Make this easy Caprese chicken recipe for a one-skillet meal that’s loaded with fresh Italian style flavors.
Seared chicken breasts are baked under a topping of basil pesto, sliced tomatoes, mozzarella cheese, and finished with a drizzle of balsamic vinegar and freshly chopped basil.
Holly’s Recipe Highlights
- Flavor: Fresh tomatoes, pesto, mozzarella with balsamic vinegar give chicken breasts a bruschetta-like flavor.
- Skill Level: One-dish meals are perfect for busy weeknights and lazy weekends.
- Recommended tools: A meat thermometer is an effective tool for ensuring sure proteins aren’t under or overcooked.
- Time-Saving Tip: Double up the recipe and enjoy all week long in salads or low-carb wraps.
Ingredient Tips for Caprese Chicken
- Chicken: Choose breasts or boneless, skinless thighs of equal size so they cook evenly.
- Tomatoes: Use regular salad tomatoes, halved cherry or grape tomatoes, cut, or sun-dried tomatoes in oil.
- Pesto: A jar of basil pesto is the flavor bomb in this recipe, but you can also make a superfood kale pesto and use that instead.
- Mozzarella: Fresh mozzarella is the standard cheese used. It’s easy to use and melts perfectly over the chicken breasts. Slices of provolone or crumbled feta are other good options. Burrata can be used instead of mozzarella if desired.
- Variations: Add other keto-friendly veggies like sautéed zucchini, or mushrooms and asparagus in Step 5 if desired.
How to Make Caprese Chicken
- Season chicken breasts and sear in oil (full recipe below).
- Bake chicken. Top with pesto, tomato slices, and mozzarella cheese.
- Broil Caprese chicken until the cheese is melted and bubbly.
- Drizzle with balsamic vinegar and fresh basil before serving.
Holly’s Pro Tips
- Use a meat mallet to flatten chicken breasts to uniform sizes so they cook evenly. Chicken should reach 165°F in the thickest part.
- Make sure the skillet you’re using is oven-safe since baking and broiling are what make this recipe so crave-worthy.
- Chicken breasts can be butterflied (cut almost in half horizontally, like an open book) and stuffed with pesto or veggies before baking.
- Slice the tomatoes and mozzarella cheese while the chicken is baking to save time.
- Keep a few basil leaves aside for an attractive garnish.
Storing Leftovers
Store Caprese chicken in a covered container in the refrigerator for up to 4 days.
Freeze portions in zippered bags for up to one month and thaw in the refrigerator before using.
Slice and serve leftovers over a bed of greens, or roll them up into a low-carb wrap for a deliciously filling workday lunch.
Low Carb Sides for Chicken
Caprese Chicken Recipe
This chicken Caprese recipe is made with fresh tomatoes, basil pesto, and plenty of mozzarella cheese!
Equipment
Ingredients
- 4 small boneless skinless chicken breasts (5-6 oz. 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 2-3 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 12-15 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 2-3 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 months.
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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