Easy Chicken Caprese Recipe with Mozzarella, Tomato, and Basil
Listen, sweetheart, not every night in the kitchen calls for a five-hour sauce or a roast that takes half your day. Sometimes you want somethin’ that tastes like a vacation in Italy, but you can still cook it in your slippers with a glass of wine in hand. That’s where my Chicken Caprese comes in.
It’s juicy chicken, melty mozzarella, sweet little tomatoes, and basil so fresh it makes you feel like you’ve got a garden in Napoli. Drizzle a little balsamic glaze on top, and suddenly you’re sittin’ at an Italian café — except you didn’t need a passport or a babysitter.
The best part? This beauty comes together in one pan. It’s quick enough for a weeknight, but fancy enough to make your mother-in-law raise an eyebrow and say, “Would ya look at this?”
Because here’s the truth, doll: food should bring you joy. And sometimes that joy shows up in the simplest places — like a pan of bubbling tomatoes and cheese.
The Recipe
Ingredients:
4 boneless, skinless chicken breasts (pounded to even thickness)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning (or just oregano)
2 cloves garlic, minced
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, sliced into rounds
Fresh basil leaves
2 tablespoons balsamic glaze
Directions:
Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high. Sear chicken until golden on both sides, about 4–5 minutes per side.
Add garlic and cherry tomatoes to the skillet. Let ‘em blister, about 3 minutes.
Lower the heat. Top each chicken breast with mozzarella. Cover to let it melt.
Scatter fresh basil over the top. Drizzle with balsamic glaze before serving.
Serving Suggestions:
– Pile it over arugula for a light supper.
– Or plate it with garlic bread to soak up the pan juices.
So go on, sugar, pour yourself a glass, light a candle, and make this Chicken Caprese. It’s simple, it’s fresh, and it’s one more little joy to add to your week.