0 from 30 votes
Caprese Chicken
This Caprese Chicken is an easy dinner recipe with the most flavorful balsamic sauce, seasoned and seared chicken, fresh tomatoes, and basil.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 472 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 8 slices fresh mozzarella whole milk/low moisture melts best
- 1 whole tomato thinly sliced
- 1 cup cherry tomatoes
Balsamic Sauce
- 1/3 cup dry white wine see notes
- 3 cloves garlic minced
- 3 tablespoons butter
- 1/3 cup balsamic vinegar
- 1/3 cup chicken broth
- 3 tablespoons honey
- 1 teaspoon dried basil
For Serving
- fresh basil
- balsamic glaze
- freshly cracked pepper
Instructions
- Preheat oven to 425°F.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
- Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
- Melt the butter, then add the garlic and cook for 2 minutes. Add the balsamic vinegar, chicken broth, and honey and stir to combine. Bring to a gentle boil. Let it simmer and reduce for 5 minutes, remove from heat.
- Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
- Add the chicken to the sauce along with any juices from the plate. Top each piece of chicken with 2 slices of mozzarella and 1 slice of tomato, then sprinkle with dried basil. Arrange the cherry tomatoes around the chicken.
- Bake for 8-10 minutes, or until the cheese is just melted, then broil at 425 (or a low broil), for about 2 minutes. Watch it carefully during this time. Remove from oven. Drizzle with balsamic glaze and garnish with fresh basil. Serve with roasted asparagus or roasted potatoes.
Cup of Yum
Notes
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Pairing Suggestions: Roasted Potatoes, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes.
- The nutritional information provided is an estimate and is per serving. This recipe makes 4 servings.
Nutrition Information
Calories
472kcal
(24%)
Carbohydrates
22g
(7%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
573mg
(24%)
Potassium
451mg
(13%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
993IU
(20%)
Vitamin C
12mg
(13%)
Calcium
332mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 472
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 573mg | 24% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.