Easy Caprese Skillet Chicken
July 15, 2016
So...THIS...this Easy Caprese Skillet Chicken is usually on my weeknight menu at least every fortnight.
It’s just so easy and tasty: A total no-brainer.
I’m fortunate enough to be able to get fresh mozzarella from this place (in my opinion one of the best mozzarella ever, unless you live in Naples but that’s another story), so it’s just too easy to throw together something as yummy and nutritious as caprese chicken.
Not to mention that during summer you can easily get some baseball-sized tomatoes that are so sweet and juicy they should actually be illegal.
You guys know I love me some caprese salad and you’ve probably seen a couple of variations on the classic Caprese. You’ve seen this salad. And I’m pretty sure you’ve seen this caprese cauliflower casserole as well.
Truth is, caprese is a perfect combination of flavors, textures, and freshness.
Some nights I will slice the tomatoes, layer some mozzarella on top, put it under the broiler for a couple of minutes, sprinkle some fresh chopped basil, a glug of olive oil and finish it with a drizzle of balsamic glaze. DELISH.
Now just think about it: add some chicken to the caprese equation and you’ve got yourself winner.
Yes, that’s right: a winna!
This recipe goes down like this: Season up your chicken breasts (I used Italian seasoning) and cook in large skillet on both side until golden brown and cooked through.
Top with tomato and mozzarella, cover with a lid and cook until the mozz gets nice and melty.
Sprinkle with chopped fresh basil, drizzle with balsamic glaze, and trust me when I say that it’s da bomb!
Seriously, this Caprese Skillet Chicken will get devoured in seconds.
It’s such a great meal for those busy weeknights and it’s the perfect way to enjoy tomatoes and fresh basil that are abundant this time of the year.
Now go make some!
Easy Caprese Skillet Chicken Print this recipe!
Adapted from CookingClassy
2 boneless, skinless chicken breasts, butterflied and halved
1 teaspoon Italian seasoning (make your own Italian seasoning with this recipe)
½ teaspoon fine grain salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
6 oz / 170 gr fresh mozzarella, cut into 8 slices
2 medium vine tomatoes, sliced into 8 thick slices
Handful fresh basil, cut into ribbons
Balsamic glaze (I used this brand)
In a small bowl mix together Italian seasoning, salt, and pepper.
Sprinkle mixture evenly over both sides of each chicken cutlet.
Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for about 5 to 6 minutes, or until golden-brown on the bottom.
Flip and cook on the other side for about 5 minutes, or until cooked through (the temperature should register 165°F on an instant-read thermometer.)
Add two slices of mozzarella and two slices of tomato on top of each cutlet, cover with a lid and cook for a couple of minutes to allow the cheese to melt.
Remove from the heat, drizzle with balsamic glaze and sprinkle with fresh basil.
One serving yields 331 calories, 23 grams of fat, 9 grams of carbs, and 22 grams of protein.