Chicken Caprese is a recipe that is as easy as it delicious – pan seared marinated chicken breasts topped with velvety mozzarella cheese, fresh basil and tomatoes, and drizzled with balsamic reduction.
Even though it is easily 100° outside, you’ll be glad you spent a few minutes at the stove for this one. It will elevate your weeknight dinner game with a dish that looks like you spent all day working on it, yet is as easy as pie (actually, easier than pie because pie crusts are just temperamental divas).
This isn’t just a recipe; it’s a love letter to the harmonious marriage of juicy chicken, ooey-gooey mozzarella cheese, vibrant tomatoes, and fragrant basil.
I think we all need a bit of Italy in our lives, and what better way to get it than through our taste buds?
What You Need For Chicken Caprese
– Boneless, skinless chicken breasts. Trim them of any of the fat, and if they’re really thick, slice them in half horizontally to make two. They don’t have to be pounded down thin, but those really big, thick chicken breasts are difficult to enjoy when they’re topped like these are going to be.
– Salt and pepper. Because bland chicken should be a crime.
– Balsamic vinegar, olive oil and honey. These will make your marinade for the chicken. You want to marinade your chicken for at least two hours to overnight. If you don’t have time, it won’t be bad but the marinade helps to make the chicken tender and extra juicy.
– Garlic cloves. Garlic should be in everything. Well, maybe not ice cream, but most things could benefit from it.
– Cherry tomatoes. The redder, the better. Grape will work, too.
– Fresh mozzarella. This one is important. Do NOT get the mozzarella cheese that’s shredded, or the “block” of mozzarella cheese that’s hard like sharp cheddar. It is not the same, and you won’t get the same “Caprese” flavor. The cheese should be super white and very soft, and not marinated. They come in big squares and rectangles, and sometimes they’re pre-sliced. Look in the deli department at your grocery store.
– Fresh basil leaves. (A handful should do, but let’s not be stingy) You can get a whole plant if you want in the produce department for about $6.00. Then you can have fresh basil anytime you want! If you do get a good bit of basil and it will be a while before using it, put it in water in a mason jar like you would flowers. It stays fresher longer this way.
– Balsamic vinegar. Yes, more. You are going to amaze yourself and make your own balsamic glaze. Yes, it only consists of vinegar.
– Wine. Because cooking is more fun with with a glass of wine in your hand.
How Do You Make Chicken Caprese?
Prepping Your Poultry
If your chicken breasts are an uneven size, you can pound them a little to get them to an even thickness. We’re aiming for uniformity here. Season both sides with salt and pepper; to me bland chicken is the culinary equivalent of nails on a chalkboard. Combine the marinade and chicken in a zip lock bag and refrigerate for at least two hours to overnight. Again, it won’t be bad if you don’t, but it definitely makes the overall outcome better.
Sear
You’re going to sear the chicken breasts in a little neutral oil and let them cook for about 5-7 minutes per side until they’re golden brown and cooked through. Resist the urge to poke and prod. Patience is a virtue, especially in the kitchen. I know because I’m the worst and have had to learn from it the hard way.
Garlic and Tomatoes
Once your chicken is cooked, you’re going to saute the garlic and cherry tomatoes in the same pan (because who needs extra dishes). We’re gonna cook them until they’re slightly blistered and juicy, but not too long because they’ll fall apart and you won’t have your camera moment. These little tomatoes are delicate.
Melt
At this point the cooked chicken goes back into the skillet. Layer each piece with a generous slice of fresh mozzarella, cover the skillet and let the cheese melt, which shouldn’t take but a couple of minutes. We’re going for oozy, not burnt.
Basil and Balsamic – The Finishing Touches
Once your mozzarella is melted, remove the chicken from the heat. Top each chicken breast with those blistered tomatoes and fresh basil leaves. Drizzle with balsamic glaze like you’re the next Monet. Remember, we eat with our eyes first.
Plate and Eat
Serve immediately because waiting is for the weak. Pair this deliciousness with a salad and some crusty bread to mop up all those fantastic juices.
Pro Tips and Variations
– Marinate the Chicken: If you’ve got the time, don’t skimp on the marinade. Marinate your chicken breasts for at least a couple of hours. It’s like a spa day for your poultry.
– Grill It: Want to take this dish outdoors? Grill or smoke the chicken instead of pan-searing. I’m all about that – It adds a smoky flavor that’s to die for.
– Vegetarian or Vegan: Swap the chicken for portobello mushrooms or tofu (ew). Same process, just as delicious.
– Herbs: Don’t limit yourself to basil. Throw in some oregano or thyme if you’re feeling adventurous.
What to Serve with Chicken Caprese
1. Wedge Salad with Homemade Blue Cheese Dressing
3. Mashed Cauliflower with Bacon Jam
Why Chicken Caprese?
1. Simplicity: This dish is the epitome of simple, elegant cooking. It’s about letting high-quality ingredients shine without unnecessary fuss.
2. Flavor: The combination of tender chicken, mozzarella cheese, sweet-tart tomatoes, and aromatic basil is a flavor explosion. It’s Italy on a plate.
3. Versatility: Chicken Caprese is a chameleon. Dress it up for a dinner party or keep it casual for a weeknight meal. It’s always a crowd-pleaser.
4. Health: It’s relatively healthy and provides protein, potassium and calcium. Lean protein, fresh veggies, and healthy fats – your body will thank you.
In a world full of complicated recipes and over-the-top food trends, Chicken Caprese is a breath of fresh, basil-scented air. It’s a reminder that sometimes, the best meals are the ones that keep it simple. So next time you’re staring blankly into your fridge, wondering what to cook, remember this recipe. It’s easy, it’s delicious, and it’s guaranteed to impress – even if it’s just yourself you’re trying to impress.
Here’s your printable-
Chicken Caprese
Chicken Caprese is so easy! Chicken breasts, fresh mozzarella cheese, fresh basil and juicy tomatoes drizzled in a balsamic glaze. Serve with pasta or a salad and crusty Italian bread.
Ingredients
Chicken
- 1/2 cup olive oil, extra virgin
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 4 boneless, skinless chicken breasts
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp avocado oil, or other neutral oil
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves (a handful should do, but let’s not be stingy)
Balsamic Glaze
- 1/4 cup balsamic vinegar
Instructions
- Trim chicken of any fat and sprinkle with salt and pepper, both sides.
- Combine olive oil, vinegar and honey and pour in a large zip lock bag. Add chicken and marinate for two hours, up to overnight.
- Remove chicken from bag and discard marinade.
- Heat avocado oil over medium high heat in a large skillet.
- Add chicken and sear on both sides, 5-7 minutes. Remove from heat and cover. Do NOT empty the pan; leave the juices.
- While the chicken is cooking, add vinegar to a small sauce pan over medium heat. Cook, stirring consistently, until vinegar is reduced by about 1/4 and is starting to thicken. Remove from heat.
- Add garlic to the pan and saute until fragrant, about a minute, then add tomatoes and stir.
- Move the chicken back to the pan and place enough mozzarella cheese to cover the chicken. Cover the pan with a lid, long enough for the cheese to melt.
- When plating, top chicken with fresh basil and tomatoes and drizzle with reduced balsamic vinegar.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 427Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 971mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 48g
The provided nutrition calculated may not always be accurate.
