Made with just a handful of simple everyday ingredients, this Caprese Chicken Recipe is so easy to make and is made in around 30 minutes! Juicy moist chicken paired with the classic caprese combination of mozzarella, basil, tomatoes, and balsamic vinaigrette is so tasty that your family will be reaching for seconds!
I love easy chicken recipes for busy weeknights and this caprese chicken fits the bill! It doesn’t require a ton of ingredients, it takes a couple of minutes to prep, and it cooks up in 30 or so minutes. It’s perfect for those busy weeknights when you’ve got to get something quick on the dinner table.
If you’re looking for another easy chicken recipe for busy weeknights then you should try my Creamy Chicken and Mushroom Pasta or my Creamy Sundried Tomato Chicken Thighs. Both these recipes take 30 minutes or less to make so you can get dinner ready fast!
Why You’ll Love This Caprese Chicken Recipe
- Made in one skillet. This caprese chicken recipe is made in one skillet, making for easy clean-up, perfect after a long busy day when you don’t want to spend forever washing up after cooking.
- Easy to make. This chicken caprese is so simple to make. There aren’t any complicated steps and is a beginner-friendly recipe.
- Made with simple ingredients. Most of these ingredients are kitchen staples for me or ingredients that can be easily found in any grocery store. No need to buy any specific fancy ingredients!
What You’ll Need
- Chicken breasts: I used boneless skinless chicken breasts cut in half lengthwise.
- Seasoning: I used salt, ground pepper, and Italian seasoning to season my chicken breasts.
- Olive oil: or you can use any neutral oil of your choice.
- Butter: be sure to use unsalted butter.
- Pesto sauce: you can use a homemade pesto sauce or store-bought. To make things easier, I use store-bought pesto sauce so I can make dinner faster.
- Fresh mozzarella: you want to slice the mozzarella into even thick slices.
- Tomatoes: I use cocktail tomatoes, sliced.
- Balsamic glaze: you can also use balsamic vinegar as well.
- Basil leaves: for garnishing.
How To Make Caprese Chicken
- Preheat: preheat the oven to 400 F.
- Prepare the chicken breasts: In a bowl season the chicken breast halves with salt, pepper and Italian seasonings.
- Sear the chicken breasts: Heat olive oil and butter in a large ovenproof skillet on a medium flame, add the chicken breast and sear on both sides until slightly golden for 4-5 minutes.
- Top the chicken: Spread a spoonful of pesto sauce over the chicken breast. Top each chicken breast with a thick slice of mozzarella cheese followed by slices of cocktail tomatoes.
- Melt the cheese: Place the skillet in the preheated oven for 7-8 minutes until the cheese is melted.
- Finish off the chicken: Garnish the caprese chicken with basil and drizzle balsamic glaze before serving.
Tips and Notes
- Easily turn this into a chicken caprese salad by serving this up with some chopped greens and by slicing up the chicken to go on top.
- Make this into a caprese chicken pasta by serving it with some cooked pasta and toss the pasta with the liquid in the skillet.
- Use an oven-safe skillet as you do place the chicken into the oven. A cast iron skillet is the easiest pan to use.
- If the chicken pieces aren’t even in size, I recommend pounding them to even thickness so they cook up evenly.
- Avoid overcooking the chicken or the texture will be rubbery.
FAQs
If you don’t have an oven-safe skillet to make this caprese chicken in, you can transfer the contents of the skillet onto a sheet pan so you can melt the cheese. Alternatively, you can place a lid over your skillet on the stovetop and to help the cheese melt.
Balsamic glaze is actually made from balsamic vinegar. It’s made by simmering the vinegar with some thickening agents until it has thickened. If you can’t find it in stores, you can make it yourself by simmering balsamic vinegar with some brown sugar until it has reduced to a thick sauce.
It’s best to eat this chicken caprese immediately. However, if you’ve made enough for leftovers, I would hold off on adding the balsamic glaze and basil. Add the garnish before serving instead.
While caprese salads, which is what this chicken recipe is inspired by, are traditionally made with mozzarella, if you don’t have any on hand then you can swap with any melty cheese. Provolone is a great alternative.
Some of my go-to sides for this chicken recipe are my Roasted Garlic Bread, Strawberry Spinach Salad with Feta, Grilled Vegetables, and my Creamy Spinach Mac and Cheese.
More Weeknight Recipes You’ll Love
- Easy Beef Lo Mein Noodle
- Garlic Parmesan Shrimp Spaghetti
- Creamy Chicken Fajita Skillet
- Creamy Cajun Chicken Pasta
- Mozzarella Caprese Salad Recipe
- Zucchini Fritters
I hope you enjoy all the recipes I share with you, including this delicious Caprese Chicken Recipe recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Caprese Chicken Recipe
Ingredients
- 2 chicken breasts cut halved lengthwise
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- ¾ teaspoon Italian seasonings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup pesto sauce
- 4 oz fresh mozzarella thick slices
- 8 cocktail tomatoes sliced
- 2-4 tablespoon balsamic glaze or balsamic vinegar
- Basil leaves to garnish
Instructions
- Preheat the oven to 400 F.
- In a bowl season the chicken breast halves with salt, pepper and Italian seasonings.
- Heat olive oil and butter in a large ovenproof skillet on a medium flame, add the chicken breast and sear on both sides until slightly golden for 4-5 minutes.
- Spread a spoonful of pesto sauce over the chicken breast. Top each chicken breast with a thick slice of mozzarella cheese followed by slices of cocktail tomatoes.
- Place the skillet in the preheated oven for 7-8 minutes until the cheese is melted.
- Garnish the caprese chicken with basil and drizzle balsamic glaze before serving.
Notes
- Easily turn this into a chicken caprese salad by serving this up with some chopped greens and by slicing up the chicken to go on top.
- Make this into a caprese chicken pasta by serving it with some cooked pasta and toss the pasta with the liquid in the skillet.
- Use an oven-safe skillet as you do place the chicken into the oven. A cast iron skillet is the easiest pan to use.
- If the chicken pieces aren’t even in size, I recommend pounding them to even thickness so they cook up evenly.
- Avoid overcooking the chicken or the texture will be rubbery.
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