Easy Chicken Caprese
20-minute Chicken Caprese recipe with basil pesto, fresh mozzarella and ripe tomatoes. Make it indoors in your skillet or griddle, or fire up the grill, if you like!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless skinless chicken breasts
- Kosher salt
- Black pepper
- Extra virgin olive oil
- Basil pesto, (Homemade or store-bought)
- 4 slices fresh mozzarella cheese, low sodium, ((about 1/4 to 1/2 inch in thickness each))
- 1 tomato, sliced
- 2 tbsp Balsamic glaze or balsamic reduction, (I used this one)
- 8 Fresh basil leaves, (leave 4 whole and slice the rest into ribbons)
Instructions
- 1
If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
- 2
Pat the chicken dry and season with salt and pepper on both sides.
- 3
Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).
- 4
Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).
- 5
In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.
- 6
Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!