Caprese salad is tomato, mozzarella, and basil doing almost no work and tasting like more effort than it is. This puts the same three ingredients on top of a seared chicken breast, and the result reads like a restaurant plate even though it is five ingredients and one pan.
The chicken gets pounded to an even thickness so it sears fully in the time it takes the tomatoes to blister and the cheese to melt, which means nothing here waits on anything else. It is one of the shortest ingredient lists on this page and one of the fastest.
The Four Components
- Protein. Chicken breast, pounded even so it cooks through quickly and evenly.
- Starch. Optional; pasta or crusty bread on the side gives the pan juices somewhere to go.
- Vegetable. Cherry tomatoes and fresh basil, the other two thirds of a caprese salad.
- Sauce. Melted mozzarella and a balsamic glaze drizzle, standing in for a traditional pan sauce.
Caprese Chicken Skillet
Serves four. Prep ten minutes, cook fifteen minutes, total about twenty five minutes.
Ingredients
Protein
- 4 chicken breasts, pounded to an even thickness
- Salt, black pepper, and 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Vegetable
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, torn
Sauce
- 8 oz fresh mozzarella, sliced
- 3 tablespoons balsamic glaze
Method
- Season the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium high heat and sear the chicken 5 to 6 minutes per side, until golden and cooked through. Remove to a plate.
- Lower the heat to medium and add the garlic and cherry tomatoes to the same skillet. Cook 3 to 4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
- Return the chicken to the pan, nestling it among the tomatoes. Lay the mozzarella slices over each piece, cover the pan, and cook 2 to 3 minutes until the cheese is fully melted.
- Scatter the basil over the top and drizzle with the balsamic glaze just before serving.
Nutrition (per serving, estimated)
- Calories 410
- Fat 20 g
- Saturated fat 9 g
- Cholesterol 130 mg
- Sodium 420 mg
- Carbohydrates 8 g
- Fiber 1 g
- Sugar 5 g
- Protein 47 g
Get Ahead: A Timing Plan
- Up to a day ahead: pound the chicken to an even thickness and halve the cherry tomatoes, storing both refrigerated.
- While the chicken sears: slice the mozzarella so it is ready to lay on the moment the tomatoes are soft.
- Last two minutes: keep the lid on while the cheese melts rather than lifting it repeatedly, which lets heat escape.
Building the Meal Around It
Serve it over a bed of pasta tossed with olive oil to catch the pan juices, or alongside crusty bread. A simple green salad with the same balsamic glaze ties the plate together.
Frequently Asked Questions
Can I use pesto instead of fresh basil?
Yes, a spoonful of pesto swirled in at the end adds the same basil flavor with a little more richness and garlic.
What should I serve alongside it?
Pasta, garlic bread, or roasted potatoes all work well soaking up the tomato and balsamic pan juices.
How do I know the chicken is fully cooked?
Cut into the thickest part; it should be opaque with no pink and reach 165F internally, the safe minimum the USDA sets for poultry.
More Thirty Minute Meals
Looking for something else fast? One Pan Lemon Garlic Salmon, Turkey Taco Skillet, and the full 30-Minute Meals collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.