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.
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.
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.
