Caprese Chicken Skillet Recipe

overhead view of chicken caprese in a skillet.

5 from 1 vote

This simple Caprese chicken skillet melds juicy seared chicken, melted mozzarella, and fresh tomatoes in one pan. Ready in just 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Italian

Servings: people

Calories: 463kcal

Author: Becky Hardin

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

*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.

**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.

Tips:

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.

Storage: Store chicken caprese 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.

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