Dinner’s on the table in 15 minutes with an easy recipe for Caprese Chicken. Full of ripe juicy tomatoes, creamy Mozzarella and a rich balsamic glaze, this takes chicken to a whole ‘nother level!
In my mind, this recipe for Caprese Chicken is a total win in the weeknight meal department. I mean, who doesn’t love something that can go from fridge to table in under 20 minutes?
But don’t let the easy nature of this recipe fool you. If you’re trying to impress your spouse, family, neighbor…anyone!…this simple recipe is worth trying.
Easy chicken dishes are the first place my mind goes when our busy season hits.
As school is back in session and harvest quickly approaches, I’m thinking about Greek Chicken Salad, Honey Mustard Grilled Chicken and a Chicken Parmesan Skillet. These dishes are all no-fuss, easy to make meals I rotate between.
With this year’s addition of a garden, I have more tomatoes than I could ever want, just steps outside our patio. So naturally, caprese chicken is a perfect fit – juicy tomatoes, tender chicken, fresh mozzarella, basil and balsamic vinegarette.
I also like that this recipe has just a few ingredients but a ton of flavor.
How to make the recipe for Caprese Chicken
Jimmy Johns has subs so fast you’ll freak, and I have 15 minute Caprese Chicken.
It really comes together that fast. In fact, you probably have all the ingredients you’ll need in your kitchen.
I’ll cover substitutions in just a sec. But first…
Heat your skillet, season your chicken and you’ll be on your way.
Season your chicken with a little olive oil, which will help the seasoning stick and keep your chicken from sticking in the pan. Add a sprinkle of Italian seasoning, garlic powder, and salt and pepper.
Tips for Chicken Caprese
You may have seen balsamic glaze in the grocery store. It is pricey, friends and you don’t need it.
Really, trust me.
Making our own version is going to be a quick, inexpensive and you already have the balsamic vinegar, so let’s go with it.
If you don’t have balsamic vinegar you can find it by the other vinegars in the grocery store. Also, check out my recommendations for pantry basics.
If you take a whiff of straight up vinegar of any kind, it’s not that great smelling. Combining a teeny bit of sweetener and cooking it down will concentrate the flavor and make it a delicious addition to your chicken.
In order to keep the chicken moist and tender, use thin chicken breasts or chicken cutlets relatively the same size.
You can also butterfly them or pound your chicken breasts. From an ease standpoint, I’ll be honest and say the last thing I want to do at the end of the day is worry about pounding chicken breasts! So I try to start with what I need.
Use whatever tomatoes you have on hand! Tomatoes from your garden are great in the summer and early fall months. Grape and cherry tomatoes can be found all year round.
This recipe calls for fresh mozzarella, which is sold in a ball in the specialty cheese section. You could also use min mozzarella, sometimes called “Bocconcini” or “pearls”. It won’t get super melty like some other cheeses.Too fancy? Use some shredded or sliced mozzarella. Do whatever works for you and your family!
You really, really, REALLY want to use fresh basil in this recipe. It makes a world of difference on the taste! And I don’t say things are a “must have” that often in my recipes.
I went to great lengths for fresh basil. Because it matters that much.
I sent my 17 year old daughter to pick up groceries for me. Two stores later and fresh basil is no where to be found. A very frustrated teen called to see if she needed to go to another store.
Prolonging her Starbucks visit and sending her into another grocery store didn’t seem like a very humane solution. 😆 So I called off the search.
I did what any person does in 2020. I asked for some help on Facebook!
One post and minutes later, I had several offers of basil from gardening friends in the area. Like enough that I could have make pesto pasta salad for the entire county.
But I didn’t
I drove to Wendy’s house to take her up on her lovely offer of basil.
Wendy also visits me at my Farmer’s Market Booth, attended my childhood church, too and oh yes, I babysat her kids in high school too (that’s how small towns work). But I know she would have shared her basil even if we hadn’t done those things.
She not only gave me a huge snippet of her basil but she offered me the entire plant to me. The whole thing. But in an act of mercy, knowing I’d kill the plant before long, I only took a snippet of basil and it lived to see another day at Wendy’s house.
If that isn’t neighborly love, then I don’t know what is!!!
So get the fresh basil and make my recipe for Caprese Chicken. If the store doesn’t have basil, Wendy does!
Other Awesome Chicken Recipes:
- Pepperoni Pizza Chicken Bake
- Sheet Pan Chicken Fajitas
- Chicken Parmesan Skillet
- Honey Mustard Grilled Chicken
- 2 Tbsp extra virgin olive oil
- 4 thin boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- a sprinkle of salt and black pepper
- ½ cup balsamic vinegar
- 2 tsp pure maple syrup
- 1 cup grape tomatoes, halved
- ½ small red onion, finely diced
- 8 oz fresh Mozzarella, sliced
- ¼ cup fresh basil leaves, thinly sliced
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with the Italian seasoning, garlic powder, salt and pepper on both sides and add to the hot skillet. Cook until the chicken is cooked through, approximately 3-4 minutes per side.
- (If you use a meat thermometer, check for a temp of 165° F.
- While the chicken is cooking, combine balsamic vinegar and maple syrup (the real stuff!) in a small saucepan over medium heat. Simmer until the mixture thickens and is reduced by half, stirring frequently. It will take about 5-6 minutes.
- In a medium bowl, combine grape tomatoes, red onion, fresh Mozzarella, and basil. Season with a sprinkle of salt and black pepper. Stir to combine.
- When chicken is done cooking, turn off heat and move the skillet off of the burner. Top each chicken breast with the tomato and mozzarella mixture and cover for a couple minutes or just until the tomatoes are warmed through.
- To serve, transfer the chicken to a serving platter or individual plates. Top each piece of chicken with the tomato mixture and a drizzle of balsamic glaze.
Chicken Prep Tip: In order to keep the chicken moist and tender, use thin chicken breasts or chicken cutlets. I don't know about you but the last thing I want to do before cooking at the end of the day is worry about pounding chicken breasts!
Balsamic Glaze: Because we're making a relatively fast version of balsamic glaze, I've added a touch of pure maple syrup. Honey could also be substituted.
Tomatoes: Use whatever tomatoes you have on hand! Tomatoes from your garden are great in the summer and early fall months. Grape and cherry tomatoes can be found all year round.
Mozzarella: This recipe calls for fresh mozzarella, which is sold in a ball in the specialty cheese section. You could also use min mozzarella, sometimes called "Bocconcini" or "pearls". It won't get super melty like some other cheeses.
Too fancy? Use some shredded or sliced mozzarella. Do whatever works for you and your family!
Serving Size1 grams
Amount Per Serving Calories 413Total Fat 23gSaturated Fat 9gUnsaturated Fat 0gCholesterol 117mgSodium 497mgCarbohydrates 12gFiber 1gSugar 9gProtein 37g