This Caprese Chicken Skillet transforms the classic salad into a complete one-pan meal. Juicy tomatoes, fresh basil, and creamy mozzarella top golden chicken for a rustic yet elegant dish. It’s simple enough for a weeknight but impressive for guests.
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Why You’ll Love This Caprese Chicken Skillet
- One-pan wonder: Everything cooks in a single skillet for maximum flavor and minimal cleanup.
- Fresh & vibrant: Juicy tomatoes, creamy mozzarella, and peppery basil create a satisfying symphony.
- Incredibly versatile: Easy to adapt with chicken thighs, cherry tomatoes, or your favorite sides.
- Fancy but simple: Stunning presentation with straightforward, forgiving steps perfect for any night.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1 pint cherry or grape tomatoes (about 2 cups)
- 1/4 cup chicken broth or dry white wine
- 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
- 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- 2 tbsp balsamic glaze, for drizzling
Tools: A large (12-inch) oven-safe skillet is essential here.
Notes: The quality of your core ingredients really shines through in this dish. Fresh, ripe tomatoes will provide the best sweetness, and using a good, fresh mozzarella (not the low-moisture, pre-shredded kind) makes all the difference in that luxurious, melty finish.
Nutrition (per serving)
| Calories: | 415 kcal |
| Protein: | 42 g |
| Fat: | 22 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single most important step for perfectly cooked chicken. Place them between two pieces of plastic wrap and gently pound the thicker ends until they are uniformly about 3/4-inch thick. This ensures they cook evenly and stay juicy.
- Don’t skip the balsamic glaze. It’s different from regular balsamic vinegar. The glaze is thick, syrupy, and sweet, and it clings to the chicken and tomatoes beautifully, adding a tangy depth that balances the dish. You can find it in most grocery stores near the vinegar or in the condiment aisle.
- Use an oven-safe skillet. Since we’re finishing this under the broiler to melt the cheese, a skillet that can go from stovetop to oven is non-negotiable. Cast iron or stainless steel work perfectly. If you only have a non-oven-safe pan, you can carefully transfer everything to a baking dish before the broiling step.
- Let your mozzarella come to room temperature. Taking the mozzarella out of the fridge about 20-30 minutes before you need it will help it melt more quickly and evenly under the broiler, giving you that perfect, bubbly, golden top.
How to Make Caprese Chicken Skillet
Step 1: Prepare the chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. In a small bowl, mix together the dried oregano, garlic powder, kosher salt, and black pepper. Rub this seasoning mixture evenly over all sides of the chicken breasts. Let them sit for about 5 minutes while you preheat your skillet; this allows the seasoning to adhere and the chicken to come closer to room temperature.
Step 2: Sear the chicken. Place your large, oven-safe skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them without moving for 5-7 minutes, until a beautiful golden-brown crust forms on the bottom. Flip the chicken and cook for another 2-3 minutes on the other side. The chicken will not be cooked through at this point—that’s exactly what we want! Remove the chicken from the skillet and set it on a clean plate.
Step 3: Sauté the aromatics and tomatoes. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant—be careful not to let it burn. Immediately add the entire pint of cherry tomatoes to the pan. Stir them around, coating them in the garlicky oil. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and their skins start to wrinkle and burst.
Step 4: Create the sauce and return the chicken. Pour the chicken broth (or white wine) into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of flavor lives! Let the liquid simmer for a minute to reduce slightly. Now, return the seared chicken breasts to the skillet, nestling them right into the tomatoes and sauce.
Step 5: Top with cheese and broil. Preheat your oven’s broiler to high. Arrange the slices of fresh mozzarella cheese over the top of each chicken breast, covering them as much as possible. Carefully transfer the entire skillet to the oven, placing it about 6 inches from the broiler element. Broil for 2-4 minutes, but watch it like a hawk! You’re looking for the cheese to be completely melted, bubbly, and have a few gorgeous golden-brown spots.
