Caprese Chicken

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Golden-seared chicken smothered in a garlicky balsamic tomato sauce, topped with melty mozzarella and fresh basil. Simple, flavorful, and totally crave-worthy.

Course Dinner, Main Course

Cuisine Italian American

Keyword Caprese Chicken, chicken caprese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 241

Author Erren Hart

Ingredients

2 boneless skinless chicken breasts butterflied (or 4 thin cutlets)
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic minced
1½ cups cherry tomatoes halved
⅓ cup sundried tomato pesto store-bought or homemade
4 teaspoons balsamic glaze plus extra for serving
4 tablespoons chicken stock or water
1 cup Fresh Mozzarella Cheese (also known as buffalo or wet Mozzarella) torn or shredded mozzarella
Fresh basil leaves for garnish

US Customary - Metric

Instructions

Season the Chicken:

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (165°F internal temp).
Transfer chicken to a plate and cover to keep warm.

Sauté Garlic & Tomatoes:

Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds, until fragrant.
Add halved cherry tomatoes and cook for 2–3 minutes until softened and slightly blistered.

Make the Sauce:

Stir in tomato pesto, balsamic glaze, and chicken stock. Simmer for 2–3 minutes to thicken slightly.
Taste and adjust: add more glaze for sweetness or a splash of water if the sauce is too thick, or add salt if needed.

Add Chicken & Melt Cheese:

Return chicken to the skillet and spoon sauce over the top.
Sprinkle with shredded mozzarella, then cover for 1–2 minutes until cheese is melted.
(Optional: broil for 1–2 minutes for a golden cheese top.)

Garnish & Serve:

Top with fresh basil and a generous drizzle of extra balsamic glaze.
Serve hot with pasta, rice, or crusty bread!

Notes

Erren’s Top Tips

Butterfly Your Chicken Evenly
If you're starting with thick chicken breasts, slicing them in half horizontally (aka butterflying) is key. Place your hand flat on top and use a sharp knife to carefully slice through the middle. This helps the chicken cook faster and more evenly.

Let It Rest Before You Slice
Once your chicken is cooked, resist the urge to slice it right away. Let it rest for a few minutes so the juices can redistribute — this keeps it juicy, not dry.

Blister Those Tomatoes Like a Pro
Don't stir the cherry tomatoes too much once they hit the pan. Let them sit and blister for a minute or two. That charred skin adds incredible depth to your sauce.

Use the Lid to Your Advantage
After adding the mozzarella, cover your skillet to trap the steam. This melts the cheese quickly and evenly without drying out your chicken.

Broil for the Win
Want that bubbly, golden cheese top? Pop the whole skillet under the broiler for 1–2 minutes. Just keep an eye on it — it goes fast.

Taste and Tweak Your Sauce
Don’t skip this step! Depending on your pesto and glaze, you may want a splash of water to thin it out or a pinch of salt to brighten it up. This recipe loves a little personalization.

Storage & Freezing Instructions

To Store:
Let the chicken cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. For best results, store the chicken and sauce together, but leave the basil off until serving.

To Reheat:
Warm it gently in a skillet over low heat with a splash of water or chicken stock to loosen the sauce. Cover with a lid so the cheese remelts evenly. Microwave also works — try 60–90 seconds covered.

To Freeze:
Skip the fresh basil if you plan to freeze. Let the cooked chicken cool, then transfer to a freezer-safe container with the sauce. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat on the stovetop. Add fresh basil and a little extra mozzarella when serving for that just-cooked taste.

Nutrition