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Caprese Chicken Recipe

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4.3 from 1 review

This delightful Caprese Chicken recipe features tender, juicy chicken breasts topped with fresh mozzarella, tomato slices, and a savory balsamic glaze sauce. The chicken is seared on the stovetop for a golden crust, then baked to melt the cheese perfectly and finished with a quick broil for a luscious, bubbly topping. Ideal for a flavorful Italian-inspired dinner, it is complemented with fresh basil and cherry tomatoes for vibrant taste and color.

Ingredients

Chicken and Seasoning

  • 2 large boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Toppings

  • 8 slices fresh mozzarella (whole milk/low moisture preferred)
  • 1 whole tomato, thinly sliced
  • 1 cup cherry tomatoes

Sauce

  • 1/3 cup dry white wine
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 1/3 cup balsamic vinegar
  • 1/3 cup chicken broth
  • 3 tablespoons honey
  • 1 teaspoon dried basil

Garnish

  • Fresh basil leaves
  • Balsamic glaze
  • Freshly cracked black pepper

Instructions

  1. Prep the Chicken: Preheat your oven to 425°F. Slice each chicken breast in half lengthwise to create thinner pieces. Place the slices in a gallon freezer bag or between plastic wrap and gently pound them to about ½ inch thickness with a meat mallet. Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches, searing each side for 3-4 minutes until a golden crust forms. Once browned, remove the chicken and set aside.
  3. Deglaze the Pan: Pour the dry white wine into the skillet and use a silicone spatula to scrape up all the browned bits from the bottom and sides. Allow the wine to reduce by half over 3-4 minutes on medium heat.
  4. Make the Sauce: Add butter to the skillet and melt it completely. Stir in the minced garlic and cook for about 2 minutes until fragrant. Then add the balsamic vinegar, chicken broth, and honey, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to thicken the sauce. Remove the skillet from heat.
  5. Prepare for Baking: If your skillet is not oven-safe, transfer the sauce into a 9 x 13-inch baking dish. Place the seared chicken pieces into the sauce, including any accumulated juices from the plate.
  6. Add Toppings and Bake: Top each chicken piece with two slices of mozzarella and one slice of tomato. Sprinkle dried basil evenly over the tops. Arrange the cherry tomatoes around the chicken pieces in the dish.
  7. Bake and Broil: Bake in the preheated oven for 8-10 minutes, or until the mozzarella is just melted. Then switch to broil on low for about 2 minutes until the cheese is bubbly and slightly browned. Watch closely to prevent burning.
  8. Finish and Serve: Remove the dish from the oven. Drizzle balsamic glaze over the chicken and garnish with fresh basil leaves and freshly cracked black pepper. Serve warm, ideally with roasted asparagus or roasted potatoes for a complete meal.

Notes

  • Use whole milk or low moisture mozzarella for best melting results.
  • If you prefer a non-alcoholic version, substitute white wine with chicken broth or apple cider vinegar.
  • Keep an eye on the broiler to avoid burning the cheese; broiling time can vary depending on your oven.
  • Fresh basil can be added before serving for a bright, herbal finish.
  • Balsamic glaze can be purchased or made by reducing balsamic vinegar with a little honey until syrupy.

Find it online: https://dishcooks.com/caprese-chicken-recipe/