Chicken Caprese

Prep 10 mins
Cook 20 mins
Total 30 mins
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This easy Chicken Caprese recipe is bound to become one of your family’s favorite dinner idea! Chicken breasts are topped with garlic cherry tomatoes, fresh mozzarella, basil, and balsamic vinegar. Ready in 30-minutes!

Juicy Homemade Chicken Caprese

If you’ve run out of ideas on how to spice up this week’s chicken dinner, don’t sweat it for another minute. I am in major big-time-whoa love with this Chicken Caprese, and I guarantee you will be too. Just wait until you taste it!! Sautéed chicken breasts topped with melted mozzarella cheese and garlicky tomatoes? Um, yes please!

In addition to being incredibly tasty, this recipe is also a breeze to put together, and easily divided in two for a smaller serving. Plus, as long as you watch your cheese and olive oil, it’s pretty healthy!

Chicken breast with basil, mozzarella cheese, and tomatoes.

What is Chicken Caprese?

Chicken Caprese is a dinnertime twist on the slightly simpler caprese salad. A typical Italian caprese salad is made up of thick slices of ripe tomatoes, fresh mozzarella, strips of basil, and a drizzle of balsamic vinegar. To make the salad a little more filling, you can add in chicken breast, and it becomes a hearty, colorful meal!

Ingredients for caprese chicken.

What You’ll Need

Chicken Caprese can be made any time of year, but it’s an especially wonderful summertime meal if you have a garden growing with tomatoes and basil!

Wondering what else you’ll need? Gather up the following 9 ingredients:

  • Chicken: I like to use 4 skinless chicken breasts, but you could do skinless and boneless if you want – just adjust the cooking time.
  • Seasoning: Add a little kosher salt and freshly ground black pepper.
  • Olive Oil: For sautéing the chicken and garlic.
  • Garlic: 3 large cloves, minced.
  • Tomatoes: I generally use 2 pints cherry tomatoes, halved.
  • Basil: I recommend using 10 large basil leaves, finely chopped. If you don’t have fresh basil you could season the chicken with dried basil.
  • Cheese: 8 oz fresh buffalo mozzarella is my go-to, sliced in 1/2 inch thick slices.
  • Garnish: Balsamic vinegar, to taste.

How to Make Chicken Caprese

This easy chicken dinner is cooked and plated in 5 steps. First, you’ll season and sauté the chicken, then you’ll add in the tomatoes and mozzarella. The end result is a fragrant pan of chicken just waiting to be devoured!

Season the Chicken: Salt and pepper both sides of the chicken breasts and set aside.

Four chicken breasts in a pan.

Cook the Chicken: In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).

Sauté the Garlic: Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.

Sauté the Tomatoes: Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.

Briefly Melt the Cheese: Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!

Tips for Success

Who knew such a pretty dish could be so easy to put together? Here are some extra tips to ensure that things go smoothly for you:

  • Don’t Undercook the Chicken: Rubbery, underdone chicken is definitely not the goal here. I recommend using a meat thermometer to make sure that the chicken reaches an internal temperature of 165 degrees before you remove it from the pan.
  • Cheese Substitution: If you don’t have mozzarella, use another melty cheese like provolone.
  • Tomato Tip: If cherry tomatoes are not in season or you don’t like the options at your local store, try making this dish with sun dried tomatoes instead – the flavors will still be amazing!
Forkful of chicken with a cherry tomato.

Serving Suggestions

Let’s talk side dishes! There are a number of sides that you can serve with this chicken:

  • Noodles: I like to make a quick serving of buttery pasta (with a squeeze of lemon) to go alongside this chicken.
  • Garlic Bread: For if we are feeling extra carby!
  • Salad and Vegetables: Mashed cauliflower or a side arugula salad are the healthier options that we usually serve with this meal.

How to Store and Reheat Leftovers

To store Chicken Caprese, refrigerate it in an airtight container for 2-3 days. When you want to reheat it, pour a little olive oil into a pan on medium heat, and add some extra cheese on top of the chicken. Cook until the chicken and tomatoes reach the desired temperature.

