Caprese Chicken is an easy weeknight dinner that tastes like summer—tender chicken, sweet tomatoes, melty mozzarella, fresh basil, and a drizzle of balsamic.
Author’s Note
Weeknight-Worthy Caprese Chicken (That Tastes Fancy)
I’ve made a lot of Caprese Chicken recipes over the years, and this is the one that finally checks every box!
What makes this version better than the others? It’s fast (done in 30 minutes or less), all made in one pan, and actually tastes like something you’d get at a good restaurant. The tomatoes blister just enough to create a quick, flavorful sauce, and the melty cheese + pesto combo is next-level good!
If you’re looking for something fresh, easy, and a little impressive—this is it. Trust me, you’re gonna want to make it again the second you finish your plate.
Caprese Chicken Ingredients
The full recipe is below, but here are a few ingredient notes:
- Cherry tomatoes: Use firm, ripe ones with smooth skin for the best texture and flavor.
- Mozzarella pearls: These are ideal, but fresh mozzarella (diced to cubes) works too.
- Basil pesto: Store-bought is great (I like Rana’s), or make your own!
- Parmesan cheese: Grate it fresh from a block—super fine shreds melt right in nicely.
- Balsamic reduction: Buy or make by simmering balsamic with honey until thick.
How To Make Caprese Chicken (Tips)
- Chicken: Slice each breast in half and pound lightly so they cook evenly.
- Don’t overcook: Use a meat thermometer—chicken is done at 165°F.
- Use cast iron: It holds heat well and gives the chicken a nice sear.
- Add basil last: Top with fresh basil right before serving so it stays bright and flavorful.
- Dice small: Smaller onion pieces soften faster and mix into the sauce better.
What To Serve with Caprese Chicken
- Pasta: Spaghetti, penne, or angel hair tossed with olive oil, garlic, and Parmesan.
- Farro: A nutty grain that pairs well with the juicy chicken and tomatoes.
- Rice or Quinoa: Both make a hearty, simple base.
- Salad: Try a garden salad, Caesar, or cucumber salad.
- Bread: Crusty bread or garlic bread to soak up any leftover sauce.
Storage
Best fresh, but leftovers keep in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the oven with a splash of broth or water to keep it moist.
Featured Comment
“This is amazing! We loved it the first night so much that we made it again the next night!”
-Short
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Caprese Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts (2 breasts)
- 2 teaspoons Italian seasoning divided
- Salt and pepper
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 1/2 large red onion finely diced
- 3 cups halved cherry tomatoes
- 2 teaspoons minced garlic
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 cup mozzarella cheese pearls see note 1
- 1/3 cup ribboned fresh basil
- Pesto for serving, see note 2
- Parmesan cheese optional, for serving, see note 3
- Balsamic reduction optional, for serving
Instructions
- Slice each chicken breast in half widthwise to create 2 thinner cutlets. Lightly pound to even thickness if needed. In a small bowl, mix 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon pepper. Season one side of the chicken with half of this mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, seasoned side down, and sprinkle remaining seasoning mix on top. Cook for 4 minutes without moving, then flip, add 1 tablespoon butter, and cook for another 3–4 minutes or until golden brown and internal temp hits 160°F. Remove from pan and cover with foil to keep warm.
- In the same pan (don’t clean it), reduce heat to medium. Add remaining 1 tablespoon olive oil and diced onion. Sauté for 3–5 minutes, scraping up browned bits from the pan, until onion softens and turns golden.
- Add cherry tomatoes, remaining 1 tsp Italian seasoning, garlic, balsamic vinegar, & honey. Season with ½ tsp salt & ¼ tsp pepper. Turn heat back up to medium-high and cook for 2–4 minutes, until tomatoes begin to soften.
- Remove pan from heat. Nestle chicken back into the pan with any juices left behind on the plate. Sprinkle mozzarella pearls around the pan. Cover for 1 minute to soften the cheese. Uncover, add dollops of pesto to taste, and top with fresh basil. Drizzle with balsamic reduction and, if desired, grate fresh Parmesan on top. Serve right away.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazing! We loved it the first night so much that we made it again the next night!
Thanks so much! I am so thrilled to hear this! 🙂
I love Caprese salad, and I think your addition of chicken is fantastic! This sounds like the perfect meal to kick off the Spring weather. Thanks for sharing!
I love that this is cooked up in the skillet to perfection. Oh my gosh, I cant wait to get my hands on this chicken. So many layers of goodness. And that fresh basil!!
Isn’t fresh basil the best?! Thank you so much Aimee!!
The perfect weeknight meal. And stunning as well!