This caprese chicken skillet recipe sears chicken breasts in a hot pan, tops them with basil pesto, fresh mozzarella, and sliced tomatoes, then finishes everything in the oven until the cheese is melted and gooey. A drizzle of balsamic glaze at the end brings it all together. It is ready in about 30 minutes and looks far fancier than the effort it actually takes.
I am going to tell you how to make an incredibly easy and absolutely delicious Caprese Chicken Skillet Dinner. This is one of those weeknight meals that looks fancy but comes together with barely any effort. Now let us get started!
Table of Contents
Why You Will Love This Caprese Chicken Skillet
You are going to be obsessed with this dinner because it takes everything we love about a fresh Italian caprese salad, like juicy tomatoes, creamy fresh mozzarella, and sweet basil, and turns it into a warm and comforting main course. Searing the chicken on the stove gives it a beautiful golden crust, and then we finish it off in the oven so that mozzarella gets perfectly melted and gooey. Plus, slathering each piece of chicken with pesto right before baking is a total game changer.
If you love a chicken dinner built around bright, fresh Italian flavors, you are also going to want to try my Marry Me Chicken Pasta, another pesto and tomato-forward dish that always gets rave reviews at the table.
What You Will Need
Special Equipment
- Large ovenproof skillet (cast iron or a stainless steel pan works perfectly!)
- Tongs (for flipping the chicken)
- Paper towels (for patting the chicken and mozzarella dry)
The Ingredients
- 2 to 3 boneless and skinless chicken breasts
- Kosher salt, black pepper, and onion powder, to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 jar (6 oz) basil pesto (you will use about 1 to 2 tbsp per chicken breast)
- 4 to 6 slices of fresh mozzarella cheese
- 6 to 8 slices of fresh tomato (about 1 to 2 medium tomatoes)
- Balsamic glaze, for drizzling
- Fresh basil leaves, for garnish
Let us Get Cooking!
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C).
2. Prep and Season
Pat your chicken breasts dry with a paper towel. Generously season both sides of the chicken with kosher salt, black pepper, and onion powder.
3. Sear the Chicken
Place your large and ovenproof skillet over medium high heat. Add the extra virgin olive oil and the butter. Once the butter has completely melted into the olive oil and is bubbling, add the chicken breasts to the pan. Cook until lightly browned, which takes about 3 to 4 minutes on each side.
4. Layer the Flavors
Turn off the stove heat. Right in the skillet, slather the top of each browned chicken breast with about 1 to 2 tablespoons of basil pesto. Next, top each breast with 1 or 2 slices of fresh mozzarella. Finally, add a few slices of fresh tomato right on top of the cheese.
5. Bake
Transfer the entire skillet into the preheated oven. Cook for about 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the mozzarella is beautifully melted.
6. Garnish and Serve
Carefully remove the hot skillet from the oven. Drizzle a generous amount of balsamic glaze over the top of the chicken, and finish it off with a handful of fresh torn basil. Serve hot and enjoy!
How to Serve It Up
Because the skillet creates such a savory and beautiful pan sauce with the juices and the balsamic glaze, you will want something to soak it all up.
- I personally love pairing mine with some simple sauteed spinach for a lighter and low carb meal.
- This also pairs incredibly well with a big and comforting bowl of butter noodles.
- My Easy Homemade Garlic Bread is an absolutely perfect match for mopping up every last bit of that pesto and balsamic pan sauce.
If you like this recipe Explore more recipes
FAQs
What is the best mozzarella cheese to use for Caprese chicken?
For the best flavor and that classic gooey melt, thick slices of fresh mozzarella are definitely the way to go! If you want a cleaner melt with a little less moisture, you can totally swap it out for a low moisture and whole milk mozzarella.
Why does my Caprese chicken get watery and how do I prevent it?
Fresh mozzarella and tomatoes naturally release water when they heat up in the oven. To keep your skillet from getting soggy, try gently squeezing your fresh mozzarella slices between paper towels to absorb that excess moisture before you put them on the chicken!
