Caprese Chicken combines the signature basil, tomato, and mozzarella flavors of caprese with juicy seared chicken breasts. It’s an easy dinner recipe that’s equal parts fresh and savory! Drizzle it with sweet and tangy balsamic glaze for a real treat.
Caprese Chicken Skillet
Classic caprese flavors all melted together atop a juicy, tender chicken breast? Yes, please! This skillet dinner is quick and easy to make and always yields the most delicious results. Basil and tomatoes create a summery, fresh flavor, while the melted mozzarella and chicken breast really bring home a savory depth.
When it comes to topping off your Caprese Chicken, make sure you have enough balsamic glaze to really create a hearty drizzle! The sweet and tangy flavors from balsamic glaze famously pair well with caprese, and it all comes together beautifully with the pan seared chicken breast.
If you love caprese as much as I do, make sure you also make my favorite Sheet Pan Chicken Caprese!
Why You’ll Love this Caprese Chicken Recipe:
- So freshly flavored: Fresh basil and thick sliced tomatoes create a delightfully fresh flavor in this hearty chicken entree.
- Filling: Chicken breasts always hit the spot, especially when they’re layered with mozzarella cheese, tomatoes, and basil. It’s a deliciously filling entree!
- Easy to make: Cook the chicken, layer the ingredients and warm them in the oven, and enjoy. It’s oh so easy!
If you have an herb garden in your yard, this is a lovely way to use up all of that fresh basil! And if you don’t, no worries – store bought fresh basil also creates a mouthwatering flavor and aroma. No basil is bad basil as far as I’m concerned!
How to Make Caprese Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the chicken in the skillet. Set aside.
- Remove the skillet from the heat. Place the cherry tomatoes, garlic, and seasoning in the skillet.
- Layer the mozzarella and Roma tomatoes on the cooked chicken.
- Bake.
- Sprinkle the basil and drizzle the glaze over the chicken. Enjoy!
Ingredient Notes
- Chicken Breasts: Work well in this recipe because they’re quick cooking and mildly flavored. I highly recommend using boneless, skinless chicken breasts.
- Olive Oil: Helps sear the chicken so it becomes crisp and golden brown.
- Tomatoes: I love the combination of cherry tomatoes and Roma tomatoes in this recipe – but pretty much any kind of tomato will work. The small cherry tomatoes warm and burst in the oven while the Roma tomatoes make for a beautiful presentation.
- Garlic: Delicious with tomatoes and chicken so we are using plenty of it in this recipe!
- Italian Seasoning: Adds a bit of earthiness and herbaceous flavor that is delicious with tomatoes.
- Fresh Mozzarella: Classic in a caprese so that’s what we’re using with our chicken as well. It melts and becomes gooey and delicious in the oven!
- Basil: Another classic caprese ingredient. We’re adding it to the chicken right before we serve it so it doesn’t wilt too much.
- Balsamic Glaze: Adds a rich, acidic, sweetness that I love in this recipe. I highly recommend using a glaze rather than a plain balsamic vinegar.
Caprese chicken is a delicious Italian dish consisting of chicken breasts topped with fresh tomatoes, basil, and mozzarella cheese and topped with balsamic glaze.
I don’t recommend making this dish with chicken thighs, as we are using thinly-sliced chicken breasts, and the cook time and taste will not be the same.
To make your own thinly-sliced chicken breasts, slice a standard chicken breast in half crosswise and pound it to ¼-inch thickness with a meat mallet or rolling pin.
Absolutely! To make your own balsamic glaze, bring 2 cups of balsamic vinegar to a boil over medium-high heat and simmer until it has reduced by half, about 20 minutes.
I always try to get all of the ingredients on my fork for the most perfect bite. Basil, tomatoes, mozzarella, chicken, and balsamic glaze make the best forkful!
Make Ahead Instructions
You can make this dish up to 1 day in advance and store it in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover caprese chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a cast-iron skillet or casserole dish at 275°F for 20-30 minutes, or until warmed through.
Freezing Instructions
Freeze caprese chicken (without the cheese and tomato topping) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before topping and reheating.
Make It A Meal
This caprese chicken can be enjoyed on its own, over pasta, or with a lightly dressed salad with balsamic vinaigrette.
Tips for the Best Caprese Chicken
- Just sear the outside of the chicken in the skillet. You don’t want to cook it all the way through, or it will end up drying out in the oven.
- If you decide to broil the cheese, keep a close eye on it to prevent burning!
- Use an oven mitt when removing the pan from the oven. It’s easy to forget that the handle is HOT!
- Let the chicken rest for a few minutes before cutting to lock in the juices.
Caprese Chicken is an easy weeknight dinner that’s ideal for the warmer summer months when you’re hungry, but craving something lighter in flavor. However, let’s be clear… It’s delicious all year round!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Caprese Chicken Recipe
Ingredients
- 2 tablespoons olive oil
- 4 thin-cut boneless, skinless chicken breasts about 1-1½ pounds
- 1 pint cherry tomatoes or as many as you like
- 2 cloves garlic minced
- ½ teaspoon dried italian seasoning
- 8 slices fresh mozzarella cheese about 4 ounces
- 10 slices Roma tomato
- ¼ cup fresh basil leaves whole or julienned
- 2 tablespoons balsamic glaze
Equipment
Instructions
- Preheat oven to 375°F.
- Set a cast-iron skillet over medium heat. Add the olive oil.2 tablespoons olive oil
- Add the chicken breasts to the pan and cook for 4 minutes on the first side, or until they are golden brown.4 thin-cut boneless, skinless chicken breasts
- Remove the pan from the heat and add the cherry tomatoes, garlic, and italian seasoning. Toss to combine.1 pint cherry tomatoes, 2 cloves garlic, ½ teaspoon dried italian seasoning
- Layer 2 pieces of mozzarella and 2-3 slices of roma tomato on each piece of chicken (or as many as it takes to cover the chicken).8 slices fresh mozzarella cheese, 10 slices Roma tomato
- Transfer the chicken to the oven and bake it for 8-10 minutes, or until the mozzarella is melted and the internal temperature of the chicken registers 165°F on an instant-read thermometer.
- (Optional) To crisp the tomato and mozzarella, broil it on high heat for 2-3 minutes or until your desired doneness.
- Sprinkle over the basil leaves and drizzle over the balsamic glaze. Serve immediately.¼ cup fresh basil leaves, 2 tablespoons balsamic glaze
Notes
- This caprese chicken can be enjoyed on its own, over pasta, or with a lightly dressed salad with balsamic vinaigrette.
- Just sear the outside of the chicken in the skillet. You don’t want to cook it all the way through, or it will end up drying out in the oven.
- If you decide to broil the cheese, keep a close eye on it to prevent burning!
- Use an oven mitt when removing the pan from the oven. It’s easy to forget that the handle is HOT!
- Let the chicken rest for a few minutes before cutting to lock in the juices.
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