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.
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.
Storage: Store caprese chicken in an airtight container in the refrigerator for up to 3 days or in the freezer (without the cheese and tomato topping) for up to 3 months.