Italian
Caprese Chicken
Chicken breasts are seared with garlic and Italian seasoning until they reach 165°F, then topped with tomato, mozzarella, and basil. A spoon of balsamic finishes the skillet.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Pounding the breasts to an even thickness lets them hit 165°F before the outside dries out.
- Covering the skillet for a minute melts the mozzarella without a broiler.
- Basil and balsamic go on after the heat so they stay fragrant.
- Pat the chicken dry so it browns. Do not rinse raw chicken.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pound the chicken breasts to about 1/2 inch thick. Pat them dry. Do not rinse the raw chicken. Season with the kosher salt, black pepper, and Italian seasoning.
- 2
Heat the olive oil in a large skillet over medium heat. Add the garlic for 20 seconds, then add the chicken.
- 3
Cook until the thickest part of each breast reaches 165°F and the meat is no longer pink, about 5 to 6 minutes per side.
- 4
Lay slices of the tomatoes and the mozzarella on each breast.
- 5
Cover the skillet and cook 1 to 2 minutes, until the mozzarella softens. The chicken should still read at least 165°F.
- 6
Take the skillet off the heat. Scatter the basil over the chicken and drizzle with the balsamic vinegar.
- 7
Serve hot.
Pro tips
- Check 165°F in the thickest part, not at the edge.
- Slice the tomatoes and mozzarella while the chicken cooks so they are ready when you flip.
- If the garlic browns before the chicken goes in, start over with fresh garlic. Burnt garlic will taste harsh in the oil.
Easy substitutions
- Fresh mozzarella
- Provolone slices
- Balsamic vinegar
- Balsamic glaze
- Fresh basil
- A small handful of spinach, wilted on the chicken
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm, covered, in a skillet over medium-low heat until the chicken is hot, 165°F. Add a spoon of water if the pan looks dry.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 372
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 20 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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