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Caprese Chicken is a one-pot chicken dinner that tastes like the height of summer no matter when you make it. With juicy tomatoes, fresh basil leaves, creamy mozzarella cheese, and punchy balsamic vinegar, this is an easy chicken recipe you’ll return to again and again.
Even the most creative home cooks can hit a roadblock with chicken breasts. How many ways can you really make this weeknight dinner staple stand out? Turns out, countless ways!
When I’m feeling stuck for ideas, I turn to restaurant recipes (don’t miss my Copycat Chipotle Chicken and Outback Copycat Alice’s Spring Chicken) and mash-up meals (Chicken Caesar Pasta Salad, Chicken Pot Pie Soup, or Chicken Caesar Pasta Salad, anyone?). This Caprese Chicken falls into the latter category; it takes the best parts of a Caprese salad and a chicken dinner and combines them into one easy 30-minute meal.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Boneless, skinless chicken breasts: For weeknights, I swear by this quick-cooking chicken cut. Chicken breast tenderloins will save you another minute or two, if you prefer. Boneless chicken thighs also work well; just be sure to cook any of the above to 165 degrees in the thickest part of the meat.
- Balsamic vinegar: Aceto balsamico, or balsamic vinegar, is one of my favorite pantry staples. It’s made from Trebbiano grapes and grape must, which are boiled down into syrup and aged in wood barrels with the vinegar mother. This concentrated, dark-brown liquid is slightly sweet and a total treat in everything from homemade vinaigrettes, risottos, glazes, soups, salad dressings, and pan sauces like this.
- Grape tomatoes: Or cherry tomatoes; any small variety will do. Not only do these roast up quickly and burst in your mouth in the most delightful way, but they are also the best option year-round. Smaller tomatoes contain less water, which means you’ll score more concentrated tomato flavor and less seedy, water-logged results.
- Fresh basil: Little can compare to the fresh, peppery flavor of basil straight from the herb garden. That said, you can swap in a pinch of dried basil if it’s winter and you can’t find fresh.
- Fresh mozzarella: With a saltier flavor than regular mozzarella and a lusciously creamy texture that truly makes this dish, you’ll often find fresh mozzarella sold in a liquid brine with a base of whey or water.
Step-by-step instructions
- Sprinkle chicken with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). In a large skillet over medium-high heat, heat oil until shimmering. Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes.
- Flip chicken, add water, and cover. Continue cooking until the internal temperature reaches 165 degrees at the thickest part of a breast, about 4 to 5 minutes longer. Transfer to a plate and tent with foil.
- Add balsamic vinegar and garlic to skillet and stir until fragrant, about 30 seconds. Add tomatoes and bring to a boil. Reduce heat and simmer until tomatoes have softened and opened, about 5 to 7 minutes. Stir in basil and season to taste with salt and pepper.
- Return chicken to skillet, nestling among tomatoes. Top with mozzarella cheese.
- Cover until cheese is melted, about 30 seconds.
Recipe tips and variations
- Yield: This Caprese Chicken recipe makes four dinner-sized servings of chicken and saucy tomatoes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Caprese Sandwich: A quick summer lunch, great tucked into Soft Rolls, Pita Bread, or Focaccia for a delicious sandwich. For even more flavor, make quick pesto aioli by combining store-bought or homemade pesto with mayonnaise (start with 1 teaspoon pesto for every 2 tablespoons of mayonnaise and adjust to your taste).
Recipe FAQs
I keep mine on the counter in my kitchen, but anywhere at room temperature is perfect. Storing fresh basil in the refrigerator will result in brown, wilted leaves. Instead, trim the root stems of your basil bunch, place the herbs in a container with some water (such as in a mason jar, half-full with H2O), cover with a clear plastic bag, and store at room temperature.
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Caprese Chicken
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 1 ½ pounds, see note 1)
- Salt and freshly ground black pepper
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 2 cloves garlic minced
- 1 pint grape tomatoes halved (see note 2)
- 2 tablespoons fresh basil leaves torn (see note 3)
- 4 slices mozzarella cheese (see note 4)
Instructions
- Sprinkle chicken with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). In a large skillet over medium-high heat, heat oil until shimmering.
- Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes. Flip chicken, add water, and cover.
- Continue cooking until the internal temperature reaches 165 degrees at the thickest part of a breast, about 4 to 5 minutes longer. Transfer to a plate and tent with foil.
- Add balsamic vinegar and garlic to skillet and stir until fragrant, about 30 seconds. Add tomatoes and bring to boil. Reduce heat and simmer until tomatoes have softened and opened, about 5 to 7 minutes. Stir in basil and season to taste with salt and pepper.
- Return chicken to skillet, nestling among tomatoes. Top with mozzarella cheese and cover until cheese is melted, about 30 seconds.
Notes
- Boneless, skinless chicken breasts: For weeknights, I swear by this quick-cooking chicken cut. Chicken breast tenderloins will save you another minute or two, if you prefer. Boneless chicken thighs also work well; just be sure to cook any of the above to 165 degrees in the thickest part of the meat.
- Grape tomatoes: Or cherry tomatoes; any small variety will do. Not only do these roast up quickly and burst in your mouth in the most delightful way, but they are also the best option year-round. Smaller tomatoes contain less water, which means you’ll score more concentrated tomato flavor and less seedy, water-logged results.
- Fresh basil: Little can compare to the fresh, peppery flavor of basil straight from the herb garden. That said, you can swap in a pinch of dried basil if it’s winter and you can’t find fresh.
- Fresh mozzarella: With a saltier flavor than regular mozzarella and a lusciously creamy texture that truly makes this dish, you’ll often find fresh mozzarella sold in a liquid brine with a base of whey or water.
- Yield: This Caprese Chicken recipe makes four dinner-sized servings of chicken and saucy tomatoes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
A delicious dinner, easy to make, and an incredibly delicious sauce forms right in the baking dish as it gets happy in the oven. Donโt skimp on the garlic which I sautรฉed lightly in butter before adding the balsamic and the tomatoes. I also like to scatter diced onion in the bottom of the baking dish before adding the chicken. Served to two friends from Milwaukee who are true aficionados of Wisconsin food. Thank you Culinary Hill for another delightful dinner party entree.
Delicious!