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When you’re craving restaurant-quality Italian flavors but only have 20 minutes to spare, this Caprese Chicken recipe is your answer. Combining tender chicken cutlets with fresh mozzarella, marinated cherry tomatoes, and aromatic basil, this dish brings all the beloved flavors of a classic Caprese salad to your dinner table in the most satisfying way possible.
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Why You’ll Love This Caprese Chicken Recipe
This simple chicken recipe checks all the boxes for a weeknight winner. It’s quick, requiring just 20 minutes from start to finish. It’s easy, with straightforward steps that even beginner cooks can master. And most importantly, it’s absolutely delicious, with the perfect balance of savory, tangy, and fresh flavors that make chicken breast recipes truly special.
The beauty of this dish lies in its simplicity. Unlike complicated baked chicken recipes that require hours of marinating or multiple cooking techniques, this Caprese Chicken comes together in one skillet. The chicken stays juicy and tender, while the marinated tomatoes add a burst of freshness that elevates the entire dish. The melted mozzarella ties everything together, creating those irresistible cheese pulls that make this one of the best quick dinner ideas you’ll ever try.
Essential Equipment for Perfect Caprese Chicken
To make this recipe, you’ll need a large oven-proof skillet that can go from stovetop to broiler. A quality frying pan ensures even heat distribution, which is crucial for getting that perfect golden crust on your chicken. You’ll also want a reliable cutting board and sharp chef’s knife for preparing the tomatoes and basil.
Ingredients You’ll Need
This recipe is divided into two simple components: the marinated tomatoes and the chicken. Here’s everything you need:
Marinated Tomatoes
| Ingredient | Amount |
|---|---|
| Cherry tomatoes, halved | 2 cups |
| Olive oil | 2 Tbsp |
| Prepared pesto | 2 Tbsp |
| Balsamic reduction | 1 Tbsp, plus more for serving |
| Kosher salt and black pepper | To taste |
Chicken
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp |
| Salted butter | 2 Tbsp |
| Chicken cutlets | 6 pieces (1 1/4 to 1 1/2 lbs) |
| Kosher salt and black pepper | To taste |
| Large basil leaves | 6, plus more for serving |
| Fresh mozzarella slices | 6 |
| Ciabatta bread, toasted | For serving |
Step-by-Step Instructions
Preparing Your Workspace
Before you begin cooking, preheat your oven to broil. Having everything ready before you start cooking ensures a smooth, stress-free cooking experience. Gather all your ingredients and have them measured and prepared. Use a mixing bowl to combine the marinated tomato ingredients.
Making the Marinated Tomatoes
In a small bowl, combine the halved cherry tomatoes with olive oil, pesto, and balsamic reduction. Season with a pinch of kosher salt and black pepper. Toss everything together until the tomatoes are evenly coated. Set this mixture aside while you prepare the chicken. The tomatoes will continue to marinate and develop flavor as you work.
Cooking the Chicken to Perfection
Heat the olive oil and butter in your large skillet over medium-high heat. While the pan is heating, season both sides of the chicken cutlets generously with kosher salt and black pepper. Once the butter has melted and the pan is hot, carefully add the chicken cutlets to the skillet.
Cook the chicken without moving it for about 3 minutes on the first side. This allows a beautiful golden crust to develop. Using kitchen utensils like tongs or a spatula, flip each cutlet and cook for another 3 minutes on the second side, until the chicken is just cooked through and golden brown.
Adding the Caprese Toppings
Once the chicken is cooked, top each cutlet with one large basil leaf and one slice of fresh mozzarella. The residual heat from the chicken will begin to soften the cheese, but the broiler will finish the job perfectly.
Carefully transfer the skillet to your preheated broiler. Broil for 2 to 3 minutes, watching carefully, until the mozzarella is melted and just beginning to bubble. The cheese should be gooey and slightly golden on top.
Final Assembly and Serving
Remove the skillet from the oven using oven mitts. Top the chicken with the marinated tomatoes, being careful not to completely cover the melted cheese you want to see those beautiful layers. Drizzle additional balsamic reduction over everything, and garnish with fresh basil leaves torn by hand.
Serve immediately with toasted ciabatta bread for soaking up all the delicious juices and balsamic reduction.
Expert Tips for the Best Results
Choose the Right Chicken: Chicken cutlets are ideal for this recipe because they cook quickly and evenly. If you only have regular chicken breasts, you can butterfly them or pound them to an even thickness using a meat tenderizer.
Don’t Overcook: Chicken can dry out quickly when overcooked. Use a meat thermometer to ensure your chicken reaches 165°F internally but doesn’t go beyond that. The broiling step will continue cooking the chicken slightly, so remove it from the stovetop when it’s just done.
Quality Ingredients Matter: Since this recipe has so few ingredients, each one needs to shine. Use fresh mozzarella (the kind packed in water), ripe cherry tomatoes, and fresh basil for the best flavor.
Watch the Broiler: Broilers can vary significantly in intensity. Keep a close eye on the cheese as it melts to prevent burning. If your broiler is particularly strong, you may only need 1-2 minutes.
