BEST Caprese Chicken Recipe with basil pesto, fresh mozzeralla and ripe tomatoes. Ready in 20 minute, this is perfect for any night of the week, but totally company-worthy! Plus, it’s gluten free, low carb, and only 288 calories per serving. You can make this chicken caprese in an indoor pan or girddle or fire up the grill, if you like.
Be sure to grab my tips and see the step-by-step tutorial below!
What is Caprese Chicken?
Classic caprese salad or insalata caprese is a favorite summer salad and almost everyone is familiar with it–ripe tomatoes, fresh mozzarella, basil, and a splash of balsamic glaze. This caprese chicken recipe goes just a little bit further, turning the beloved classic salad into dinner by adding chicken breasts. It’s such 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 this Caprese Chicken Recipe
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, I used store-bought basil pesto and balsamic glaze. Here’s how to make it:
1. Pat chicken breast dry and season with salt and pepper.
TIP: if you start with two large chicken breasts, you can cut them horizontally through the middle to make thinner cutlets. 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.)
2. Heat skillet or pan and add about 1 tbsp extra virgin olive oil to coat bottom of the pan (alternatively, preheat outdoor grill on medium-high, make sure grates are oiled so chicken does not stick.) Add chicken and cook for 3 to 5 minutes on each side.
Tip: Chicken is done when internal temperature registers 165 degrees F
3. At 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!)
4. Off heat, add fresh basil leaves, tomato slices, generous drizzle of balsamic glaze…and this epic caprese chicken is ready! Enjoy!
(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 1/2 half. About 20 minutes or so. Let cool; it will thicken some more.)
What to serve with this Chicken Caprese?
Caprese chicken goes with any favorite grain really or plain orzo. And I know, a salad is technically incorporated, but 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.)
More Recipes to Try:
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- 1 lb/453.592 g boneless skinless chicken breasts (4 evenly thin pieces. Use a kitchen mullet to flatten chicken)
- Kosher salt
- Black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- Basil pesto (store bought is just fine, I used this one)
- 4 slices low-sodium fresh mozzarella cheese (about 1/4 to 1/2 inch in thickness each)
- 4 thick slices of ripe tomatoes
- Balsamic glaze or balsamic reduction (I used this one, about 2 to 3 tbsp)
- 8 Fresh basil leaves (leave 4 whole and slice the rest into ribbons)
- Pat chicken dry and season with salt and pepper (see cook’s tip #1 below for quick and even cooking)
- Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See Cook’s Tip #2 if you prefer to use outdoor grill)
- Add chicken and cook for 3 to 5 minutes on each side or till done (chicken’s internal temperature should register 165 degrees F.)
- At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.
- Remove from heat. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle fresh basil ribbons.
- Cook’s Tip#1: You can make this recipe using 2 large chicken breasts, cut horizontally through the middle to make 4 thinner cutlets or pieces. If you like, use a kitchen mullet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
- Cook’s Tip #2: To use a gas grill. Oil grates and preheat the grill on medium-high heat. Grill chicken on each side for 3 to 5 minutes or until internal temperature registers 165 degrees F. Follow rest of the recipe as written.
- Cook’s Tip #3: For a shortcut, I used this store-bought basil pesto and this balsamic glaze.
- To Make Own Balsamic Glaze: pour 2 cups balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (20 to 25 minutes.) Set aside to cool for 10 minutes; it will continue to thicken.
- What to Serve Along? Caprese chicken works well with plain orzo or your favorite grain. I like to start the meal with something bright still like a bowl of this fresh cucumber salad or 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.)
- Visit The Mediterranean Dish online store for our collection of Greek extra virgin olive oils (from organically grown and processed Koroneiki olives) and organic and all-natural spices and more!
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Keywords: Caprese Chicken, Mozzarella Chicken, Balsamic Chicken, Italian Chicken