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closeup of chicken cutlets with caprese toppings including mozzarella, tomato slices, basil and a drizzle of balsamic.
5 from 22 votes

Chicken Caprese

Chicken Caprese is a quick and easy dinner of pan-seared chicken breast topped with mozzarella, tomatoes, and basil, in a simple fresh sauce.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 3 large chicken breasts about 1 lb (450g) boneless and skinless, sliced lengthwise into thin cutlets
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ¼ cup chicken stock or water or white wine to deglaze the pan
  • ⅓ cup balsamic vinegar
  • 1 ½ cups cherry tomatoes sliced in half
  • 6 slices mozzarella
  • 1-2 large whole tomato sliced
  • Fresh basil
  • Balsamic glaze for serving, optional

Instructions

  • Season the chicken cutlets with oregano, salt, and pepper on both sides.
  • In a skillet over medium-high heat, heat olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes about 4-5 minutes per side. Remove the chicken onto a plate, set aside and keep warm.
  • Add garlic to the center of the pan, sauté for 30 seconds, then deglaze the pan with chicken stock, wine, or water. Add the balsamic vinegar and cherry tomatoes. Cook and allow the sauce to reduce and the cherry tomatoes to soften, for about 5 minutes.
  • Add the chicken back to the skillet, then top each chicken cutlet with a slice of mozzarella cheese and a slice of tomato. Season with salt and pepper. Cover with a lid, and allow the cheese to melt for 1 minute.
  • Drizzle with balsamic glaze, garnish with fresh chopped basil and serve.

Notes

  • Be sure not to burn the garlic! You only need to cook it in the pan for about 30 seconds. Any longer than that and it will burn and make the whole dish taste burnt. Be ready to deglaze the pan right away after adding the garlic.
  • Try adding a bit of fresh, homemade pesto to the top of each chicken cutlet before adding the cheese for even more basil flavor. I don't suggest jarred pesto, it's just not very tasty.
  • Homegrown, local, or heirloom tomatoes will be delicious in this recipe. Since tomatoes are such as big part of this meal, be sure that you choose the best ones.
  • You can make your own balsamic glaze from scratch! Simply cook 2 cups of balsamic vinegar with or without ½ cup of brown sugar in a saucepan at low heat until it’s thick and syrupy.
  • Oven Directions: In a baking dish, drizzle seasoned chicken with oil, add cherry tomatoes and balsamic vinegar (no need for chicken stock or wine), and bake at 400°F/200°C for 15-20 minutes, or until chicken is done. Then add the cheese and tomato slices, and bake for 5 more minutes. Garnish with balsamic glaze and basil before serving.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors will be best if you eat this dish right after making it though. 

Nutrition

Serving: 1cutlet | Calories: 331kcal | Carbohydrates: 10g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 981mg | Potassium: 599mg | Fiber: 1g | Sugar: 6g | Vitamin A: 853IU | Vitamin C: 19mg | Calcium: 248mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/chicken-caprese/