Baked Chicken Caprese Skillet
Easy to make, full of fresh flavor and always a delicious idea for dinner, this Chicken Caprese Skillet checks all of the necessary boxes. This is one of my favorite weeknight dinner recipes that gets the whole family excited to dig in! So grab your favorite glass of vino, because it’s time to make this Italian-inspired chicken dinner.
Chicken Caprese Skillet
I’m not sure if it’s one specific element of this recipe that makes it so delicious, of if it’s a combination of every perfect ingredient. For example, I want to say the bursting tomatoes are the most delicious aspect of this skillet recipe, but then I can’t forget about the freshly chopped basil leaves!
However, neither of those ingredients would be much without the perfectly cooked chicken breasts. Oh, and you can’t forget about the homemade balsamic reduction!
See what I mean? It’s impossible to say which ingredient in this easy to make chicken caprese skillet is the most drool-worthy, as they all stand out, yet come together in an unforgettably good way.
While this chicken breast dinner is sure to fill up every belly at the table, it’s also pretty light from the addition of tomatoes and fresh basil. I love when my dinner is hearty and filling, yet also fresh as can be. It’s the best of both worlds!
While this dinner is perfect for an easy weeknight meal for the family, this is also a great recipe to use for at-home date nights. If 2020 taught us anything, it’s the importance of treating yourself to delicious date night worthy dinners at home! Just in case those restaurants ever get shut down again, you can turn to this Italian recipe to save the day. Just pair it with a couple glasses of wine and finish the night off with some Cannoli Dip for a dinner that might just be even better than your local restaurants.
How to Make It
Make the balsamic reduction. In a small saucepan, combine ½ cup balsamic vinegar and the honey. Heat on medium-high until boiling, then reduce to a simmer. Let this simmer and until reduced by about half (5 to 10 minutes), stirring occasionally. When it coats the back of a spoon it’s done.
Pound it. Pound chicken breasts to an even thickness, then halve each breast. Season chicken with Italian seasoning, salt and pepper.
Sear it. Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Sear the chicken until cooked through, about 4 minutes on each side. Remove chicken from skillet and set aside.
Sauté. Turn heat down to medium and add another tablespoon of olive oil. Saute the onion until soft, about 3 minutes. Add the garlic and cook until fragrant, about one minute. Toss in tomatoes and season with 1 tablespoon balsamic vinegar, salt and pepper. Stir to combine. Continue to cook for 2 more minutes.
Make it cheesy. Add the chicken breasts back to the skillet. Place a slice of cheese on top of each chicken piece. Cover the skillet and turn heat off. Allow cheese to melt for about 2 minutes.
Enjoy! Remove cover, scoop some of the tomato mixture on top of the breasts, then drizzle the balsamic reduction over the tops. Generously sprinkle basil over the top of everything. Serve warm.
How long will this chicken caprese stay fresh?
In an airtight container in the fridge, any leftovers you have of this dish will stay fresh for up to 3 days. It reheats best right back in the skillet over medium heat until warmed through.
What should I serve with chicken caprese?
There are so many tasty options! Here are just a few of my favorite sides to plate this fresh, Italian chicken dinner with.
- Fresh greens like Garlic Parmesan Baked Asparagus, Lemon Parmesan Sauteed Green Beans, or Sauteed Broccoli Rabe.
- Add a carby side with the Best Buttered Noodles or Fettuccine Alfredo.
Calling all caprese lovers!
- Caprese Salad Skewers
- Grilled Caprese Stuffed Chicken
- Caprese Tortellini Pasta Salad
- Tomato Mozzarella Caprese Salad
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Get the Recipe: Baked Chicken Caprese
Ingredients
- 2 chicken breasts
- ½ cup balsamic vinegar, + 1 tablespoon, divided
- 1 ½ teaspoon honey
- Salt & pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1 cup diced red onion
- 5 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 4 slices fresh mozzarella cheese
- ¼ cup basil leaves, chopped
Equipment
- skillet
Instructions
- Make the balsamic reduction: In a small saucepan, combine ½ cup balsamic vinegar and the honey. Heat on medium-high until boiling, then reduce to a simmer. Let this simmer and until reduced by about half (5 to 10 minutes), stirring occasionally. When it coats the back of a spoon it’s done.
- Pound chicken breasts to an even thickness, then halve each breast. Season chicken with Italian seasoning, salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Sear the chicken until cooked through, about 4 minutes on each side. Remove chicken from skillet and set aside.
- Turn heat down to medium and add another tablespoon of olive oil. Saute the onion until soft, about 3 minutes. Add the garlic and cook until fragrant, about one minute. Toss in tomatoes and season with 1 tablespoon balsamic vinegar, salt and pepper. Stir to combine. Continue to cook for 2 more minutes.
- Add the chicken breasts back to the skillet. Place a slice of cheese on top of each chicken piece. Cover the skillet and turn heat off. Allow cheese to melt for about 2 minutes.
- Remove cover, scoop some of the tomato mixture on top of the breasts, then drizzle the balsamic reduction over the tops. Generously sprinkle basil over the top of everything. Serve warm.
Notes
- How can I store Chicken Caprese?
Store any leftovers in an airtight container in the fridge for up to 3 days.
- What can I serve with Chicken Caprese?
Chicken Caprese could be served with garlic bread and/or a green salad. You could serve with a side of green vegetables like asparagus, broccoli or green beans. Or if you want some carbs, garlic butter noodles would be fantastic.
2 Comments on “Baked Chicken Caprese Skillet”
Made this last night and it was delish! I did put the tomatoes in at the same time as the onions which worked well for us. Also, although not necessary, I added some capers at the end. Thanks so much for a great recipe. Loved the balsamic reduction too.
Thank you so much for your kind comment!