This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.
Table of Contents
This Chicken Caprese Skillet is inspired by my Baked Chicken Caprese. It’s made with all of the fresh, delicious ingredients you’d find in a traditional Caprese salad, but cooked over chicken on the stove for a complete, healthy meal!
This recipe is loaded with delicious flavor, takes just 25 minutes to make, and makes the perfect easy weeknight dinner!
- Oil: any neutral flavored oil works great for browning the chicken.
- Chicken Breast: you’ll need 2 whole boneless and skinless chicken breasts. We’re going to butterfly them so that they cook more evenly and quickly!
- Salt and Pepper: a simple pair used to lightly season the chicken before browning.
- Cherry Tomatoes: I recommend slicing the cherry tomatoes in half to make them into the perfect bite size.
- Water and Balsamic Vinegar: the base for our Chicken Caprese balsamic glaze. Balsamic vinegar creates the flavor base while water helps tone the acidity down just a touch.
- Basil Pesto: I like to use basil pesto to give the Chicken Caprese Skillet some extra basil flavor, but you can also swap it out for dried basil or additional fresh basil leaves if preferred.
- Honey: adds just the right amount of sweetness to the glaze.
- Garlic: you’ll need three cloves of freshly minced garlic. In a pinch, you can substitute with garlic powder or jarred, minced garlic.
- Cornstarch: whisked into the glaze to help thicken it.
- Salt and Black Pepper: added to taste.
- Basil: a few leaves of fresh basil is the perfect way to finish it off.
How to Make this Chicken Caprese Skillet
This delicious Caprese Chicken-inspired recipe comes together in just 25 minutes!
- Brown the chicken: Heat oil in a large skillet and “butterfly” the chicken, meaning split the it into two thinner pieces. You should end up with 4 pieces of chicken. Pat each piece dry, then add it to the skillet and season with salt and pepper. Cook until golden-brown.
- Add the tomatoes: Add the halved cherry tomatoes to the skillet and cook until blistered and softened.
- Make the sauce: In a bowl, whisk together all of the sauce ingredients, then pour that into the skillet. Cook until thickened, adding water as needed to thin.
- Add the cheese: Top each chicken breast with ¼ cup mozzarella, then top with the lid and remove from heat to allow the cheese to melt.
- Garnish and serve: Top the skillet with fresh basil, then serve.
Chicken Caprese FAQs
It’s a meal inspired by the classic Italian dish, Caprese Salad. Caprese salad is a simple side dish made with fresh slices of mozzarella, fresh, sliced tomatoes, and fresh basil all topped with a balsamic glaze. Caprese Chicken is all of that, but with the addition of chicken to make it into a meal!
In this Caprese Chicken Skillet recipe, I swap add basil pesto as well as fresh basil for some extra flavor. You can also use a little bit of dried basil in place of the pesto if preferred.
Caprese Chicken is a delicious meal all on its own, but you can bulk it up even more and serve it with a side of crusty Garlic Bread, over a pile of pasta, or with a side of Roasted Potatoes or a simple green salad.
Leftover Chicken Caprese will last in an airtight container in the fridge for 3-4 days. To reheat, warm in the oven or on low in a skillet until heated through.
Yes! To freeze, assemble and cook as directed. Cool completely and store in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, then warm on the stove, adding additional water to thin the sauce as needed.
Tips and Notes
- Butterfly the chicken. Slicing the chicken breasts into thinner pieces allows it to cook more quickly!
- Pat it dry. I recommend patting the chicken pieces dry with a paper towel before cooking. This helps the chicken to brown instead of steam.
- Check the temp. Use a meat thermometer to double check that the chicken is done cooking before serving. It should be 165ºF.
- Brown the cheese. The cheese will melt without broiling, but if you want to give it that yummy golden color, stick it uncovered under the broil for a couple of minutes.
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Chicken Caprese Skillet
- 2 tablespoons oil
- 2 boneless skinless chicken breasts (about 1 lb)
- salt and pepper
- 1 cup cherry tomatoes (halved)
- ¼ cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon basil pesto*
- 1 tablespoon honey
- 1 tablespoon freshly minced garlic (about 3 cloves)
- 1 teaspoon corn starch
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- fresh basil leaves
- Heat oil in a large skillet over medium high heat.
- Split chicken breasts (butterflying them) to make two thinner pieces (four pieces total). Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
- Season with salt and pepper and light golden brown on each side in the skillet, about 5-6 minutes.
- Add the tomatoes and cook until slightly blistered and softened, just a couple minutes.
- Whisk together the sauce: water, balsamic vinegar, pesto, honey, garlic, corn starch, salt and pepper. Pour into the skillet with the chicken and tomatoes and cook until thickened (just a couple minutes). Add additional water to thin the sauce if desired.
- Top each chicken breasts with ¼ cup mozzarella. Place the lid on the skillet, remove from the heat and allow to melt (if desired, you can place under the broiler for 1-2 minutes to brown.
- Top with sliced fresh basil leaves if desired and serve.
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