Step 6: Garnish and serve. Using an oven mitt, very carefully remove the hot skillet from the oven—remember, the handle will be extremely hot! Let it rest for a couple of minutes. Just before serving, scatter the freshly sliced basil leaves over the top and finish with a generous drizzle of the balsamic glaze across the entire dish. The contrast of the dark glaze against the white cheese and red tomatoes is just stunning.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; mozzarella becomes rubbery and tomatoes watery upon thawing.
- Reviving: Reheat gently in a covered skillet with a splash of broth to keep chicken moist.
Serving Suggestions
Complementary Dishes
- Garlic Bread or Crostini — There’s no better vehicle for sopping up every last bit of the delicious tomato and balsamic sauce left in the skillet. The crispy, garlicky bread provides a wonderful textural contrast to the tender chicken and soft tomatoes.
- Light Arugula Salad — A simple salad dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the cheesy chicken beautifully. The peppery arugula is a perfect flavor match.
- Lemon Herb Orzo or Angel Hair Pasta — A bed of delicate pasta tossed with a little olive oil, lemon zest, and herbs turns this skillet dish into a truly hearty meal. The orzo is especially fun as it mingles with the sauce.
Drinks
- A Crisp Pinot Grigio — The bright acidity and citrus notes of this white wine complement the tomatoes and fresh basil without overpowering the delicate flavors of the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is wonderfully palate-cleansing, and the lemon echo the fresh, bright notes in the chicken and tomatoes.
- Light-Bodied Chianti — If you prefer red wine, a young Chianti with its bright cherry and herbal notes stands up to the tomatoes but won’t overwhelm the chicken and mozzarella.
Something Sweet
- Lemon Sorbet — After a rich and savory meal, a scoop of intensely tart and refreshing lemon sorbet is the perfect, light way to finish. It’s like a reset for your palate.
- Affogato — This classic Italian dessert of a scoop of vanilla gelato “drowned” with a shot of hot espresso is simple, elegant, and provides a lovely bitter counterpoint to the meal’s sweetness.
- Almond Biscotti — A crunchy, not-too-sweet cookie that you can dip into a small glass of Vin Santo or a cup of coffee. It’s a traditional and satisfying end to an Italian-inspired feast.
Top Mistakes to Avoid
- Mistake: Crowding the skillet when searing the chicken. If you put all four breasts in a pan that’s too small, they’ll steam instead of sear. Cook in two batches if necessary to ensure each piece has enough space to develop that beautiful, flavorful crust.
- Mistake: Overcooking the chicken before it goes under the broiler. Remember, the chicken continues to cook in the sauce and then again under the intense heat of the broiler. If you cook it all the way through during the initial sear, it will be dry and tough by the time you serve it.
- Mistake: Walking away during the broiling step. The broiler is incredibly powerful and can go from perfectly melted to burnt and bubbled over in a matter of seconds. Stay put and keep a close eye on it—it’s the final touch that makes the dish.
- Mistake: Using low-moisture, pre-shredded mozzarella. That cheese is designed not to melt into a pool of creamy goodness. It will just get rubbery. The fresh, soft mozzarella in water is essential for that iconic Caprese texture.
Expert Tips
- Tip: Add a splash of heavy cream. For an even richer, more decadent sauce, stir in 2-3 tablespoons of heavy cream right after you deglaze the pan with the broth. It creates a velvety, pink sauce that is absolutely divine.
- Tip: Use a meat thermometer for perfect doneness. The most reliable way to know your chicken is perfectly cooked is to check the internal temperature. Aim for 165°F (74°C) when you take it out of the oven; the carryover cooking will take it the rest of the way.
- Tip: Infuse your oil with basil. For an extra layer of basil flavor, you can gently warm the olive oil with a few basil stems before you start searing the chicken. Remove the stems before adding the chicken, and you’ll have a subtly perfumed base for the entire dish.
- Tip: Let it rest before serving. Giving the skillet a 5-minute rest after it comes out of the oven allows the juices in the chicken to redistribute, ensuring every bite is moist and flavorful. It also makes the dish safer to handle and serve.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They are actually more forgiving and tend to stay juicier. Just note that they may require a slightly longer searing time since they are often thicker. Use the same method—sear until golden, then proceed with the recipe. The internal temperature should still reach 165°F.
