Name: Easy Chicken Caprese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb boneless skinless chicken breasts; Kosher salt; Black pepper; Extra virgin olive oil; Basil pesto, (Homemade or store-bought); 4 slices fresh mozzarella cheese, low sodium, ((about 1/4 to 1/2 inch in thickness each)); 1 tomato, sliced; 2 tbsp Balsamic glaze or balsamic reduction, (I used this one); 8 Fresh basil leaves, (leave 4 whole and slice the rest into ribbons)

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You'll love this 20-minute chicken caprese recipe with basil pesto, fresh mozzarella and ripe tomatoes. You can make it in a skillet or on your outdoor grill! Be sure to grab my tips and see the step-by-step and watch my video below!

Easy Caprese Chicken with basil pesto, fresh mozzarella, ripe tomatoes, and balsamic glaze

What is caprese?

Classic caprese salad or insalata caprese is a favorite summer salad made of ripe fresh tomatoes, mozzarella cheese, basil, and a splash of balsamic reduction or glaze.

This Chicken recipe goes just a little bit further, turning the beloved classic salad into dinner by adding chicken breasts for a quick dinner that's perfect for any night of the week, and honestly, good enough for company.

And now, with the first signs of farmer's market tomatoes, I've been alternating between this chicken caprese and my easy Italian baked chicken (another great one to try)!

How to make chicken caprese

This is super easy to make right in a pan or indoor griddle, but feel free to fire up the grill if you like. And to keep things quick, you can make basil pesto ahead and store it or use store-bought pesto. Same for the balsamic glaze. Here's how to make it:

First, prepare and season the chicken
If you start with thicker chicken breasts, you can cut them horizontally through the middle to make thinner cutlets. Or, you can also use a kitchen mullet to flatten the breasts for even and quick cooking (I find the chicken to be more tender if you go the extra mile to do this.) Pat the chicken dry and season with kosher salt and black pepper on both sides.
Sear the chicken
In your pan or griddle, heat a little bit of extra virgin olive oil over medium-high heat (alternatively, preheat outdoor grill on medium-high, make sure grates are oiled so chicken does not stick.) Add the chicken pieces and cook for 3 to 5 minutes on each side. Tip: the chicken is done when its internal temperature registers 165 degrees F.
Add basil pesto and mozzarella
During the last couple minutes of cooking, spoon a bit of basil pesto over each piece of chicken and top with a slice of mozzarella (should melt just a little as the chicken finishes cooking. Mmmm so good!)
Remove from heat and finish by topping each piece of chicken with basil leaves, tomato slices, and a drizzle of balsamic reduction (or balsamic glaze)

(TIP: if you want to make your own balsamic glaze, you can start with 2 cups of balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat, then simmer on low heat till it thickens and is reduced by ½ half. About 20 minutes or so. Let cool; it will thicken some more.)

Finally, add fresh basil and tomato slices to complete caprese chicken

What to serve with it?

Chicken caprese can be served with your favorite grain or plain orzo pasta. And even though a salad is technically incorporated (caprese salad), I still like to start the meal with something bright like this cucumber salad or this hearty Mediterranean three bean salad (the bean salad is hefty enough that you can probably just make it your side and skip the pasta/grain option).

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