This chicken caprese skillet is super simple to make and loaded with fresh Italian flavor. I seared thin-sliced chicken breasts and topped them with slices of melty mozzarella cheese and juicy tomatoes. I topped the whole thing off with fresh basil and balsamic glaze for a dish that tastes just like one of my favorite Italian appetizers in meal form!
Classic caprese flavors all melted together atop a juicy, tender chicken breast? Yes, please! My chicken caprese skillet is quick and easy to make in less than 30 minutes 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.
What’s in This Chicken Caprese Recipe?
- Chicken Breasts: I highly recommend using thin-sliced boneless, skinless chicken breasts. Thighs just won’t work as well.
- 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 I used 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 I used with my chicken as well. It melts and becomes gooey and delicious in the oven!
- Basil: Another classic caprese ingredient. I added it to the chicken right before serving so it wouldn’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.
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How to Store and Reheat
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.
How to Freeze
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.
Notes and Tips
- 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.
- 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.
- 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.
- 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 Skillet Recipe
This chicken caprese skillet is simple to make and loaded with fresh Italian flavor from melty cheese, juicy tomatoes, and tangy balsamic!
Prep: 10 minutes
Cook: 15 minutes
Total Time
: 25 minutes
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Instructions
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Preheat oven to 375°F.
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Set a cast-iron skillet over medium heat. Add the olive oil.
2 tablespoons olive oil
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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
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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
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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
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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.
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(Optional) To crisp the tomato and mozzarella, broil it on high heat for 2-3 minutes or until your desired doneness.
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Sprinkle over the basil leaves and drizzle over the balsamic glaze. Serve immediately.
¼ cup fresh basil leaves, 2 tablespoons balsamic glaze
Notes
Storage:Â 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.
Nutrition Facts
Caprese Chicken Skillet Recipe
Amount Per Serving
Calories 463
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 154mg51%
Sodium 566mg25%
Potassium 950mg27%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 50g100%
Vitamin A 1117IU22%
Vitamin C 30mg36%
Calcium 317mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Caprese Step by Step
Sear the Chicken: Preheat your oven to 375°F. Set a cast-iron skillet over medium heat. Add 2 tablespoons of olive oil. 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.
Add the Tomatoes: Remove the pan from the heat and add 1 pint of cherry tomatoes, 2 minced cloves of garlic, and ½ teaspoon of Italian seasoning. Toss to combine.
Top with Cheese: Layer 2 pieces of mozzarella cheese and 2-3 slices of roma tomato on each piece of chicken (or as many as it takes to cover 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. Sprinkle over ¼ cup of basil leaves and drizzle over 2 tablespoons of balsamic glaze. Serve immediately.
