I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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These Chicken Caprese Muffin Cups are everything I want in a weeknight recipe : easy to prep, packed with flavor, and perfect for feeding a crowd or stocking the fridge. Baked until golden, topped with warm marinara, and garnished with fresh basil, these savory bites feel like comfort food in mini form. They also happen to be gluten-free and made with simple, wholesome ingredients.
The perfect make-ahead dinner, appetizer, or meal prep idea.
If you’re anything like me, you’re always looking for ways to make meals that feel a bit elevated but still doable on a busy schedule. These Chicken Caprese Muffin Cups are just that. They’re packed with Italian-inspired flavor, made from a base of shredded chicken and nut crumbs/breadcrumbs, and topped with a perfectly seasoned marinara sauce and fresh basil. I love serving them with a green salad or roasted olives on the side for an easy dinner that still feels like it wasn’t thrown together.
These are also great for meal prep or entertaining! Just warm them up before serving and top with sauce right before eating. Plus, if you’re dairy-free or gluten-free, these easily adapt. Let’s get into it!
INGREDIENTS YOU’LL NEED
Cooked Chicken : I usually boil chicken tenders (or chicken breast sliced into tenders), but rotisserie chicken is a great shortcut. Just be sure to check the ingredient label, as many rotisserie chickens contain unnecessary ingredients, additives, and seed oils.
Italian nut crumbs or gluten-free breadcrumbs : these both help with structure and flavor.
Egg : helps bind everything together.
Olive Oil : I use a Tuscan Herb flavored olive oil, but plain works too! You can also simply add an Italian seasoning blend.
Marinara : use your favorite jar of store-bought or opt for homemade
Fresh Basil : a must have for this recipe
EQUIPMENT OVERVIEW
Medium Saucepan
Mixing Bowl
Muffin Pan (Standard Size)
Cookie Scoop or Spoon
STEP-BY-STEP INSTRUCTIONS
Boil The Chicken : Bring a saucepan of water to a boil. Add your chicken tenders and cook for about 15 – 17 minutes, or until cooked through. Let cool slightly, then chop, or add to the bowl of a stand up mixer and shred using the beater attachment.
Mix Your Base : In a large bowl, combine the chopped / shredded chicken, Italian nut crumbs (or gluten-free breadcrumbs), sea salt, olive oil, and a beaten egg. Stir until well combined.
Prep Your Pan : Preheat the oven to 350°F and spray a muffin pan with avocado or coconut oil spray (you can also use liners).
Fill and Bake : Divide the mixture evenly into 6 muffin cups. Bake for 15 minutes.
Warm the Marinara : While the muffin cups are baking, warm marinara in a small saucepan with a pinch of sea salt and chopped fresh basil (if your homemade recipe doesn’t already include these ingredients).
Cool and Garnish : Let the muffins rest for 5 minutes after baking, then remove from the pan. Top with warm marinara, additional fresh basil, and serve.
STORAGE TIPS
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a toaster oven until warmed through. Store the marinara separately if possible and spoon it right on before serving to keep the muffin cups from getting soggy.
FREQUENTLY ASKED QUESTIONS
Can I use rotisserie chicken instead of boiling my own?
Yes. This is a great shortcut if you’re short on time. Just be sure to check the ingredient label to ensure you’re choosing a healthy option, and be sure to chop it finely so it binds well with the other ingredients.
What are nut crumbs?
Nut crumbs are a grain-free alternative to breadcrumbs, often made from almonds or other nuts. They add a toasty, rich flavor that works beautifully in this recipe. I like the Italian seasoned ones for added flavor.
Do I have to use a muffin pan?
Yes – this recipe is structured for muffin cups. You can try shaping them freehand, but the pan helps them hold their shape and bake evenly.
Can these be made dairy-free?
Absolutely. The base is naturally dairy-free, just be sure your marinara doesn’t include added dairy.
Don’t forget to pin or print this recipe to keep on hand for easy dinners or your next meal prep session! If you make it, be sure to tag me on Instagram or leave a comment below!
These savory muffin cups are loaded with chicken, nut crumbs, olive oil, and Italian herbs, then topped with warm marinara and fresh basil. They’re perfect for meal prep or weeknight dinners.
Ingredients
2 cups of cooked chicken, chopped or shredded
1 cup of Italian nut crumbs or gluten-free breadcrumbs
Boil The Chicken : Bring a saucepan of water to a boil. Add your chicken tenders and cook for about 15 – 17 minutes, or until cooked through. Let cool slightly, then chop, or add to the bowl of a stand up mixer using the beater attachment.
Mix Your Base : In a large bowl, combine the chopped / shredded chicken, Italian nut crumbs (or gluten-free breadcrumbs), sea salt, olive oil, and a beaten egg. Stir until well combined.
Prep Your Pan : Preheat the oven to 350°F and spray a muffin pan with avocado or coconut oil spray (you can also use liners).
Fill and Bake : Divide the mixture evenly into 6 muffin cups. Bake for 15 minutes.
Warm the Marinara : While the muffin cups are baking, warm marinara in a small saucepan with a pinch of sea salt and chopped fresh basil (if your homemade recipe doesn’t already include those ingredients).
Cool and Garnish : Let the muffins rest for 5 minutes after baking, then remove from the pan. Top with warm marinara, additional fresh basil, and serve.
Use rotisserie chicken to save time, but be sure to read the label for unnecessary ingredients.
Store separately from the marinara if meal prepping.
Gluten-free and dairy-free friendly (just be sure to use dairy-free marinara).
Prep Time:15 minutes
Cook Time:30 minutes
Category:Main Dish
Method:Baked
Cuisine:Italian-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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