Classic, fresh flavors of a caprese salad layered over a chicken breast with a balsamic glaze! Filling and flavorful, low-carb, and light!
This is the kind of dinner I could eat weekly in the summer; it’s light, flavorful and high in protein – and it takes less than 30 minutes without any need to use the oven!
But this Balsamic Caprese Chicken is also perfect for summer entertaining. Make this as the main, prep a side salad or pasta (or even better, ask friends to bring the side!) and you’ll have this fresh and flavorful, grilled caprese chicken on the table no time.
If you love the flavor combo of chicken with basil tomatoes and mozzarella, try making Caprese Pesto Pizza over the weekend, Bruschetta Chicken Pasta, or Tomato Caprese with Burrata next.
ingredients in caprese chicken
You can do one of two things with your chicken. You can buy chicken breasts, and butterfly thin to make cutlets, or you can buy chicken cutlets, which are a thinner cut.
The balsamic glaze is optional, but ties the chicken with mozzarella and tomatoes together, IMO and just tasted like summer with minimal effort.
- chicken breasts: sliced thin to make 4 cutlets – or 4 cutlets from the grocery store.
- mozzarella cheese: sliced fresh or grated.
- spices: salt, pepper, garlic powder and Italian seasoning for the chicken.
- tomatoes: cocktail, roma or cherry tomatoes, sliced thin.
- basil leaves: fresh and sliced thin (chiffonade).
- balsamic glaze: to drizzle right before serving.
What to Serve With Chicken Caprese
I like to serve this with a quick arugula salad (shown in the video below), tossed with fresh lemon juice and grape tomatoes, with Parmesan cheese. Sometimes I’ll even serve the salad with pasta with the balsamic caprese chicken. The flavors and textures are SO good together.
This easy side salad with balsamic dressing, Italian Chopped Salad or mashed cauliflower are also great sides to serve with Chicken Caprese.
balsamic caprese chicken made in the skillet
Ingredients
- 2 large chicken breasts, sliced thin to make 4 cutlets - or 4 cutlets from the grocery store
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tablespoon extra virgin olive oil
- 4-6 slices fresh mozzarella - or 6 ounces grated mozzarella cheese
- 4 cocktail or roma tomatoes, sliced - can also use cherry tomatoes
- balsamic glaze, to drizzle
- Fresh basil leaves, sliced thin (chiffonade)
Instructions
- To slice chicken breast thinly, use a sharp knife and either butterfly the breast or slice it horizontally, aiming for even thickness.
- In a large skillet over medium-high heat, heat olive-oil.
- Season chicken cutlets with salt, pepper, garlic powder and Italian seasons, Add chicken to skillet, and reduce heat to medium-low. Cook chicken until done, about 4-5 minutes per side (temp should be 165).
- Top with mozzarella, cover with a lid and allow to melt.
- Once cheese has melted, top with tomato slices and fresh basil. Drizzle with balsamic glaze and enjoy.
Nutrition
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This recipe was absolutely delicious!! I will definitely make it again!!
I am so glad you enjoyed it, Ruth!
I like chicken in the skillet but hate making it that way. I much prefer baking! So basically if you send me some of this, I’ll totally eat it. LOL
Hahaha, I’m the other way. I’m impatient waiting for the oven to preheat!
This is the epitome of comfort food! I could eat this every single week!!