There’s just something magical about the combination of seared chicken, creamy mozzarella, and juicy garden tomatoes—especially when it's all brought together with a fragrant drizzle of balsamic glaze and a scatter of fresh basil. This easy chicken caprese recipe has become a weeknight go-to in my kitchen, not only because it’s bursting with vibrant summer flavors, but also because it checks every box: quick, crowd-pleasing, and elegant enough for company. Think of it as a warm twist on the classic Caprese salad, with tender chicken breasts as the base and melted mozzarella soaking up all that tomato goodness. It’s a perfect addition to your rotation of chicken and mozzarella recipes, and trust me, it’s a keeper.
Easy Chicken Caprese with Fresh Mozzarella and Garden Tomatoes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Large skillet A 12-inch nonstick or cast iron skillet is ideal. If using a stainless steel skillet, make sure it's well-heated and oiled to avoid sticking.
Tongs or spatula For flipping chicken cleanly.
Cutting board & sharp knife. To slice the mozzarella and halve the tomatoes.
Instant-read thermometer Optional, but helpful to ensure chicken hits that perfect 165°F without drying out.
Serving platter This dish is beautiful enough to serve directly from the skillet, but a rustic platter makes for a nice presentation.
Alternatives Don’t have a skillet? You can easily turn this into a baked chicken caprese version using a baking dish. Or take it outdoors with a grill to make a summery grilled chicken caprese.
- 4 boneless skinless chicken breasts – Opt for medium-sized, evenly thick pieces. You can also lightly pound them for uniform cooking.
- 1 teaspoon kosher salt – Brings out the flavor in both the chicken and tomatoes.
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil – Extra virgin if possible.
- 2 cups cherry or grape tomatoes – Halved; garden tomatoes bring a lovely sweetness.
- 8 oz fresh mozzarella – Sliced into ¼-inch rounds; the creamier the better.
- Fresh basil leaves – About 10–15 large leaves torn or julienned.
- 2 tablespoons balsamic glaze – Store-bought or homemade.
Optional: crushed red pepper flakes – For a slight kick.
Season the Chicken
Start by patting the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. This simple seasoning helps highlight the Caprese elements without overpowering them.
Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts. Let them sear undisturbed for 5–6 minutes, until golden and easy to flip. Cook another 5–6 minutes on the second side, until fully cooked through and a thermometer reads 165°F.
Add Tomatoes
Push the chicken to the edges of the pan or remove briefly. Add the halved cherry tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until they just begin to blister and release their juices. Nestle the chicken back into the center if removed.
Top with Mozzarella
Place 2 slices of fresh mozzarella on each chicken breast. Cover the skillet with a lid or foil to help the cheese melt, about 2–3 minutes.
Finish with Basil and Balsamic
Once the cheese is melty and slightly gooey, remove the pan from heat. Scatter the torn basil leaves over the top and drizzle everything with a generous swirl of balsamic glaze.
Serve Immediately
Plate the chicken with the tomatoes and sauce spooned over. The mozzarella should be stretchy, the tomatoes soft, and everything infused with basil and balsamic tang.
Pairings in Detail
This dish is wonderfully flexible and can lean light or hearty depending on what you’re in the mood for.
- Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc complements the acidity of the tomatoes and the richness of the mozzarella.
- Salad: A side of chicken caprese salad or simple arugula with lemon vinaigrette plays well off the warm, savory flavors.
- Starch: Serve it over garlic mashed potatoes, or go Italian with buttery orzo or creamy polenta.
- Bread: Toasted sourdough or a warm baguette to soak up the juices is always a smart move.
- Sandwich-style: Got leftovers? Turn them into a mouthwatering chicken caprese sandwich with a ciabatta roll and a slather of pesto.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully. They’re juicier and more forgiving if slightly overcooked. Just adjust the cook time slightly, as they may take a minute or two longer per side.
2. What if I want to bake this instead of pan-fry it?
Turn it into a baked caprese chicken by placing seasoned breasts in a baking dish, roasting at 400°F for 20–25 minutes, then topping with mozzarella, tomatoes, and basil during the last 5 minutes.
3. Can I make this into a casserole?
Definitely. Layer cooked or uncooked seasoned chicken in a baking dish with cherry tomatoes and mozzarella, then bake until bubbly. It’s a fantastic way to batch-cook a Caprese chicken casserole for a group.
4. What’s the best mozzarella to use?
Use fresh mozzarella packed in water for the creamiest result. Avoid the low-moisture shredded type—it won’t melt the same and lacks the soft texture that defines this dish.
5. Is this recipe good for meal prep?
Absolutely. You can prep and sear the chicken ahead of time, then reheat in a skillet or oven with the mozzarella and tomatoes when ready to serve. It also stores well for sandwiches, salads, or even sliced into a Caprese stuffed chicken style if you want to get fancy.