Serving Suggestions
This Caprese Chicken pairs beautifully with a variety of sides. Try it with:
- Garlic pasta tossed with olive oil and Parmesan
- A crisp arugula salad with lemon vinaigrette
- Roasted vegetables like zucchini, bell peppers, or asparagus
- Creamy polenta or risotto
- Classic Italian bruschetta as an appetizer
The toasted ciabatta isn’t just for serving it’s essential for soaking up every last drop of the pesto-balsamic sauce that pools in the pan.
Make-Ahead and Storage Tips
While this dish is best served fresh, you can prep components ahead. Marinate the tomatoes up to 4 hours in advance and store them covered in the refrigerator. You can also pound and season the chicken earlier in the day, keeping it refrigerated until ready to cook.
Leftover Caprese Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 350°F until warmed through. Note that the mozzarella won’t have the same fresh, melty texture upon reheating, but the flavors will still be delicious.
Nutritional Benefits
This recipe offers a well-balanced meal with lean protein from the chicken, healthy fats from olive oil and mozzarella, and vitamins from the fresh tomatoes and basil. Cherry tomatoes are rich in lycopene, a powerful antioxidant, while basil provides vitamin K and anti-inflammatory compounds.
Variations to Try
Caprese Chicken Pasta: Slice the cooked chicken and toss it with pasta, the marinated tomatoes, and extra pesto for a complete one-bowl meal.
Grilled Version: During summer months, grill the chicken instead of pan-searing for a smoky flavor that pairs beautifully with the fresh toppings.
Balsamic Glaze Options: If you can’t find balsamic reduction, make your own by simmering balsamic vinegar over low heat until it reduces by half and becomes syrupy.
Add Vegetables: Layer sliced zucchini or roasted red peppers under the chicken for extra nutrition and flavor.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re even more forgiving than breasts and won’t dry out as easily. Adjust cooking time slightly as thighs may take an extra minute or two per side.
What if I don’t have pesto?
You can skip the pesto and add fresh minced garlic to the tomato mixture instead. Alternatively, make a quick pesto by blending basil, garlic, olive oil, pine nuts, and Parmesan in a food processor or blender.
Can I make this recipe dairy-free?
Yes! Omit the butter and cheese, or use dairy-free alternatives. The marinated tomatoes are so flavorful that the dish will still be delicious without the mozzarella.
How do I know when the chicken is done?
The internal temperature should reach 165°F. The chicken should also be opaque throughout with no pink remaining, and the juices should run clear when pierced.
Can I double this recipe for a crowd?
Definitely! You may need to work in batches if your skillet isn’t large enough to hold all the chicken without crowding. Alternatively, use two skillets simultaneously.
What’s the difference between balsamic vinegar and balsamic reduction?
Balsamic reduction (also called balsamic glaze) is balsamic vinegar that’s been simmered until thick and syrupy. It’s sweeter and more concentrated. You can buy it pre-made or make your own.
Why This Recipe Works
The combination of cooking methods searing on the stovetop and finishing under the broiler creates the perfect texture. The chicken develops a flavorful crust from the initial sear, stays juicy from the quick cooking time, and gets topped with perfectly melted cheese from the broiler. The marinated tomatoes add freshness and acidity that cuts through the richness of the cheese and butter, while the basil brings that classic Italian aromatics that make Caprese flavors so irresistible.
This is the kind of recipe that looks and tastes impressive but requires minimal effort and basic cooking skills. It’s proof that simple chicken recipes don’t have to be boring, and that quick dinner ideas can rival anything you’d order at a restaurant.
Print5-Ingredient Caprese Chicken (Ready in 20 Minutes!)
This Caprese Chicken features tender chicken cutlets topped with fresh mozzarella, marinated cherry tomatoes, basil, and balsamic reduction. Ready in just 20 minutes, it’s the perfect quick dinner idea that tastes like restaurant-quality Italian cuisine.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 6
- Category: Main Course
- Method: Stovetop, Broiled
- Cuisine: Italian
Ingredients
2 cups cherry tomatoes, halved
2 Tbsp olive oil
2 Tbsp prepared pesto
1 Tbsp balsamic reduction, plus more for serving
Kosher salt and black pepper to taste
2 Tbsp olive oil (for chicken)
2 Tbsp salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs)
Kosher salt and black pepper
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving
Instructions
1. Preheat the oven to broil.
2. In a small bowl, toss the cherry tomatoes with 2 Tbsp olive oil, pesto, and balsamic reduction. Season with a pinch of salt and pepper, and set aside.
3. In a large oven-proof skillet, heat 2 Tbsp olive oil and butter over medium-high heat.
4. Season the chicken cutlets with salt and pepper, and add to the skillet.
5. Cook until golden and just cooked through, about 3 minutes per side.
6. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella.
7. Transfer the skillet to the broiler and cook until the mozzarella is melted, 2 to 3 minutes.
8. Remove the skillet from the oven and top with the marinated tomatoes, being careful not to completely cover the chicken.
9. Drizzle with additional balsamic reduction and top with more fresh basil.
10. Serve immediately with toasted ciabatta bread.
Notes
Use chicken cutlets for even, quick cooking. If using regular chicken breasts, butterfly or pound them to even thickness.
Watch the broiler carefully to prevent burning the cheese.
Fresh mozzarella works best for this recipe (the kind packed in water).
The marinated tomatoes can be prepared up to 4 hours in advance.
Serve immediately for the best melted cheese texture.
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Essential Kitchen Equipment
