Caprese Chicken

5 from 1 vote

Caprese Chicken brings together vibrant cherry tomatoes, creamy mozzarella pearls, chicken, and fragrant basil. Finish it off with a drizzle of balsamic reduction and a spoonful of basil pesto for an easy, flavorful weeknight dinner!

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: American, Healthy

Keyword: Caprese Chicken

Servings: servings

Author: Chelsea Lords

Cost: $15.12

Ingredients

1 pound boneless, skinless chicken breasts
2 teaspoons Italian seasoning divided
Salt
pepper
2 tablespoons olive oil divided
1 tablespoon unsalted butter
1/2 large red onion finely diced
3 cups halved cherry tomatoes
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 cup mozzarella pearls see note 1
1/3 cup fresh ribboned basil
Toppings as desired see note 2

US - Metric

Instructions

Slice the chicken breasts in half widthwise to create two thinner pieces per breast. If necessary, pound the breasts lightly to ensure they're evenly thick throughout. Combine 1 teaspoon of the Italian seasoning with 3/4 teaspoon salt and 1/4 teaspoon pepper and season one side of the chicken with half this mix.
Heat a large pan over medium-high heat and add 1 tablespoon of oil. Once hot, place the chicken in the pan, seasoned side down, and season the other side with the remaining mix. Cook undisturbed for 4 minutes, then flip. Add 1 tablespoon of butter and cook for another 3–4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from the pan and cover with foil to keep warm.
Without cleaning the pan, reduce the heat to medium and add the remaining 1 tablespoon of oil and the diced onion. Sauté until the onion is golden, about 3–4 minutes. Make sure to scrape up any browned bits from the pan.
Add the halved cherry tomatoes, remaining 1 teaspoon of Italian seasoning, minced garlic, balsamic vinegar, and honey. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Increase the heat back to medium-high and cook until the tomatoes begin to soften, around 2–4 minutes.
Remove the pan from heat and return the cooked chicken to the pan, along with any accumulated juices. Nestle the chicken among the tomatoes and sprinkle the mozzarella pearls around the pan. Cover and let sit for a minute to soften the mozzarella. Remove the lid and add scoops of basil pesto to taste, then sprinkle fresh basil on top. Drizzle with balsamic reduction and serve immediately. If desired, grate Parmesan cheese over individual servings.

Video

Notes

Note 1: These small, bite-sized mozzarella chunks are perfect for this dish. If unavailable, feel free to use a block of fresh mozzarella cut into small pieces.

Note 2: I love to top this dish with fresh basil-pesto, Parmesan cheese, and balsamic reduction. Either use store-bought pesto or make your own with my favorite Pesto Recipe. For the Parmesan, buy a block of Parmesan cheese and use a microplane to grate it over your meal.

Storage: For the best flavor, enjoy Caprese Chicken fresh right after cooking. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. To reheat, use the oven or stovetop gently, adding a splash of chicken broth or water to keep it moist.

Nutrition