Imagine a sizzling chicken
breast, golden brown on the outside and juicy inside, topped with a generous
slice of ripe tomato, a melt-in-your-mouth slice of fresh mozzarella, and a
drizzle of fragrant basil-infused olive oil. The heat of the pan warms the
cheese, bringing out its buttery richness, while the tomato adds a bright,
slightly acidic flavor. Finished with a sprinkle of sea salt, cracked black
pepper, and a splash of balsamic reduction, this dish feels like a celebration
of summer on a plate; it’s simple, fresh, and completely satisfying.
Photo Credit: Alison Bickel
Why I love it
I love Chicken Caprese because it
captures the essence of Mediterranean cuisine in one easy skillet meal. The
protein-rich chicken, creamy mozzarella, and juicy tomato create a balanced
bite that’s both hearty and light. It’s quick enough for a busy weeknight but
elegant enough to serve when friends stop by, making it a versatile go-to
recipe. The aroma of basil and garlic as the chicken cooks fills the kitchen,
instantly lifting the mood and reminding me of sunny Italian afternoons. Plus,
the minimal cleanup means more time to enjoy the meal and less time washing
dishes.
Quick info
Preparation time:
10 minutes
Cooking time:
20 minutes
Total time: 30
minutes
Serves: 4
generous portions
Difficulty level:
Easy
Ingredients
·
4 boneless, skinless chicken breasts (about 6 oz
each)
·
2 tablespoons extra-virgin olive oil, divided.
·
Salt and freshly ground black pepper, to
taste
·
1 teaspoon dried Italian herb blend (or a mix of
oregano and basil)
·
2 cloves garlic, minced.
·
2 large ripe tomatoes, sliced into ½-inch
rounds
·
8 oz fresh mozzarella, sliced into ¼-inch
rounds
·
¼ cup fresh basil leaves, torn
·
2 tablespoons of balsamic reduction
(optional)
·
A pinch of flaky sea salt for finishing
Tools
·
Large skillet with a lid (non-stick works
well)
·
Tasting spoon or spatula
·
Cutting board and sharp knife
·
Small bowl for mixing herbs and garlic
·
Plate for serving
Instructions
Step 1.
Prep the chicken: Pat the breasts dry with paper towels.
Lightly pound each breast to an even thickness (about ½ inch) so they cook
evenly. Season both sides with salt, pepper, and the dried Italian herbs.
Step 2.
Heat the skillet: Place the skillet over medium-high heat
and add 1 tablespoon of olive oil. Let it shimmer, then add the minced garlic;
stir for about 30 seconds until fragrant, being careful not to burn it.
Step 3.
Sear the chicken: Lay the seasoned breasts in the hot
skillet. Cook without moving for 4 to 5 minutes until a golden crust forms and
the edges start to look opaque. Flip the breasts and cook another 4 to 5
minutes on the other side.
Step 4.
Add the tomatoes: Arrange the tomato slices on top of each
chicken breast. Sprinkle a pinch of salt over the tomatoes to draw out their
juices.
Step 5. Let the mozzarella: Place the mozzarella
slices over the tomatoes, covering them as much as possible. Reduce the heat to
medium-low, cover the skillet with a lid, and let the cheese melt for 3 to 4
minutes.
Step 6.
Finish with basil: Remove the lid and scatter the torn basil
leaves on top. Drizzle the remaining 1 tablespoon of olive oil around the edges
of the skillet for extra shine and flavor.
Step 7.
Optional balsamic drizzle: If you like a sweet-tart
contrast, spoon a thin line of balsamic reduction over each portion just before
serving.
Step 8.
Serve immediately: Transfer the chicken to plates, spoon any
pan juices over the top, and finish with a pinch of flaky sea salt and a crack
of fresh black pepper. Enjoy while it's hot and melty.
Approximate macros per serving (based on 4 servings,
without balsamic reduction)
v
Calories: 380 kcal
v
Protein: 38 g
v
Fat: 22 g
v
Carbohydrates: 6 g
v
Fiber: 1 g
v
Sugar: 4 g
v
Sodium: 560 mg
What to serve with this
A light side salad of mixed greens dressed with lemon-olive
oil vinaigrette pairs beautifully, as does a simple quinoa pilaf or roasted
baby potatoes tossed in rosemary.
For a low-carb option, sautéed green beans with toasted
almonds add crunch and color. A glass of chilled white wine, such as Pinot
Grigio, or sparkling water with a twist of lemon complements the dish well.
Tips & variations
·
Use a grill pan: For nice grill marks, cook the
chicken in a hot grill pan instead of a regular skillet.
·
Swap the protein: Thin-sliced pork cutlets or
firm tofu work well for a vegetarian twist.
·
Add a pesto layer: Spread a thin layer of basil
pesto under the mozzarella for extra flavor.
·
Make it spicy: Sprinkle a pinch of red-pepper
flakes with the garlic for a little heat.
·
Cheese alternatives: Try fresh burrata or a
slice of provolone if you don’t like mozzarella.
·
Make-ahead: Assemble the chicken, tomatoes, and
mozzarella on a baking sheet, cover, and refrigerate. Cook when you’re ready to
eat for a quick weeknight dinner.
Frequently asked questions
1. Can I use bone-in chicken?
Yes, bone-in thighs or breasts work, but increase the
cooking time by about 5 to 7 minutes to make sure they reach 165 °F
internally.
2. What if I don’t have fresh mozzarella?
Fresh mozzarella gives the best melt, but you can use a good-quality
sliced provolone or even a dairy-free mozzarella alternative.
3. Is it necessary to cover the skillet while the cheese
melts?
Covering traps heat and helps the cheese melt evenly without
overcooking the chicken. If you prefer a slightly browned top, you can finish
under the broiler for 1 to 2 minutes after melting.
4. Can I prepare for this ahead of time?
You can season the chicken and slice the tomatoes and
mozzarella a few hours in advance. Assemble just before cooking for the
freshest flavor.
5. How do I keep the chicken from drying out?
Pounding the breasts to an even thickness and not
overcooking them are key. Using a meat thermometer to check for 165°F will
prevent dryness.
6. What’s the best way to store leftovers?
Place the cooled chicken in an airtight container and
refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding
a splash of water or broth to keep it moist.
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