Say Hello to this easy + delicious recipe for Caprese Chicken. With only a few ingredients, you can create this mouthwatering chicken dish in just one skillet. Tender chicken breasts are served in a classic caprese combo of tangy balsamic vinegar, ripe Roma tomatoes + fresh aromatic basil. So good!
Caprese Chicken is a Keeper Recipe!
One of my favorite flavor combinations is balsamic + basil. Especially with garden ripe tomatoes. We used ripe Roma tomatoes for this recipe, but feel free to use your favorite tomato variety. You can even use cherry tomatoes.
This recipe is inspired by the classic Italian Caprese Salad, which is a simple dish of mozzarella, tomatoes, olive oil, balsamic vinegar and fresh basil. If you've tried our portabella mushroom recipe, you are sure to like this idea, too.
I'm always looking for interesting (and easy) ways to prepare chicken. (Especially when the recipe is as quick and easy as this one.) It also comes together in one pan, which is always a bonus.
Ingredients:
One of the best things about this recipe is that it doesn't take a lot of fancy ingredients. Here's what you'll need to make Caprese Chicken.
- Olive oil
- Chicken breasts - Boneless + skinless. To make cooking quicker and to control our portions, I cut them into cutlet size.
- Salt + black pepper
- Balsamic vinegar
- Honey - This is totally optional, but just a bit counters the acidity of the balsamic vinegar.
- Garlic
- Roma tomatoes
- Fresh basil
- Mozzarella - Splurge. Get the good stuff.
- Parmesan - Optional for serving.
See recipe card at the end of the post for quantities.
How to Make Caprese Chicken:
- First, heat the olive oil in a large oven-safe skillet over medium high heat. Preheat your oven's broiler.
- Sprinkle both sides of the chicken breast cutlets with salt + black pepper.
- Cook the chicken breast cutlets in the oil until golden, turning to brown both sides. (About 3 - 4 minutes per side.) Transfer to a plate. If you are using full sized chicken breasts, cook about 6 minutes per side or until the juices run clear.
- Carefully add the balsamic vinegar, honey + garlic to the same skillet, stirring to combine. Cook and stir for 1 minute.
- Reduce the heat to low. Stir in the tomatoes and ½ teaspoon of salt. Simmer for 8 to 10 minutes until the tomatoes are tender. Add the fresh basil.
- Place the cooked chicken back into the skillet. Top each chicken breast with a slice of mozzarella and sprinkle with parmesan.
- Transfer the skillet to the oven. Broil for a minute or two until the cheese is melted and bubbly. Watch carefully so you don't burn the cheese.
- Serve with additional basil and parmesan if desired.
Feel free to adjust the ingredient amounts to your preference. I personally LOVE basil, and I use a lot of it. Same with garlic.
Hint: If you don't want to mess with your oven broiler, you can finish the recipe on the stove top. Just pop a lid on the skillet until the cheese has melted.
Substitutions
Wanna swap things up? Here are our suggestions.
- Tomatoes - You can also use cherry or grape tomatoes in place of Roma tomatoes for this recipe. Or whatever looks good at your farmer's market or produce section. I grabbed these Roma tomatoes because they were on special.
- Vegetarian - Try this recipe using large portabella mushrooms instead of chicken. Just Lower the cooking time...mushrooms don't take very long to cook.
Did you know this recipe is also low carb? Perfect for anyone who is on a carb reduction diet. (Leave out the honey to trim off a little more.)
Variations + Ideas
- Spicy - Add red pepper flakes when you add the tomatoes for a little kick.
- Meal Prep - This recipe is easily doubled to make ahead for meal prep and week day lunch.
- Bake It - You can alter Caprese Chicken and bake it in the oven instead. Grease a baking dish with olive oil. Arrange the seasoned chicken and tomatoes in the dish. Combine the balsamic, garlic, honey + basil and pour over top. Cover with foil and bake at 400 degrees for about 20 minutes. Add the cheese, return to the oven uncovered until melted.
- Serving Suggestion - Serve this with your favorite hot pasta, side salad, and buttered garlic bread for a family-sized meal.
Tip for Best Results
Don't overcook the chicken. You don't want it to be dry. The smaller the piece of chicken, the less time it will take. Also, since the chicken is returned to the pan for a bit, it gets a little bit more time to finish.
To be sure it is done, check with a meat thermometer in the thickest part of the chicken. The USDA recommends poultry is cooked to an internal temperature of 165 degrees Fahrenheit.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
See more guidelines at USDA.gov.
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📖 Recipe
Caprese Chicken
Ingredients
- 1 ½ tablespoon olive oil
- 1 pound chicken breast boneless, skinless, cut into cutlet size
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- ⅓ cup balsamic vinegar
- 3 cloves garlic minced, more or less to taste
- ½ tablespoon honey optional
- 6 Roma tomatoes quartered or bite-sized pieces
- ¼ cup basil chopped or torn, divided
- 4 ounces whole milk mozzarella
- ½ cup parmesan shredded, optional
Instructions
- First, heat the olive oil in a large oven-safe skillet over medium high heat. Preheat your oven's broiler.
- Sprinkle both sides of the chicken breast cutlets with salt + black pepper.
- Cook the chicken breast cutlets in the oil until golden, turning to brown both sides. (About 3 - 4 minutes per side.) Transfer to a plate. If you are using full sized chicken breasts, cook about 6 minutes per side or until the juices run clear.
- Carefully add the balsamic vinegar, honey + garlic to the same skillet, stirring to combine. Cook and stir for 1 minute.
- Reduce the heat to low. Stir in the tomatoes and ½ teaspoon of salt. Simmer for 8 to 10 minutes until the tomatoes are tender. Add the fresh basil.
- Place the cooked chicken back into the skillet. Top each chicken breast with a slice of mozzarella and sprinkle with parmesan.
- Transfer the skillet to the oven. Broil for a minute or two until the cheese is melted and bubbly. Watch carefully so you don't burn the cheese.
- Serve with additional basil and parmesan if desired.
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