Caprese Chicken
User Reviews
5
Caprese Chicken
Description
This dish begins by seasoning chicken breasts with salt and pepper before cooking them in a hot pan until golden on each side. After removing the chicken, balsamic vinegar is added to the pan then garlic and cherry tomatoes are cooked briefly until fragrant and the tomatoes soften but do not fully break down. The chicken is returned to the pan and topped with slices of mozzarella cheese, covered to allow the cheese to melt gently. Finally, torn fresh basil leaves are scattered over the top before serving, bringing herbal brightness and freshness to the dish. The balsamic vinegar glaze carries the flavors left in the pan and adds a subtle sweetness and acidity to complement the chicken and cheese combination.
The recipe suggests checking chicken doneness with a thermometer aiming for 165°F (74°C) and recommends selecting evenly sized pieces for uniform cooking. Leftovers can be refrigerated for up to four days.
Ingredients
- 1 pound chicken breast boneless, 453g
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- 1 cup cherry tomatoes 149g
- 6-8 basil torn, leaves
- 3 lices mozzarella cheese
- salt to taste
- 1 teaspoon black pepper
- 3-4 tablespoons balsamic vinegar
Instructions
- Heat large heavy bottom pan over medium-high heat. Season chicken pieces with salt and pepper and cook until golden and charred, about 5-6 minutes per side. Transfer to a plate.
- Lower the heat, add balsamic vinegar to the pan, then add garlic and cook until fragrant or for 1 minute. Add tomatoes and season with salt. Let it simmer until soft, don’t cook too much.
- Add th chicken back into the pan, top with mozzarella cheese slice; cover with a lid and allow it to melt.
- Once the cheese is melted, add the torn basil leaves on top, then serve.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) before serving.
- Choose chicken pieces of similar size for even cooking.
- When adding balsamic vinegar, scrape the pan bottom with a wooden spoon to mix in browned bits for flavor.
- Optionally, halve the cherry tomatoes before sautéing to release more flavor.
- Leftovers store well in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 272mg | 11% |
| Potassium | 545mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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