Classic, fresh flavors of a caprese salad layered over a chicken breast! Filling and flavorful, low-carb, and light – so much yum!
Summer is officially over at Casa de Crews. Jason is in his FINAL semester of law school (EVER!!!!!!!!!!). As excited as I am, it always takes me a few weeks to get used to being ‘single’ again, with a husband working full-time, taking classes at night. Plus he has forty volunteers hours to finish before November. Then, the fun bar prep begins.
So basically, we both need easy meals for the week, or we’ll
eat junk starve. Enter Chicken Caprese Skillet! This is pretty much what I consider God’s perfect food; tender chicken, melty mozzarella and tomatoes, with fresh basil, and a leeeeeetle bit of balsamic glaze. If I were more Italian (I am a quarter Italian – my maternal grandfather was born in Italy), I’d want to sound like Giada as I describe this dish to you.
It’s the ultimate 30-minute meal in a skillet. Actually from start to finish, this meal is done in close to just twenty minutes. Perfect for two busy kids like us. Leftover Chicken Caprese is just as deliscious the next day, too. The afternoon I made this dish to share with you, it ended up being lunch, and dinner. #sorrynotsorry
You can do one of two things with your chicken. You can buy chicken breasts, and pound thin with a mallet , or you can buy chicken cutlets, which are a thinner cut. The day I happened to buy my chicken breasts, they were on sale, so I opted for the mallet. You don’t have to chiffonade the basil, but I just think it looks prettier this way.
chicken caprese skillet
- In a large skillet over medium-high heat, heat olive-oil.
- Season chicken with Italian seasons, salt and pepper. Add to skillet, and reduce heat to medium-low. Cook chicken until done, about 5-6 minutes per side (temp should be 165).
- Top with mozzarella, and allow to melt.
- Add tomato slices.
- Top with fresh basil, and balsamic glaze, if desired.