As you probably figured, I cook a lot. This means my wife and kids get to try a lot of different meals. According to my wife, she loves this meal so much, she would eat this Caprese Chicken every single day if I made it. If that isn’t the best endorsement to try a meal, I don’t know what is! Make it, and let me know what you think!
One thing I realized just recently is that I have been pronouncing the word Caprese wrong for years. I have been saying (Ka-Pree-See) but it is actually pronounced (Kuh-Pray-Zay). If this helps someone, mission accomplished. If you all knew this already, please feel free to make fun of me…Lol!
Now, back to the recipe. It’s cheesy, flavorful, and actually pretty darn healthy. We love to serve it with some parmesan buttered noodles (less healthy), but it would also be good with mashed potatoes and any other veggies you would like!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner-time hero:
- Chicken – If your chicken breasts are thick, use a Knife to cut them in half and if needed, tenderize them until they are about ½“ thick. After you generously season them, let’s talk about cooking them. In the warm pan and oil cook for about 5 minutes and golden brown. Flip and make sure they brown, but don’t cook all the way through. Once you top with the cheese, they will be finished off in the broiler and can finish cooking there. You want to make sure they stay juicy.
- Pan / Skillet – I love cooking in cast iron so obviously that would be my first recommendation. If you don’t have one, make sure you cook the chicken in a pan that can be added to a broiler. This will save on the cleanup! If you can’t, no worries, you can add to a baking sheet if needed.
- Bruschette-Like Topping – When cutting your tomato and basil, chop them as if you were making some bruschetta. This is what makes this dish and gives it a light and springy taste!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Oven-safe skillet
Ingredients
- 2 Chicken Breasts
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1 T Avocado Oil
- 1 Tomato
- 6 Basil Leaves
- Fresh Mozzarella Cheese
- Balsamic Vinegar
- Fusilli (If making noodles as side)
- Parmesan (If making noodles as side)
- 1 T Butter (If making noodles as side)
Instructions
- If needed, halve your chicken breast and tenderize to about 1/2” thick.
- Mix together the salt, pepper, and garlic powder and generally season both sides of the chicken breasts. You don’t have to use all the seasoning if you don’t want (or can add more).
- Add oil to a pan and heat on medium. Add the chicken and cook for 5 minutes.
- The chicken should be golden brown so flip.
- Preheat the oven to Low Broil (450 degrees) and finish cooking the chicken for another 2-3 minutes. The goal is to leave it a few degrees undercooked and finish it in the broiler.
- While cooking the chicken, dice the tomato and basil.
- Add the sliced mozzarella to the chicken and add to the Broiler for around 2-3 minutes until golden.
- Top with tomatoes, basil, and drizzle on the balsamic vinegar.
- Serve with the parmesan noodles or any other sides you like!
- Enjoy!
