Caprese Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
283 kcal
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Course
Main Course
Caprese Chicken
Description
The recipe begins by seasoning boneless, skinless chicken breasts before cooking them in olive oil until golden brown and fully cooked. After removing the chicken, balsamic vinegar and garlic are added to the skillet to create a sauce base. Halved grape tomatoes simmer in this mixture until they soften and burst, releasing concentrated flavor. Fresh torn basil is stirred in, after which the chicken is returned to the pan, nestled among the tomatoes.
Each chicken breast is topped with a slice of fresh mozzarella, and the pan is briefly covered to melt the cheese. This results in chicken with a golden crust beneath a layer of creamy, slightly salty cheese combined with a sweet-tart tomato and balsamic sauce. The dish offers a pleasant interplay of textures and bright, herbal notes from fresh basil.
This recipe yields four servings and pairs well with simple sides like greens or crusty bread to mop up the sauce. The fresh basil and mozzarella are key to capturing the Caprese flavors in a hot entrée format.
Leftovers keep well for up to four days when stored covered in the refrigerator.
Ingredients
- 1 tablespoon olive oil
- 4 chicken breast about 1 1/2 pounds, see note 1, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 2 cloves garlic minced
- 1 pint grape tomatoes halved (see note 2)
- 2 tablespoons basil torn (see note 3, fresh leaves
- 4 lices mozzarella cheese (see note 4)
Instructions
- Sprinkle chicken with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). In a large skillet over medium-high heat, heat oil until shimmering.
- Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes. Flip chicken, add water, and cover.
- Continue cooking until the internal temperature reaches 165 degrees at the thickest part of a breast, about 4 to 5 minutes longer. Transfer to a plate and tent with foil.
- Add balsamic vinegar and garlic to skillet and stir until fragrant, about 30 seconds. Add tomatoes and bring to boil. Reduce heat and simmer until tomatoes have softened and opened, about 5 to 7 minutes. Stir in basil and season to taste with salt and pepper.
- Return chicken to skillet, nestling among tomatoes. Top with mozzarella cheese and cover until cheese is melted, about 30 seconds.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Boneless, skinless chicken breasts are quick-cooking; chicken tenderloins or thighs can be used but adjust cooking time to ensure 165°F internal temperature.
- Use grape or cherry tomatoes for concentrated flavor and less watery sauce.
- Fresh basil adds peppery brightness; dried can substitute if fresh is unavailable.
- Fresh mozzarella provides creamier, saltier texture than regular mozzarella; often sold in liquid brine.
- Recipe yields four dinner-sized servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 283kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 319mg | 13% |
| Potassium | 747mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 18mg | 20% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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