Caprese Chicken transforms the classic Italian salad into a stunning main course. Juicy tomatoes, fresh mozzarella, and basil top tender, golden chicken for a vibrant, satisfying meal. It’s simple enough for weeknights but impressive for guests.
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Why You’ll Love This Caprese Chicken
- Fresh & vibrant: Ripe tomatoes, creamy mozzarella, and basil bring summer to your plate.
- Pan sauce magic: A sweet-tangy balsamic glaze ties everything together beautifully.
- Fancy but easy: Simple sear-and-top method delivers restaurant-quality results.
- Wonderfully versatile: Pairs well with pasta, salad, or bread for easy meal planning.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–180 g each)
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 large ripe tomatoes, sliced into ¼-inch rounds
- 200 g fresh mozzarella cheese, sliced
- 1 large handful fresh basil leaves
- 3 tbsp balsamic glaze (or reduction)
- Optional: 1 tbsp butter for finishing the sauce
Tools: A large oven-safe skillet, tongs, and a sharp knife for slicing.
Notes: Using high-quality, fresh ingredients here really makes a difference—especially the tomatoes and basil. Since they’re not cooked for long, their freshness shines through.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 42 g |
| Fat: | 20 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. If your chicken breasts are thick, place them between plastic wrap and gently pound to an even ½-inch thickness. This ensures they cook through evenly without drying out.
- Don’t skimp on the balsamic glaze. While you can reduce balsamic vinegar yourself, a store-bought glaze is a huge time-saver and delivers that perfect sweet-tangy balance with minimal effort.
- Use an oven-safe skillet. Since you’ll be finishing the dish under the broiler, make sure your skillet can handle the heat. Cast iron works wonderfully here.
- Let the chicken rest. After cooking, allow the chicken to rest for a few minutes before slicing. This helps the juices redistribute, keeping the meat tender and moist.
How to Make Caprese Chicken
Step 1: Start by prepping your chicken. If the breasts are uneven, place them between two sheets of plastic wrap and gently pound them to an even ½-inch thickness. This is honestly the secret to perfectly cooked chicken—no more dry edges and raw centers! Pat them dry with a paper towel, then season both sides generously with salt, black pepper, dried oregano, and garlic powder. You’ll notice the seasoning sticks better to dry chicken, which helps create a beautiful golden crust.
Step 2: Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water; if it sizzles, you’re good to go—add the chicken breasts. Sear them for about 5–6 minutes on the first side, without moving them, until you get a lovely golden-brown color. Flip them over and cook for another 4–5 minutes on the second side. The chicken should be nearly cooked through but not fully—it will finish under the broiler.
Step 3: Reduce the heat to low. Top each chicken breast with a slice or two of fresh tomato, followed by a slice of mozzarella. The residual heat will start to soften the cheese and warm the tomatoes. If you like, you can add a tiny pat of butter to the pan around the chicken at this stage—it adds a lovely richness to the sauce later.
Step 4: Switch your oven to the broil setting (high, if you have the option). Carefully transfer the skillet to the oven and broil for 2–3 minutes, watching closely. You’re looking for the cheese to melt and get slightly bubbly and golden in spots. The tomatoes will soften further and release some of their juices. Be careful not to walk away—the broiler works fast!
Step 5: Remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for a couple of minutes. This allows the juices to settle, so when you cut into it, you get all that moisture and flavor. Drizzle the balsamic glaze over the top, then scatter the fresh basil leaves over everything. The basil will wilt slightly from the heat, releasing its incredible aroma.
Step 6: To serve, you can either plate the chicken breasts whole or slice them. I love slicing them at a slight angle—it looks so elegant and shows off those beautiful layers. Spoon any pan juices and the balsamic glaze over the top. The sauce will be a little sweet, a little tangy, and it brings the whole dish together in the most delicious way.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; tomatoes and cheese become watery upon thawing.
- Reviving: Reheat gently in a covered skillet or oven at 300°F until warm.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Orzo — The creamy, savory orzo soaks up the delicious pan juices and balsamic glaze beautifully.
- A Simple Arugula Salad — The peppery arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the rich chicken.
- Roasted Asparagus — Tender-crisp asparagus with a hint of garlic complements the Italian flavors without overpowering them.
Drinks
- A Light Pinot Noir — Its bright red fruit notes and mild earthiness pair wonderfully with the tomatoes and basil.
- Sparkling Water with Lemon — The effervescence and citrus cleanse the palate between bites, making each mouthful taste fresh again.
- Iced Herbal Tea — A slightly sweetened mint or basil tea echoes the herbal notes in the dish and is incredibly refreshing.
Something Sweet
- Lemon Sorbet — Its bright, clean citrus flavor is the perfect palate-cleanser after the rich, savory main course.
- Tiramisu — The coffee-soaked layers and mascarpone cream offer a classic Italian finish that feels indulgent and special.
- Fresh Berries with Whipped Cream — Simple, light, and sweet—the berries provide a juicy, vibrant end to the meal.
Top Mistakes to Avoid
- Overcooking the chicken. Since the chicken continues to cook under the broiler, take it out of the pan when it’s just shy of fully cooked. I’ve messed this up before too—it’s easy to do!—and dry chicken is such a disappointment.
- Using weak, underripe tomatoes. They won’t soften properly or provide that sweet, juicy contrast. If your tomatoes are pale and firm, the whole dish suffers.
- Skipping the rest time. Cutting into the chicken immediately causes all those precious juices to run out, leaving the meat dry. A brief rest makes a world of difference.
- Broiling for too long. It only takes a couple of minutes for the cheese to melt and brown. Walk away, and you might return to burnt cheese and overcooked chicken.
Make delicious Caprese Chicken with juicy tomatoes, fresh mozzarella, and basil in just 30 minutes. Perfect for weeknights or entertaining. Get the easy recipe now! Not what you're looking for?
Caprese Chicken
Ingredients
For the Chicken and Seasoning:
For the Topping and Sauce:
Instructions
