Chicken Caprese Recipe
As a huge fan of Caprese salad, I’ve always been drawn to the vibrant and fresh flavors of this classic dish. The combination of juicy tomatoes, fragrant basil, and creamy mozzarella has always been a winner for me. And now, with this delightful twist using chicken, I’ve found a new go to with this easy Chicken Caprese Recipe that’s both satisfying and incredibly flavorful.
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This dish is bursting with mouthwatering flavors and is surprisingly simple to whip up. This Chicken Caprese is the perfect summer dinner! It pairs great with a simple green salad, roasted vegetables, or even a side of pasta. To add a pop of color and freshness to your plate, garnish with additional basil leaves before serving. This recipe is a fantastic option for those busy weeknights.
What is Chicken Caprese?
Chicken Caprese is a twist on traditional Caprese salad. While the classic Caprese salad features alternating slices of fresh mozzarella, tomatoes, and basil leaves, drizzled with olive oil and balsamic glaze, Chicken Caprese takes it up a notch by adding chicken. The combination of juicy tomatoes, creamy melty mozzarella, fresh basil, and tender chicken makes this a satisfying and flavorful dish.
Ingredients
Ingredients:
- 4 chicken breasts
- 3 cloves garlic, minced
- 1/2 cup red onion
- 2 Tbsp balsamic vinegar
- 2 tsp salt, divided
- 2 tsp pepper, divided
- 2 Tbsp olive oil
- 1 large ripe tomato, diced or 1 pint cherry tomatoes, halved
- 2 Tbsp fresh thyme or 1 tsp dried
- 1/2 cup fresh basil leaves, sliced thin
- 4 oz fresh mozzarella, cubed, fresh mozzarella pearls or shredded mozzarella
- 1/2 cup balsamic glaze*
How Do I Make Chicken Caprese?
- Start by arranging the chicken on a cutting board and seasoning it with half of the salt and pepper on both sides. Gently pound the chicken with a meat mallet to achieve a 1/4 inch thickness.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Flip the chicken and continue cooking for an additional 4-5 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer. Remove the chicken from the skillet and cover it to keep warm.
- Add another 1 Tbsp of olive oil to the skillet and toss in the red onion. Sauté the onion until it softens and scrape up any caramelized bits from the bottom of the pan. Stir in the garlic and cook for approximately a minute.
- Add the balsamic vinegar, tomatoes, remaining salt and pepper, and fresh thyme into the skillet. Stir until combined. Cook until the tomatoes start to soften.
- Return the chicken to the pan, pushing it down into the tomatoes, and top it with the mozzarella. Cover the skillet and let the cheese melt.
- Finish off by drizzling the dish with the balsamic glaze and sprinkling the sliced basil over the top.
Can I Make My Own Balsamic Glaze?
Balsamic Glaze Recipe:
Yes! While store-bought balsamic glaze works perfectly fine for this Chicken Caprese recipe, I also want to share a quick and easy way to make it at home. To make your own balsamic glaze, simply combine 1 cup of balsamic vinegar and 1/4 cup of brown sugar in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until it thickens and coats the back of a spoon.
Classic Chicken Cordon Bleu Recipe
APPAREL FOR THE FOODIES & GRILLERS
Chicken Caprese Recipe
Ingredients
- 4 chicken breasts
- 3 cloves garlic minced
- 1/2 cup red onion
- 2 Tbsp balsamic vinegar
- 2 tsp salt divided
- 2 tsp pepper divided
- 2 Tbsp olive oil
- 1 large ripe tomato diced or 1 pint cherry tomatoes, halved
- 2 Tbsp fresh thyme or 1 tsp dried
- 1/2 cup fresh basil leaves sliced thin
- 4 oz fresh mozzarella, cubed fresh mozzarella pearls or shredded mozzarella
- 1/2 cup balsamic glaze*
Instructions
- Place the chicken on a cutting board and season it with half of the salt and pepper on both sides. Gently pound the chicken to 1/4 inch thickness.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Flip the chicken and continue cooking for an additional 4-5 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer. Remove the chicken from the skillet and cover it to keep warm.
- Add another 1 Tbsp of olive oil to the skillet and toss in the red onion. Sauté the onion until it softens and scrape up any caramelized bits from the bottom of the pan. Stir in the garlic and cook for approximately a minute.
- Add the balsamic vinegar, tomatoes, remaining salt and pepper, and fresh thyme into the skillet. Stir until combined. Cook until the tomatoes start to soften.
- Return the chicken to the pan, pushing it down into the tomatoes, and top it with the mozzarella. Cover the skillet and let the cheese melt.
- Finish off by drizzling the dish with the balsamic glaze and sprinkling the sliced basil over the top.
