This 25-minute Caprese chicken skillet is my favorite way to transform the classic Italian trio (fresh basil, mozzarella, and balsamic) into a high-protein, one-pan dinner. By searing thin-sliced breasts in a hot cast-iron skillet, I get a golden-brown crust while keeping the meat incredibly juicy. The cherry tomatoes burst in the oven to create a natural pan sauce that coats every bite, and the fresh cheese gets beautifully melty on top. Finished with fresh basil and balsamic glaze, it tastes just like my favorite Italian appetizer!
Skillet Chicken Breast Caprese
I love my easy Caprese chicken, but this skillet version is a great way to build even more depth. I sear the chicken first to add rich savory flavor to the meat and the sauce, and to lock in moisture. A combination of bursting cherry tomatoes in the pan and sliced Roma tomatoes for texture provides the perfect balance. And fresh, creamy mozzarella is the perfect cheese to pair with the tangy tomatoes and balsamic glaze.
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Don’t Toss Your Basil Stems!
For a deep herbal flavor, toss your basil stems into the oil while the skillet heats up. Sizzle them for a minute to infuse the oil, then discard the stems before adding your chicken. This sears the basil flavor right into the meat!
Caprese Chicken Skillet Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1-1½ pounds, thin-sliced*)
- 1 pint cherry tomatoes (**)
- 2 cloves garlic (minced)
- ½ teaspoon 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
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 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 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
- I prefer to make this dish in a cast iron skillet for the best sear. Stainless steel tends to stick, and nonstick doesn’t brown as well.
- Pat the chicken breasts dry before searing so they get nice color.
- We are just doing a quick sear on the outside of the chicken. You don’t want to cook it all the way through, or it will end up drying out in the oven.
- Garlic burns quickly (and becomes bitter). Make sure the cherry tomatoes go in first to release some juice.
- After you add the cherry tomatoes and garlic, add a tiny splash of water, chicken broth, or white wine. Scrape those brown bits up with a wooden spoon–that is concentrated flavor that will coat your tomatoes.
- Pat the cheese slices dry so they don’t leach brine onto the chicken.
- 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!
- If you notice your skillet looking like a soup after the oven step, use a spoon to baste that tomato-garlic liquid back over the chicken before serving, or simmer it for 2 minutes on the stovetop after removing the chicken to thicken it into a sauce.
- Let the chicken rest for a few minutes before cutting to lock in the juices.
- Serve over rice, mashed potatoes, or spaghetti for a full meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Cast Iron Skillet Chicken Caprese Step by Step
Prep: Preheat your oven to 375°F. Pat the chicken breasts dry, and, if needed, slice them in half and pound them down to create thinner cutlets. This will make sure they get crisp and cook through quickly.
Sear the Chicken: Set a cast-iron skillet over medium heat, and add 2 tablespoons of olive oil (and your optional basil stems–see my tip above!). Add 4 thin-cut boneless, skinless chicken breasts to the pan and cook for 4 minutes on the first side, or until they are golden brown. Remember, we are not aiming to cook the chicken through at this point; we just want to get some color on the outside.
Add the Tomatoes: Remove the pan from heat and add 1 pint of cherry tomatoes, 2 minced cloves of garlic, and ½ teaspoon of Italian seasoning. Toss to combine. Let the tomatoes release a bit of their juices before adding the garlic and seasonings so they don’t burn in the hot pan. Optionally, add a splash of water, broth, or wine to scrape up any burnt on bits before topping.
Top with Cheese: Layer 2 pieces of fresh mozzarella cheese and 2-3 slices of Roma tomato on top of each piece of chicken (or as many as it takes to cover the chicken). Make sure to pat the cheese dry so it doesn’t leach any brine, which could cause it to slide off of the chicken.
Bake the Chicken: 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. To crisp the tomato and mozzarella, broil it on high heat for 2-3 minutes or until your desired doneness–watch carefully so it doesn’t burn! Sprinkle ¼ cup of fresh basil leaves on top, and drizzle 2 tablespoons of balsamic glaze over the entire dish before serving.
How to Store, Freeze, and Reheat
Store leftover caprese chicken in an airtight container in the refrigerator for up to 3 days. Freeze chicken without the cheese and tomato topping for up to 3 months. Reheat in a cast-iron skillet or casserole dish at 275°F for 20-30 minutes, or until warmed through to 165°F.
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