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless and skinless chicken thighs are a fantastic swap. They are super juicy and forgiving in a hot skillet. Just follow the exact same steps for searing, layering on that pesto and cheese, and baking, and confirm they also reach 165°F before serving.
What is the best way to reheat this without drying it out?
The oven is your best friend here! Place your leftovers in a baking dish and reheat at 325°F (160°C) for about 10 to 15 minutes. The lower heat stops the chicken from drying out. Pro tip: raw tomatoes and fresh basil do not reheat well, so pull off the old basil, warm up your chicken, and top it with fresh basil and a new drizzle of balsamic right before eating!
What can I do with leftover caprese chicken?
Leftover caprese chicken is incredibly versatile! Slice it up and pile it onto crusty bread for a caprese chicken sandwich, toss diced pieces with warm pasta, olive oil, and a little extra pesto for a quick caprese chicken pasta, or lay slices over mixed greens with extra tomato and a balsamic drizzle for an easy caprese chicken salad. All three make excellent use of leftovers the next day.
Easy Caprese Chicken Skillet Dinner
Course: Main CourseCuisine: Italian-InspiredDifficulty: Easy3
servings10
minutes20
minutes450
kcal30
minutesA quick, 30-minute weeknight dinner featuring pan-seared chicken breasts topped with basil pesto, fresh mozzarella, and juicy tomatoes, all finished in the oven with a sweet balsamic drizzle.
Ingredients
- Equipment Needed:
Large ovenproof skillet
Tongs
- Ingredients:
2 to 3 boneless, skinless chicken breasts (approx. 24 oz / 680g)
1/2 tsp (2g) kosher salt
1/2 tsp (1g) black pepper
1/2 tsp (2g) onion powder
15ml (1 tbsp) extra virgin olive oil
14g (1 tbsp) butter
45 to 90g (3 to 6 tbsp) basil pesto, 1 to 2 tbsp per chicken breast
113 to 170g (4 to 6 thick slices) fresh mozzarella cheese
150g (6 to 8 slices) fresh tomatoes, 1 to 2 medium tomatoes
30 to 45ml (2 to 3 tbsp) balsamic glaze
5g (1/4 cup) fresh basil leaves
Directions
- Preheat oven to 400°F (200°C).
- Pat the chicken breasts dry. Season both sides evenly with kosher salt, black pepper, and onion powder.
- Heat a large, ovenproof skillet over medium-high heat. Add the olive oil and butter.
- Once the butter melts into the oil, place the seasoned chicken breasts in the skillet. Sear for 3 to 4 minutes per side until lightly browned.
- Remove the skillet from direct heat. Spread 1 to 2 tablespoons of basil pesto over the top of each chicken breast.
- Layer 1 to 2 slices of fresh mozzarella on top of the pesto, followed by a few slices of fresh tomato.
- Place the skillet in the preheated oven and bake for 10 to 12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Carefully remove from the oven. Drizzle generously with balsamic glaze and garnish with fresh basil leaves. Serve immediately.
Notes
- Preventing Wateriness: Fresh mozzarella releases moisture when baked. For the best texture, gently pat your mozzarella slices dry with a paper towel before adding them to the chicken.
- Skillet Safety: The handle of your skillet will be incredibly hot when taking it out of the oven. Keep an oven mitt draped over the handle as a visual reminder.
- Sides: This dish creates amazing pan juices. Sauteed spinach or a big side of warm butter noodles are both excellent for soaking up that flavor.
- Allergen Note: Basil pesto commonly contains pine nuts or other tree nuts, along with Parmesan cheese. This recipe also contains dairy from the mozzarella. Check your specific pesto brand’s label if cooking for anyone with a nut or dairy allergy.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Scrape off the old basil before reheating, and add fresh basil when serving.
- Nutrition: Calories are estimated and will vary based on pesto brand, mozzarella amount, and chicken breast size.
