Go Back
Emily

Caprese Chicken Recipe: Quick, Flavorful Skillet Dish

Juicy chicken cutlets top marinated tomatoes, mozzarella, and herby pesto in this 25-minute Italian skillet dish. Combines acidity, creaminess, and spice for a summer-ready meal perfect for weeknights or gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 2 Tbsp prepared pesto
  • 1 Tbsp balsamic glaze, plus extra for garnish
  • Kosher salt and pepper to taste
  • 6 chicken cutlets (1 1/4-1 1/2 lbs total), pre-pounded
  • 2 Tbsp butter or ghee
  • 6 large fresh basil leaves, plus more for garnish
  • 6 thin slices fresh mozzarella
  • Sliced ciabatta or baguette, toasted

Method
 

  1. Heat oven to 375°F (190°C). Toss halved tomatoes with olive oil, pesto, 1 tsp salt, 1/2 tsp pepper, and 1 Tbsp balsamic glaze in a bowl.
  2. Heat skillet over medium-high heat. Add butter/ghee, then sear chicken cutlets 3-4 minutes per side until golden.
  3. Tuck marinated tomatoes into skillet around chicken. Top with mozzarella slices and basil leaves.
  4. Transfer to oven and broil 2-3 minutes until mozzarella melts and browns slightly. Garnish with balsamic glaze and fresh basil

Notes

Use heirloom cherry tomatoes for more flavor
Avocado oil works better than olive oil if pan is hot
Cashew-based pesto for nut-free option
Can be made on stovetop without broiler but texture will vary
Swap ciabatta with crusty baguette or focaccia
Adjust sodium based on pesto's salt content