chicken cook more evenly and stay juicy).
Microwave on HIGH for 3 minutes. Carefully uncover, flip the chicken, cover again, and microwave on HIGH for 2 minutes.
Check the internal temperature at the thickest part with an instant-read thermometer. The chicken must reach 165°F (74°C). If it’s not there yet, microwave in additional 30-second bursts until it reaches 165°F.
Step 4: Rest the chicken briefly
Keep the chicken covered and let it rest for 2 minutes. This helps the heat even out and keeps the chicken tender.
Step 5: Add marinara and mozzarella, then melt
Spoon 1/2 cup marinara over the chicken breasts (about 1/4 cup per breast). Top with 4 oz mozzarella (divide evenly).
Microwave uncovered on HIGH for 60 seconds. Check the cheese. If you want it extra gooey and bubbling, microwave for an additional 15–30 seconds.
Step 6: Heat your quinoa or make microwave pasta
Option A (microwave quinoa packet): Heat according to package directions (commonly 90 seconds on HIGH). Fluff with a fork.
Option B (microwave pasta): In a large microwave-safe bowl (at least 2-quart capacity), combine 4 oz dry short pasta, 2 1/2 cups water, and 1/2 tsp kosher salt. Microwave uncovered on HIGH for 8 minutes, stirring once halfway through. Carefully test for doneness; if needed, microwave in additional 1-minute bursts until tender. Drain well.
Step 7: Finish like caprese and serve
Top each cheesy chicken breast with torn fresh basil. Drizzle the whole dish with 1 tbsp balsamic glaze (use more if you love it, but start with 1 tbsp so it doesn’t overpower).
Plate with the warm quinoa or pasta. If you like, add a light drizzle of 1 tsp olive oil over the side and finish with Parmesan or a pinch of red pepper flakes.
Pro Tips
- Use even thickness for even cooking: Pounding the chicken to about 1/2 inch helps prevent dry edges and undercooked centers.
- Cover for cooking, uncover for melting: Covering steams the chicken gently; uncovering at the end helps the mozzarella melt without getting watery.
- Thermometer = best results: Microwaves vary. Pull the chicken as soon as it hits 165°F (74°C) to keep it juicy.
- Choose mozzarella based on your goal: Shredded melts fast and gooey; fresh mozzarella gives bigger, creamy pools but may release a little more moisture.
- Warm your marinara first (optional): If your fridge-cold marinara is very thick, microwaving it for 20–30 seconds before topping helps it heat evenly.
Variations
- Tomato-forward caprese: Add sliced tomato or halved cherry tomatoes on top of the marinara before the mozzarella.
- Pesto caprese chicken: Add 1 tbsp basil pesto under the marinara, then top with mozzarella and basil.
- Spicy “arrabbiata” night: Use spicy marinara and finish with red pepper flakes and a little extra balsamic glaze.
Storage & Make-Ahead
Store leftover chicken (with sauce and mozzarella) in an airtight container in the refrigerator for up to 3 days. Reheat on a microwave-safe plate on 50% power for 1 minute, then in 30-second bursts until hot throughout (aim for 165°F / 74°C). Add fresh basil and balsamic glaze after reheating for the freshest flavor. Quinoa or pasta can be stored separately for up to 4 days.
Nutrition (per serving)
Approximate, using quinoa packet and assuming 1/2 cup marinara total for the recipe: Calories: 760; Protein: 62 g; Carbohydrates: 52 g; Fat: 33 g; Fiber: 6 g; Sugars: 10 g; Sodium: 1100 mg.
