The height of the summer is here, and that means tomato season! If you love caprese salad as much as I do, you’re going to want to make this easy, summery dinner recipe featuring all those beautiful summer tomatoes, fresh basil and of course- melty mozarella over pan-seared thin cut chicken breast.
Serve this by itself or with crusty bread to scoop up any of that tomato mixture and balsamic that falls off!
Skillet Caprese Chicken Serves 4-6
3 chicken breasts, butterflied (sliced in half widthwise to make 6 pieces total)
Italian seasoning (as needed)
kosher salt (as needed)
cracked black pepper (as needed)
garlic powder (as needed)
1 tbsp avocado oil
2 cups grape or cherry tomatoes, quartered
1/4 cup basil, chiffonade
1-2 tbsp olive oil
1 large ball mozarella, sliced thin
balsamic glaze (optional- highly recommended)
Instructions:
Pat chicken dry and generously season all over with Italian seasoning, kosher salt, cracked pepper and garlic powder.
Heat oil to medium-high in a large cast-iron or sautee pan. Sear chicken for 2-3 minutes, until lightly golden. Flip and sear 2-3 minutes before adding mozarella on top. Reduce heat to medium and cover.
Cook an additional 2-4 minutes, until cheese is melted and chicken is cooked through (internal temperature reaches 165F).
While chicken is cooking, toss tomatoes with basil, a sprinkle of kosher salt and a generous drizzle of olive oil.
Top cooked chicken with caprese mixture and drizzle with balsamic vinegar. Serve with your favorite summer salad or crusty bread on the side!
3 chicken breasts, butterflied (sliced in half widthwise to make 6 pieces total)
Italian seasoning (as needed)
kosher salt (as needed)
cracked black pepper (as needed)
garlic powder (as needed)
1 tbsp avocado oil
2 cups grape or cherry tomatoes, quartered
1/4 cup basil, chiffonade
1–2 tbsp olive oil
1 large ball mozarella, sliced thin
balsamic glaze (optional- highly recommended)
Instructions
Pat chicken dry and generously season all over with Italian seasoning, kosher salt, cracked pepper and garlic powder.
Heat oil to medium-high in a large cast-iron or sautee pan. Sear chicken for 2-3 minutes, until lightly golden. Flip and sear 2-3 minutes before adding mozarella on top. Reduce heat to medium and cover.
Cook an additional 2-4 minutes, until cheese is melted and chicken is cooked through (internal temperature reaches 165F).
While chicken is cooking, toss tomatoes with basil, a sprinkle of kosher salt and a generous drizzle of olive oil.
Top cooked chicken with caprese mixture and drizzle with balsamic vinegar. Serve with your favorite summer salad or crusty bread on the side!
