Caprese Chicken: How to Make This Juicy, Cheesy Chicken

As I have said before but bears repeating, Caprese salad is one of the world’s bests. I have shared my California Caprese bowl with you, and now it’s time for my equally simple and satisfying Caprese chicken. Enjoy this as part of a salad with some peppery arugula, throw it on some crusty bread and call it an artisan sandwich, or use that pasta water for good and throw this on a luxurious bed of pasta. Anyway you eat this, you will love it and you will be so glad you made it.

Not only is this recipe super tasty, but it’s also ridiculously easy to make and it’s quick! All you need is a frying pan and you will be on your way to satisfying meal in 30 minutes. You are welcome in advance!

Serves 4

Suggested Wine Pairing:

A sauvignon blanc would pair perfectly with the creaminess of the mozzarella and the acidity of the tomatoes.

Ingredients:

4 chicken breasts, pounded thin

4 cloves of garlic, minced

1 quart of grape tomatoes, halved

1/2 cup of basil leaves, chiffonade

1 cup of mozzarella, shredded

1/4 cup of olive oil

2 tablespoons of balsamic vinegar or glaze

1 large tomato, cut into slices

Instructions:

1. Pound your chicken breasts thinly, about 1/2 inch thick, and sprinkle salt and pepper on each side.
2. In a large frying pan over medium/high heat, add olive oil and add chicken breasts, being sure not to crowd. Allow them to cook 5-8 minutes before flipping.
3. Once you flip your chicken, add the grape tomatoes and more salt and pepper. Make sure the tomatoes have some space directly on the frying pan, between the chicken breasts.
4. Top each chicken breast with 2 slices of tomato and spread 1/4 cup of mozzarella over each breast. Top with basil.
5. Once the cheese is melted, your chicken should be cooked through. Serve with pasta, on arugula or sautéed spinach, or with some crusty bread.

If you liked this, be sure to check out my burrata salad with tomatoes and nectarines!