Caprese Chicken

This Caprese Chicken is an easy dinner recipe with the most flavorful balsamic sauce, seasoned and seared chicken, fresh tomatoes, and basil.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 472kcal

Author: Stephanie

Ingredients

Chicken

2 large boneless skinless chicken breasts
Salt/Pepper
2 teaspoons Italian seasoning
2 tablespoons olive oil
8 slices fresh mozzarella whole milk/low moisture melts best
1 whole tomato thinly sliced
1 cup cherry tomatoes

Balsamic Sauce

1/3 cup dry white wine see notes
3 cloves garlic minced
3 tablespoons butter
1/3 cup Balsamic vinegar
1/3 cup chicken broth
3 tablespoons honey
1 teaspoon dried basil

For Serving

Fresh Basil
Balsamic Glaze
Freshly Cracked Pepper

US Customary - Metric

Instructions

Preheat oven to 425°F.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
Melt the butter, then add the garlic and cook for 2 minutes. Add the balsamic vinegar, chicken broth, and honey and stir to combine. Bring to a gentle boil. Let it simmer and reduce for 5 minutes, remove from heat.
Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
Add the chicken to the sauce along with any juices from the plate. Top each piece of chicken with 2 slices of mozzarella and 1 slice of tomato, then sprinkle with dried basil. Arrange the cherry tomatoes around the chicken.
Bake for 8-10 minutes, or until the cheese is just melted, then broil at 425 (or a low broil), for about 2 minutes. Watch it carefully during this time. Remove from oven. Drizzle with balsamic glaze and garnish with fresh basil. Serve with roasted asparagus or roasted potatoes.

Notes

Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
Pairing Suggestions: Roasted Potatoes, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes.

The nutritional information provided is an estimate and is per serving. This recipe makes 4 servings.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/caprese-chicken/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-45116":{"type":"food","name":"Caprese Chicken","slug":"wprm-caprese-chicken","image_url":"https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/05\/Caprese-Chicken-f.jpg","rating":{"count":10,"total":50,"average":5,"type":{"comment":10,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":1,"amount":"2","unit":"","name":"large boneless skinless chicken 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