Chicken Caprese
Seared and oven-roasted chicken topped with melted fresh mozzarella, sliced Roma tomatoes, and chiffonade basil, finished with a balsamic-onion pan sauce.
Servings: 4 servings
Ingredients
Ingredients
- 3-4 boneless skinless chicken breasts*
- 2 Tablespoonsolive oil
- 3/4 teaspoondried basil
- 3/4 teaspoonDried oregano
- salt and pepper
- 1/3 cupred onion diced
- 1/3 cupbalsamic vinegar
- 2 Tablespoonslight brown sugar
- 1 clovegarlic
- 2 Roma tomatoes sliced
- 8 ouncesfresh mozzarella cheese sliced
- fresh basil leaves chiffonade cut
Instructions
Instructions
- Preheat oven to 350°F (175°C). Pat the 3–4 chicken breasts dry with paper towels. Season both sides of the chicken with 1 Tablespoon olive oil, 3/4 teaspoon dried basil, 3/4 teaspoon dried oregano, and salt and pepper to taste.
- Heat a large oven-proof skillet over medium-high heat. Add the remaining 1 Tablespoon olive oil and heat until shimmering.
- Add the seasoned chicken to the hot skillet and sear until golden, about 2–3 minutes per side, flipping once. Remove the chicken to a plate.
- In a small bowl, combine the 1/3 cup diced red onion, 1 clove garlic (minced), 1/3 cup balsamic vinegar, and 2 Tablespoons light brown sugar. Stir to combine.
- Pour the onion–balsamic mixture into the skillet and bring to a simmer over medium heat. Cook, stirring, for about 3 minutes to reduce slightly.
- Return the seared chicken to the skillet, spooning some of the sauce over each piece. Transfer the skillet to the preheated 350°F oven and roast until the chicken reaches an internal temperature of 165°F (74°C), about 10–20 minutes depending on thickness. Check temperature at the thickest part.
- Remove the skillet from the oven and set the oven to broil. Top each chicken breast with slices of the fresh mozzarella (from the 8 ounces prepared).
- Broil the chicken just until the mozzarella melts and begins to bubble, watching closely so it does not burn (usually 1–2 minutes).
- Remove from the oven. Serve each chicken breast topped with the sliced Roma tomatoes and the chiffonade fresh basil leaves, and spoon the pan sauce over the top. Serve immediately.
Equipment
- oven-proof skillet
- Oven
- Small Bowl
- Paper Towels
Notes
Notes
Chicken:
If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.
Storing Instructions:
Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!
Freezing Instructions:
You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.
Grilled Chicken Caprese:
Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
Chicken Caprese Pasta:
Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
Chicken Caprese Sandwich:
Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.
Chicken:
If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.
Storing Instructions:
Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!
Freezing Instructions:
You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.
Grilled Chicken Caprese:
Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
Chicken Caprese Pasta:
Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
Chicken Caprese Sandwich:
Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.