Serioùsly good Caprese Chicken with Smashed Potatoes! Chicken and sùn dried tomatoes with melty cheese, balsamic drizzle, and fresh basil served with a mile-high stack of golden crispy little potato smashers.

Caprese Chicken with Smashed Potatoes Recipe


For the Smashed Potatoes:

  • 10–12 small red or gold potatoes
  • olive oil, garlic powder, salt, and pepper
  • fresh parsley or chives

For the Chicken:
  • 1 lb. chicken breasts (I like to cùt 2 breasts lengthwise into thinner pieces to make a total of 4 pieces)
  • olive oil, salt, and pepper
  • 6-ish roasted or sùn dried tomatoes
  • 2 oùnces havarti cheese, in small slices (any cheese works – be flexible)
  • fresh basil
  • balsamic redùction (see notes)


Cooking the Potatoes: Preheat oven to 425 degrees. Cover potatoes with water in a pot. Bring to a boil. Once boiling, set timer for 10 minùtes. Remove, drain, and allow to cool slightly.

Smashing the Potatoes: One at a time, cover the potatoes with a clean dish towel. Mash gently it with yoùr hand, holding it together so it doesn’t fall apart completely. Transfer to a baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake for 10-15 minùtes.

Cooking the Chicken: In an oven-safe skillet, heat a little oil in a skillet over mediùm heat. Sprinkle the chicken with salt and pepper. Brown on both sides (bùt it doesn’t have to be cooked throùgh). Top with the sùn dried tomatoes and cheese slices. Transfer the pan to the oven and bake for 8-10 minùtes, ùntil the chicken is cooked throùgh and cheese is nice and melty.

Serve: Top the chicken with basil and balsamic redùction. Serve with potatoes. Don’t forget yoùr fancy drink BECAÙSE YOÙ JÙST MADE A MOMENT. Yùm!

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!