Here’s an easy caprese chicken recipe that’s ready in only 30 minutes. Made with fresh tomatoes, mozzarella and pesto, this is a delicious easy weeknight dinner.

 

I love chicken recipes that are simple and easy to make. You can have dinner on the table in no time with recipes such as Greek one pan chicken and rice, balsamic chicken or sheet pan Mediterranean chicken as they require minimal preparation and about 30 minutes of cooking time. This caprese chicken is another easy recipe that we make for weeknight dinners. It’s simple, easy and calls for just a few basic ingredients. 

Why this recipe works

If you love our caprese stuffed chicken breast, you’re going to love this easier version that requires less preparation. It’s quick enough that you can make it as a weeknight dinner but pretty enough that you can serve it for a party or gathering.

The classic combination of mozzarella, tomatoes and basil which makes for the classic caprese salad, makes this dish very flavorful. This combination can be used in different recipes such as avocado caprese sandwich, caprese gnocchi, caprese pasta salad or my favorite super easy caprese pizza. If you’re looking for new ways to cook chicken at home, this is bound to be your new favorite one-pan recipe! It’s already low-carb and gluten free – perfect for a family dinner. 

Ingredients

This recipe calls for just a few ingredients that you probably already have on hand:

• Chicken breast: Use boneless skinless chicken breast for this recipe. 
• Spices: The seasoning for this recipe is quite simple and includes salt, pepper and oregano.
• Olive oil: Extra virgin olive oil would be perfect as always. 
• Pesto: You can use store-bought jarred or homemade pesto.
• Mozzarella: Both cow and buffalo mozzarella would work for this recipe. 
• Tomatoes: Fresh plum tomatoes are best for this recipe.
• Basil: If you own a basil plant, definitely use fresh leaves. 

Preparation instructions

Since this is a recipe that comes together rather quickly, I suggest you have all the ingredients ready before you start. 

• Prepare the chicken: Cut the chicken breasts in half horizontally so you have four large pieces. Cutting chicken breasts in half also helps them cook faster. 
• Season the chicken: Par dry the chicken breasts completely and season them with salt, pepper and oregano on both sides. Heat the olive oil in a non stick pan or a well seasoned cast iron skillet over medium heat. 
• Sear the chicken breasts: Sear the chicken breasts for about four minutes on each side until they are golden and cooked through.
• Finish with pesto, tomato and mozzarella: Right before the chicken is completely cooked, spread pesto on top of each piece of chicken and top with mozzarella and tomato slices. Cover and cook for about two minutes until the cheese is melted. 

Get the good mozzarella

As you have noticed, this recipe calls for some very simple ingredients. This means it’s important to find high-quality ingredients that will give you that amazing, fresh Italian flavor you’re looking for. If you know of an Italian shop near you that makes fresh mozzarella, go out and buy some. The difference a good ball of mozzarella can make is very noticeable. 

How do I know if the chicken is cooked?

According to FDA guidelines, all poultry must be cooked to 165ºF. Insert an instant read thermometer into the thickest part of the chicken breast to make sure it registers at that temperature. 

Serving suggestions

We love serving this recipe with some kind of salad such as a Mediterranean salad or potato salad. You can also serve it with some brown rice or pasta. A drizzle of balsamic glaze would make this chicken caprese even more delicious. You can use this homemade balsamic glaze recipe or simply get a bottle at your grocery store. 

Pro tip: Craving a sandwich? Toast some ciabatta bread and make a chicken caprese sandwich using this recipe. With a little bit of balsamic glaze and fresh basil, this sandwich will be the perfect lunch for a busy day!

Notes and tips 

• Make sure all the chicken breast pieces are the same size. To slice the chicken breast horizontally, you will need a sharp knife. Keep the non-cutting hand on top of the breast while cutting the chicken.
• Pat dry the chicken breast very well before seasoning. This will help you avoid oil splashing when searing the chicken. 
• Cooking time may vary depending on the size of the chicken pieces. It usually takes about four to five minutes to cook the chicken on each side. 
• Store the leftovers in an airtight container and refrigerate for up to three days. Reheat in a pan or in the microwave.
• You can use sliced cherry tomatoes instead of plum and shredded mozzarella instead of slices if desired. 

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