Skillet Caprese Chicken is a cheesy, fresh, flavorful, and easy dish made in under 30 minutes. Make it with ripe garden fresh tomatoes and serve with a side of pasta.
Caprese Chicken is a great way to enjoy those perfectly ripe tomatoes from your garden or the farmer’s market! If there is anything worth growing or waking up early to go to the farmer’s market Saturday morning, it’s tomatoes. For more recipes with tomatoes, try Pico de Gallo, Tomato Basil Bruschetta, and Chicken Pasta Salad with Spinach & Tomatoes.
Skillet Caprese Chicken
This entrée is great for making on busy nights but it’s also perfect for serving at your next dinner party. Who can pass up chicken that is covered in pesto, fresh melted mozzarella, and fresh tomatoes?! The other great thing is it only dirties one pan!
Ingredients for Caprese Chicken:
- Chicken– Boneless Skinless chicken breasts work best for this dish. For even cooking, slice chicken in half and pound to equal thickness, between 1/2 and 3/4 inch thick.
- Mozzarella Cheese– For best results, use fresh mozzarella. If needed, shredded mozzarella can be used.
- Tomatoes– Use ripe tomatoes. The best time to make this dish is when you can get fresh grown tomatoes.
- Pesto Sauce– This sauce is made up of oil, basil, pine nuts, and parmesan cheese. My favorite sauce is the Kirkland brand pesto from Costco.
- Balsamic Glaze– You can easily make your own homemade Balsamic Glaze or purchase it. It is located next to the balsamic vinegar in the baking aisle.
- Basil– Fresh basil elevates this dish adding flavor and freshness. For best appearance, tear leaves instead of chopping. Slicing with a knife causes excessive bruising of the cells causing the edges of the basil ribbons to darken.
How to make Caprese Chicken:
Time needed: 25 minutes
- Prep
Preheat oven to 425°F.
Heat oil in an oven-proof skillet over medium-high heat. - Sear Chicken
Season both sides of chicken with salt and pepper and add to skillet. Cook for 3 minutes per side, until browned.
- Layer and Bake
Spoon pesto over each chicken breast. Top with mozzarella slices and then tomato slices. Sprinkle tomatoes lightly with salt. Place skillet in oven for 10 minutes or until chicken is finished cooking (reaches internal temperature of 165°F).
- Garnish
Garnish chicken with fresh basil and balsamic glaze.
TOOLS USED TO MAKE THIS CHICKEN:
- Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meat a nice browned crust.
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Knife Set– This set comes with all the knives you need and they are of great quality (going on 12 years in my home!).
LOOKING FOR MORE CHICKEN RECIPES? CHECK OUT THESE:
- One Skillet Chicken and Broccoli
- Honey Garlic Chicken & Asparagus
- Creamy Lemon Chicken
- Amazing Ranch Chicken
- Glazed Teriyaki Chicken Thighs
Caprese Chicken
Ingredients
- 1 1/2 pounds chicken breasts, cut in half, pounded ~1/2 inch thick
- 1 tablespoon olive oil
- salt & pepper
- 6 tablespoons Pesto
- 6 ounces fresh mozzarella, sliced
- 3 vine ripe tomatoes, sliced
- balsamic glaze
- 1/4 cup fresh basil leaves
Instructions
- Preheat oven to 425°F.
- Heat oil in an oven-proof skillet over medium-high heat.
- Season both sides of chicken with salt and pepper and add to skillet. Cook for 3 minutes per side until browned.
- Spoon pesto over the top of each chicken breast. Top with mozzarella slices and then tomato slices. Sprinkle tomatoes lightly with salt. Place skillet in oven for 10 minutes or until chicken is finished cooking (reaches internal temperature of 165°F).
- Garnish chicken with fresh basil and balsamic glaze.
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