My skillet isn’t oven-safe. What can I do?
No problem! Simply sear the chicken and make the tomato sauce in your regular skillet on the stovetop. Then, transfer the chicken and sauce to a baking dish that’s been lightly greased. Top with the mozzarella and place the baking dish under the broiler. You might lose a few of the flavorful pan drippings in the transfer, but the final result will still be delicious.
Can I make this recipe ahead of time?
You can do some prep to make assembly faster. You can pound and season the chicken a few hours ahead, keeping it covered in the fridge. You can also slice the mozzarella and basil ahead of time. I don’t recommend fully cooking and reheating it, as the chicken can dry out and the mozzarella will become rubbery when reheated. It’s truly best served fresh from the oven.
What can I use if I don’t have balsamic glaze?
You can make a quick approximation by simmering 1/2 cup of regular balsamic vinegar in a small saucepan over low heat for 8-10 minutes until it reduces by about half and becomes syrupy. Let it cool slightly before drizzling. Be careful not to burn it! Alternatively, a very high-quality, aged balsamic vinegar that is naturally sweeter and thicker can be used in a pinch.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a covered skillet over low heat with a tiny splash of water or broth to keep the chicken moist. Avoid the microwave if you can, as it will make the mozzarella tough and the chicken rubbery. The tomatoes will be very soft, but the flavors will still be great.
Caprese Chicken Skillet
Make this easy Caprese Chicken Skillet for a one-pan dinner with juicy chicken, fresh tomatoes, and melty mozzarella. Ready in 35 minutes! Get the recipe now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
2 tbsp olive oil (divided)
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp black pepper
-
3 cloves garlic (minced)
-
1 pint cherry or grape tomatoes (about 2 cups)
-
1/4 cup chicken broth or dry white wine
-
8 oz fresh mozzarella cheese (sliced into 1/4-inch rounds)
-
1/4 cup fresh basil leaves (thinly sliced (chiffonade))
-
2 tbsp balsamic glaze (for drizzling)
Instructions
-
Prepare the chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. In a small bowl, mix together the dried oregano, garlic powder, kosher salt, and black pepper. Rub this seasoning mixture evenly over all sides of the chicken breasts. Let them sit for about 5 minutes while you preheat your skillet; this allows the seasoning to adhere and the chicken to come closer to room temperature.01
-
Sear the chicken. Place your large, oven-safe skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them without moving for 5-7 minutes, until a beautiful golden-brown crust forms on the bottom. Flip the chicken and cook for another 2-3 minutes on the other side. The chicken will not be cooked through at this point—that’s exactly what we want! Remove the chicken from the skillet and set it on a clean plate.02
-
Sauté the aromatics and tomatoes. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant—be careful not to let it burn. Immediately add the entire pint of cherry tomatoes to the pan. Stir them around, coating them in the garlicky oil. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and their skins start to wrinkle and burst.03
-
Create the sauce and return the chicken. Pour the chicken broth (or white wine) into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of flavor lives! Let the liquid simmer for a minute to reduce slightly. Now, return the seared chicken breasts to the skillet, nestling them right into the tomatoes and sauce.04
-
Top with cheese and broil. Preheat your oven's broiler to high. Arrange the slices of fresh mozzarella cheese over the top of each chicken breast, covering them as much as possible. Carefully transfer the entire skillet to the oven, placing it about 6 inches from the broiler element. Broil for 2-4 minutes, but watch it like a hawk! You’re looking for the cheese to be completely melted, bubbly, and have a few gorgeous golden-brown spots.05
-
Garnish and serve. Using an oven mitt, very carefully remove the hot skillet from the oven—remember, the handle will be extremely hot! Let it rest for a couple of minutes. Just before serving, scatter the freshly sliced basil leaves over the top and finish with a generous drizzle of the balsamic glaze across the entire dish. The contrast of the dark glaze against the white cheese and red tomatoes is just stunning.06
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