Caprese Chicken

5 from 4 votes

Caprese Chicken comes together fast with tender chicken, blistered tomatoes, melty cheese, and a quick pesto and balsamic finish. Shop the recipe here.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: American, Healthy

Keyword: Caprese Chicken

Servings: servings

Author: Chelsea Lords

Cost: $15.12

Ingredients

1 pound boneless, skinless chicken breasts (2 breasts)
2 teaspoons Italian seasoning divided
Salt and pepper
2 tablespoons olive oil divided
1 tablespoon unsalted butter
1/2 large red onion finely diced
3 cups halved cherry tomatoes
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 cup mozzarella cheese pearls see note 1
1/3 cup ribboned fresh basil
basil pesto for serving, see note 2
Parmesan cheese optional, for serving, see note 3
Balsamic reduction optional, for serving

US - Metric

Instructions

Slice each chicken breast in half widthwise to create 2 thinner cutlets. Lightly pound to even thickness if needed. In a small bowl, mix 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon pepper. Season one side of the chicken with half of this mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, seasoned side down, and sprinkle remaining seasoning mix on top. Cook for 4 minutes without moving, then flip, add 1 tablespoon butter, and cook for another 3–4 minutes or until golden brown and internal temp hits 160°F. Remove from pan and cover with foil to keep warm.
In the same pan (don’t clean it), reduce heat to medium. Add remaining 1 tablespoon olive oil and diced onion. Sauté for 3–5 minutes, scraping up browned bits from the pan, until onion softens and turns golden.
Add cherry tomatoes, remaining 1 tsp Italian seasoning, garlic, balsamic vinegar, & honey. Season with ½ tsp salt & ¼ tsp pepper. Turn heat back up to medium-high and cook for 2–4 minutes, until tomatoes begin to soften.
Remove pan from heat. Nestle chicken back into the pan with any juices left behind on the plate. Sprinkle mozzarella pearls around the pan. Cover for 1 minute to soften the cheese. Uncover, add dollops of pesto to taste, and top with fresh basil. Drizzle with balsamic reduction and, if desired, grate fresh Parmesan on top. Serve right away.

Video

Notes

Note 1: Mozzarella pearls are ideal here, but you can also cube fresh mozzarella if needed.

Note 2: Either use store-bought pesto or make your own with my favorite Pesto Recipe.

Note 3: Buy a block of Parmesan cheese and use a zester to grate it over individual plates for the best super fine texture.

Storage: For the best flavor, enjoy this dish fresh right after cooking. If you have leftovers, store in an airtight container in the fridge for up to 3-4 days. To reheat, use the oven or stovetop gently, adding a splash of chicken broth or water to keep it moist.

Nutrition