A few months ago, C.J. and I tried caprese salad for the first time. We both loved it. So, we were excited to try this caprese chicken recipe. It was much easier to make than it looks and it tastes delicious. This is all about the fresh ingredients!
I must admit that I was unable to find fresh basil at our local grocery stores-they were either sold out or didn’t carry it, so I used dried basil. It still tasted great, but I am excited to try it with fresh basil in the future.
This is definitely on the remake list!
- 4 chicken breasts
- Salt and fresh ground pepper
- Olive oil
- 3 garlic cloves, minced
- 2 pint cherry tomatoes, halved
- 8 large basil leaves, finely chopped
- 4 1/2 inch slices fresh mozzarella
- balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top the tops of each chicken breast with a slice of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately.