Description
Easy chicken caprese with fresh mozzarella and garden tomatoes brings together juicy chicken breasts with ripe tomatoes, creamy mozzarella, and fresh basil for a simple dinner that tastes restaurant-quality. Your table gets a light, fresh meal in about 30 minutes that feels elegant without any fuss.
Ingredients
Scale
Protein:
- 4 boneless skinless chicken breasts
Seasonings and Cooking Fat:
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Assembly and Finishing:
- 2 cups cherry or grape tomatoes
- 8 ounces fresh mozzarella
- 10 fresh basil leaves
- 2 tablespoons balsamic glaze
- 0.5 teaspoon crushed red pepper flakes
Instructions
- Pat your 4 boneless, skinless chicken breasts dry with paper towels, then sprinkle both sides evenly with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat until it shimmers, then lay your chicken breasts flat in the pan.
- Let your chicken sear without moving it for 5 to 6 minutes at medium heat until the bottom turns golden, then flip and cook the other side for another 5 to 6 minutes until a meat thermometer reaches 165°F.
- Shift your chicken to the pan’s edges and add your 2 cups halved cherry or grape tomatoes to the center of the skillet.
- Cook your tomatoes for 3 to 4 minutes at medium heat, stirring occasionally, until they begin to blister and release their natural juices.
- Arrange 2 slices of 8 oz fresh mozzarella (cut into ¼-inch rounds) directly on top of each chicken breast.
- Cover your skillet with a lid or foil and let it sit for 2 to 3 minutes at medium heat so the mozzarella softens and becomes creamy.
- Remove your pan from the heat, then scatter 10 to 15 torn fresh basil leaves across the top of everything.
- Drizzle your entire dish with 2 tablespoons balsamic glaze, then transfer your chicken to plates with the tomatoes and pan juices spooned alongside.
Notes
- Pat your chicken completely dry before seasoning so it browns evenly in the pan and develops a golden crust rather than steaming.
- Use room-temperature mozzarella slices instead of cold ones straight from the fridge, as they melt faster and more evenly over the hot chicken.
- Choose ripe tomatoes at peak season for the best flavor, since the dish relies on their natural sweetness and juiciness to create the sauce.
- Tear your basil by hand just before adding it to keep the leaves from bruising and turning dark, which preserves their fresh, bright taste.
- Prep Time: 5 minutes
- Cook Time: 16-19 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 100 mg