Fresh, cheesy, and flavorful, this one skillet Caprese chicken recipe comes together in minutes. Juicy chicken, melted mozzarella, and ripe tomatoes make a simple dinner that tastes like summer.
Holly’s Recipe Highlights
- Flavor: Chicken Caprese has a bright, savory flavor with a hint of sweetness and a fresh, herby finish that makes every bite taste light and satisfying.
- Skill Level: Easy enough for a weeknight but nice enough for guests, this dish uses a quick sear to build flavor and give the chicken a golden color while keeping it juicy inside.
- Recommended Tools: Use an oven safe skillet that goes easily from stovetop to oven, and an instant read digital meat thermometer to make sure that chicken isn’t under or overcooked.
- Serving: This 4 serving recipe is perfect served with zucchini noodles, cauliflower rice, grilled vegetables, or a crisp salad for a light, balanced family dinner.
Ingredient Notes
- Chicken: Choose chicken breasts of equal size, about 5 to 6 ounces each, so they cook quickly and evenly.
- Olive Oil: Helps brown the chicken in a higher heat skillet. Avocado oil also works well for searing.
- Tomatoes: Use fresh garden Roma or vine ripened, heirloom, or beefsteak tomatoes for the best Caprese flavor, and be sure to avoid watery or underripe tomatoes. Sweet cherry or grape tomatoes can also work.
- Balsamic vinegar: Adds a tangy sweetness that balances the pesto and cheese. Use a sugar free balsamic glaze sparingly for a thicker finish.
- Swaps:
- You could use chicken thighs instead of breasts, just be sure to modify the cook time.
- Use sun dried tomatoes in oil for a more bold and intense flavor compared to fresh tomatoes.
- Kale pesto can be substituted for basil pesto.
- If you don’t have any pesto, you can brush the chicken with olive oil, sprinkle a bit of Italian seasoning, then add extra fresh basil at the end.
- For more veggies, add a handful of spinach under the cheese before broiling.
- Sliced provolone or regular mozzarella can be used in a pinch, but will have a more melty, pizza inspired style.
How to Make Caprese Chicken
- Season and sear chicken breasts in oil (full recipe below).
- Bake chicken. Top with pesto, tomato, and mozzarella.
- Broil until the cheese is melted and bubbly.
- Drizzle with balsamic vinegar and garnish with fresh basil before serving.
Store, Freeze, Reheat
- Refrigerate cooled Caprese chicken in a covered container for up to 4 days.
- Freeze portions in zippered bags for up to one month and thaw in the refrigerator before using for the best texture.
- Slice and serve leftovers over a bed of greens, or roll them up into a low carb wrap for a deliciously filling workday lunch.
- If you want to reheat, do so gently because chicken breast can dry out and fresh mozzarella can become rubbery.
Fresh Low Carb Chicken Dinner
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Caprese Chicken Recipe
This caprese chicken recipe is a fresh, cheesy, low-carb dinner made with seared chicken breasts, basil pesto, tomatoes, mozzarella, and balsamic.
Ingredients
- 4 small boneless skinless chicken breasts (5 to 6 ounces each)
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil or as needed
- ½ cup prepared basil pesto
- 2 tomatoes sliced
- 5 ounces fresh mozzarella sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons basil leaves chopped
Instructions
- Preheat oven to 400°F.
- Pound chicken breasts to ¾" thickness. Season with salt and pepper.
- In an oven-safe pan heat olive oil over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until browned, but not cooked all the way through.
- Place the skillet in the oven and bake until the chicken reaches an internal temperature of 165°F, about 12 to 15 minutes. (If it is just under 165°F that is ok because it will go back in the oven for a bit longer)*
- Top each chicken breast with pesto, tomato slices, and mozzarella cheese. Broil for 2 to 3 minutes, or until the cheese is melted and bubbly.
- Serve immediately drizzled with balsamic vinegar and topped with basil.
Notes
- Be sure chicken reaches a safe internal cooking temperature of 165º F.
- Opt for fresh tomatoes, high quality mozzarella cheese, fresh basil, and chicken breasts to enhance the flavors.
- Sear the chicken breasts in a hot skillet to seal in juices, then bake in the oven until cooked through for juicy and tender chicken.
- Add mozzarella cheese to the cooked chicken breasts, melt it in the oven, and garnish with fresh tomato slices and basil leaves just before serving to retain freshness and flavors.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Nutrition Information
Calories: 405kcal | Carbohydrates: 7g | Protein: 34g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 794mg | Potassium: 604mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1464IU | Vitamin C: 10mg | Calcium: 245mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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