Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (medium size, similar thickness)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or a mix of oregano and thyme)
- 1/2 teaspoon paprika (optional, for color and warmth)
For the tomato topping
- 2 cups cherry or grape tomatoes, halved
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
For finishing
- 8 oz fresh mozzarella, sliced or torn
- Fresh basil leaves, whole or gently torn
- Balsamic glaze or balsamic reduction (store-bought or homemade)
Preparation Notes
- Try to use chicken breasts that are similar in size so they cook evenly.
- If the chicken breasts are very thick, lightly pound them to an even thickness or slice them horizontally.
- Fresh mozzarella gives the best texture and flavor, but low-moisture mozzarella can also work if needed.
- Balsamic glaze is thicker and sweeter than regular balsamic vinegar and works best for drizzling.
Step 1: Season the Chicken
Pat the chicken breasts dry with paper towels. This helps them brown properly.
In a small bowl, mix the salt, black pepper, garlic powder, Italian seasoning, and paprika. Sprinkle the seasoning evenly over both sides of each chicken breast, gently pressing it in so it adheres.
Let the chicken rest at room temperature for about 10 minutes. This helps it cook more evenly.
Step 2: Sear the Chicken
Heat a large skillet over medium heat. Add the olive oil and allow it to warm until it shimmers but does not smoke.
Place the chicken breasts in the skillet without overcrowding. Cook for 5 to 6 minutes on the first side, without moving them, until a golden crust forms.
Flip the chicken and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F (75°C). The chicken should feel firm but still juicy.
Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
Step 3: Prepare the Tomato Mixture
In the same skillet, lower the heat to medium-low. Add the remaining tablespoon of olive oil.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
Add the halved tomatoes, a pinch of salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices but still hold their shape.
Taste and adjust seasoning if needed.
Step 4: Assemble the Caprese Chicken
Return the chicken breasts to the skillet, nestling them into the tomato mixture.
Place slices or pieces of fresh mozzarella on top of each chicken breast.
Cover the skillet with a lid and cook on low heat for 2 to 4 minutes, just until the mozzarella softens and begins to melt. Avoid overheating, as fresh mozzarella melts gently rather than bubbling.
Step 5: Finish and Serve
Remove the skillet from heat.
Scatter fresh basil leaves over the chicken and tomatoes. The residual heat will release the basil’s aroma without wilting it too much.
Drizzle balsamic glaze lightly over each piece of chicken. Use as much or as little as you prefer, depending on how sweet and tangy you like the dish.
Serving Suggestions
Caprese Chicken pairs well with many sides, including:
- Roasted potatoes or garlic mashed potatoes
- Steamed green beans or asparagus
- A simple pasta tossed with olive oil
- Crusty bread to soak up the tomato juices
- A fresh green salad with a light vinaigrette
