Easy Chicken Caprese
20-minute Chicken Caprese recipe with basil pesto, fresh mozzarella and ripe tomatoes. Make it indoors in your skillet or griddle, or fire up the grill, if you like!
Ingredients
- 1 lbboneless skinless chicken breasts
- kosher salt
- black pepper
- extra virgin olive oil
- basil pesto, (homemade or store-bought)
- 4slices fresh mozzarella cheese, low sodium, ((about 1/4 to 1/2 inch in thickness each))
- 1tomato, sliced
- 2 tbspbalsamic glaze or balsamic reduction, (i used this one)
- 8fresh basil leaves, (leave 4 whole and slice the rest into ribbons)
Directions
- 1
If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
- 2
Pat the chicken dry and season with salt and pepper on both sides.
- 3
Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).
- 4
Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).
- 5
In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.
- 6
Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!