Forkful of caprese chicken.
Yield: 4 servings

Chicken Caprese

Plate of chicken with melted mozzarella and tomatoes.

Chicken Caprese is made with garlicky cherry tomatoes, gooey mozzarella, fresh basil, and balsamic vinegar. This easy 30 minute dinner will wow your tastebuds and satisfy your cheesy cravings!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless chicken breasts
  • kosher salt & freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 large garlic cloves, minced
  • 2 pints cherry tomatoes, halved
  • 10 large basil leaves, finely chopped
  • 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
  • balsamic vinegar, to taste

Instructions

  1. Salt and pepper both sides of the chicken breasts and set aside.
  2. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
  3. Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
  4. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.
  5. Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 147mgSodium: 527mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 51g

Categories

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This post may contain affiliate links. Read my disclosure policy.

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Comments

125 Responses
  1. Debbi Plitnick

    Hi, absolutely love caprese anything! I have a few questions:

    1. can you use sun dried tomatoes in this recipe?
    2. also, if you don’t have fresh basil, would the kind that comes in a container but has a grinder work?
    3. If I have the minced garlic in a jar, how much would I use instead of fresh garlic cloves, and my people dont like things extremely garlicky.

    Thanks,

  2. Stephanie

    This was amazing. I forgot the basil but it was still a hit. I added some fresh green beans and it was perfect. Definitely will make this again!

  3. Tiff

    I always get really nervous making something I’ve never made before, but this was just amazing!!! The amounts of ingredients where right and thr cooking times were pretty close. Something I will definitely be making again!!! Thank you for sharing this recipe with Pinterest!

  4. Tomi Akers

    I made this for my family last night; talk about rave reviews!!! I cook for a minimum of 6 every night and, as you can imagine, it’s almost impossible to please every palate every meal; but this was a hit with everyone! My oldest is even requesting to have it for her birthday dinner next month:) I absolutely love the simplicity of this recipe❤ I served it with steamed broccoli and couscous, and felt very proud of how appealing and “professional” the finished plates looked. Thank you so much for sharing! I will be making this recipe again and again:)

  5. Sonja

    I just made this for supper and it was a hit !!! I loved the balsamic vinegar drizzle,,It’s a keeper for sure !!!  Thanks for the idea,,

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      So glad y’all liked it Stephanie! Thanks for taking the time to come back and comment how it turned out!

  6. Shelley

    I dont use balsamic N wldn wanna purchase it for one recipe. When we make salad I use olive oil and red wine vinegar. I like the tang. Cld I just omit the balsamic or sub something else for it?

  7. Samantha

    This was an awesome week night recipe for a girl on a budget!  I used roma tomatoesbecause they were on sale and this recipe was ON POINT!  Thank you so much for sharing.  I linked you in my meal plan for the week at http://www.thesekidsmom.com !

  8. Karyl Henry

    Thanks for sharing this recipe! I’ll be making it this week. You are so right about balsamic vinegar. A friend introduced me to Lucero balsamic vinegar, and I’ve never looked back. Yeah, it’s a little pricey, but you can use much less than the cheap stuff and still get more flavor.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Jodi, the instructions are right at the bottom under the ingredients. If you are still having issues please let me know. Happy to help!

  9. Kathleen Wilkinson

    This dish was absolutely wonderful! Didn’t use the buffalo mozzarella, but instead used another fresh one. Splashed with balsamic glaze and it was crazy good! Simple, delightful, and healthy! What’s not to love? Thanks for sharing!

  10. Deeann G

    OMG! This was very good. I served it without noodles, just on the plate with a salad and some rice pilaf. My picky family loved it! I will definitely be making it again. I recommend it to everyone!

  11. Kathy

    Made this for the first time tonight. I did not use the balsamic vinegar since my husband can’t stand it 🙁
    My 24 year old just said, “This is REALLY, REALLY good!”
    Guess I’ll be making it again, thanks!!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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