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showing how to make chicken caprese by adding basil to chicken in the skillet
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Chicken Caprese

This Chicken Caprese recipe allows you to enjoy your favorite Caprese insalata for dinner! It’s a quick season-and-cook, low carb meal made with simple ingredients that’s perfect for busy weeknights but also a fresh, vibrant win for company. This Chicken Caprese is made with juicy, pan seared Italian seasoned chicken topped with slices of melty mozzarella, thick juicy tomatoes and aromatic fresh basil all drizzled with swoon worthy, sweet and tangy balsamic reduction.  It’s a hypnotic dance of juicy, fresh, cheesy, savory, earthy, sweet and tangy in each and every bite.
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

CHICKEN

  • 4 5-7 oz. chicken breasts or cutlets, pounded to an even thickness
  • 1 tsp EACH onion powder, garlic powder, salt
  • 1/2 tsp EACH dried oregano, dried basil, pepper
  • 1 ½ tablespoons olive oil, plus more for drizzling

TOPPINGS

  • 8 oz. fresh mozzarella, sliced into 8 even pieces
  • 2 ripe tomatoes, sliced into thick slices
  • fresh basil to taste, chiffonade

BALSAMIC GLAZE: (OR SUB STORE BOUGHT)

Serving Suggestions

Instructions

  • Season chicken: Combine the chicken seasonings together in a small bowl. Lightly rub the chicken with olive oil then season each side. Set aside while you start the Balsamic Glaze.
  • Balsamic Glaze: Whisk vinegar and sugar together in a small nonreactive saucepan (nonstick, stainless steel, enamel or glazed finished pans). Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
  • Cook chicken: You can start cooking the chicken while you're waiting for the glaze to thicken if you're good at multi-tasking (you don't want the glaze to burn!). Heat 1 ½ tablespoon olive oil in a large skillet over medium-high heat. Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side.
  • Add mozzarella: Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 1-2 additional minutes (depending on thickness), or until chicken is cooked to about 145 degrees F. Top each piece of chicken with two slices of mozzarella and continue to cook 2-3 minutes or until it registers 165 degrees on an instant read thermometer.
  • Assemble: Remove chicken to a serving plate. Top each piece of chicken with tomato slices, a drizzle of balsamic glaze and fresh basil. Serve immediately.

Notes

TO GRILL CHICKEN caprese

  • Preheat grill to 400 degrees, clean and grease grates.
  • Add chicken to the hot grill and grill undisturbed for 4-6 minutes on the first side, until deep grill marks appear.  Flip the chicken over using tongs and cook for 1-2 minutes, until the internal temperature of the chicken reaches 145 degrees F. 
  • Top each piece of chicken with two slices of mozzarella and continue to cook until chicken is cooked through (an inserted thermometer reads 165 degrees F.)     
  • Remove chicken to a serving plate.  Top each piece of chicken with tomato slices, a drizzle of balsamic glaze and fresh basil.  Serve immediately.

Expert Cooking Tips

  • Chicken: Use 2 large chicken breasts sliced through the equator to create four cutlets or 4 small chicken breasts, roughly 5-7 ounces.   You may also use 4 skinless chicken thighs. Don’t skip pounding the chicken! 
  • Balsamic Glaze: imitates pricier traditional balsamic vinegar that is aged at least 12 years. If you have quality aged balsamic, feel free to use that.  You may also use store-bought balsamic glaze. My favorite is Roland’s Balsamic Glaze.
  • Stir the balsamic glaze often. It will seem like your reduction is taking a while to thicken then out of nowhere it will start to thicken so keep a careful eye on it and continue to stir so it doesn’t burn; once burned, it’s not salvageable.
  • Balsamic glaze reduction time will vary.  Balsamic vinegar quality varies so the time it takes to reduce your balsamic into a glaze will also vary (also due to other variables such as size of pan, pan material, actual heat, etc.).  The more concentrated your vinegar is to begin with, the less time it will take, and vice versa.
  • How to thicken glaze. If you end up removing the glaze too early and it doesn’t thicken up after cooling, then return it to heat and simmer a little longer.
  • It will smell.  Don’t be alarmed at the strong smell emitted by the reducing vinegar -that’s normal!

How to store and reheat

  • Storage: store the chicken in an airtight container in the refrigerator for 3-4 days.
  • To freeze: You can freeze the chicken but the tomatoes don’t freeze and thaw well, they become, watery and mushy.  To freeze the chicken without the tomatoes, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
  • To reheat in the microwave: chop up or slice the chicken so it reheats more evenly then transfer to a microwave safe dish.  Heat for one minute then at 30 second intervals as needed. 
  • To reheat in the oven:  transfer chicken to an oven-proof dish.  Cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.