Caprese Chicken Skillet
This Baked Caprese Chicken Recipe elevates grocery store ingredients at any time of the year. One skillet brings together succulent chicken breasts, sweet burst tomato sauce and gooey mozzarella cheese.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ large white onion finely chopped
- 1 pint grape tomatoes halved
- 3 garlic cloves minced
- 1 teaspoon dried oregano leaves
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- 8 ounces fresh mozzarella cheese sliced
- 2 tablespoons roughly torn fresh basil leaves
- Balsamic Glaze for serving (optional)
Instructions
- Preheat oven to 400 degrees F. Pat chicken breasts dry and use a meat mallet to gently pound them to an even thickness. Sprinkle chicken with salt and pepper.
- Heat large skillet over medium heat. Add oil; transfer chicken to skillet and cook 8 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to plate.
- Add onion to skillet and cook 4 to 6 minutes or golden brown, stirring occasionally.
- Add tomatoes, garlic and oregano to skillet and cook 1 minute, stirring constantly. Add broth and cook 4 to 5 minutes or until almost all broth is evaporated.
- Stir in butter, then transfer chicken back to skillet and nestle it into tomato mixture. Divide cheese over chicken. Transfer skillet to oven and bake 8 to 10 minutes or until cheese is melted and internal temperature of chicken reaches 165 degrees F.
- Spoon some of the tomato mixture over the chicken. Garnish with basil and balsamic glaze, if desired, and serve immediately.
Notes
- Put the chicken breasts in a gallon freezer bag before pounding them out to keep your counter and meat mallet clean.
- Use a meat thermometer to make sure your chicken reaches an internal temperature of 165 degrees F and no higher for perfectly moist chicken.
- If you don’t have an ovenproof skillet, you can transfer everything to a baking dish before placing it in the oven.
Calories: 556kcal, Carbohydrates: 9g, Protein: 64g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 211mg, Sodium: 1328mg, Potassium: 1253mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1678IU, Vitamin C: 21mg, Calcium: 332mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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