Easy Caprese Chicken
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Caprese Chicken
If you're looking for a delicious Italian meal packed with protein, that doesn't take a lot of time....I've got you!
Today we're talking caprice, a chicken breast with gorgeous tomatoes, basil and some Louis gooey cheese. It's not only gorgeous, but it is so delicious. I'm showing you the tricks to make it super easy. Using jarred pasta sauce in it comes together in a snap. But feel free to use homemade marinara if you have some on hand. And by the way, this recipe is so good I even serve it for dinner parties. I had a little crusty bread, green salad, and a bottle of wine and you have a fabulous dinner in the making.
What is Caprese Chicken?
Made Easy with Jarred Sauce
I've been using I've been jarred marinara sauces for my recipe more often than I used to. And I think the reason is there a couple really good ones out there. I prefer a Raos, and always have it on hand.
But I like to kick it up. I had a little chili flake, a drizzle of good olive oil, and a Parmesan rind, and all that combined gives it the taste of a homemade sauce. You don't have to add any of these things, but I thought I'd throw them out for a few delicious options.
Sauté your chicken breast, add a generous amount of sauce, and let it simmer until everything is heated through. Top it off with freshly shredded mozzarella and let it melt to perfection. Pro tip: shred your mozzarella yourself if you have time, it melts much better. The pre-shredded mozzarella has a coating on it, that keeps it from clumping together in the package, but that also keeps it from melting perfectly... but use what you prefer.
Of course, if you prefer to make your own sauce, feel free! Whether you are making the classic Caprese chicken or Caprese chicken pasta.. you will be in heaven with the first bite.
Caprese Chicken Pasta
Cook your favorite pasta as directed. And give it a drink. I'm chip never add olive oil to your water, the Italians would freak out. Just really season your pasta, water with salt first before adding the pasta.
Next toss your pasta with some marinara sauce. No you're gonna need a little extra if you're serving it over pasta. So keep that in mind. Then you're going to add your Caprese chicken on top of that better pasta drizzle it with a little extra olive oil, and some Parmesan Next toss your pasta with some marinara sauce. No you're gonna need a little extra if you're serving it over pasta. So keep that in mind. Then you're going to add your Caprese chicken on top of that better pasta drizzle it with a little extra olive oil, and some Parmesan and you will have just effortlessly made the best chicken Parmesan pasta eva without spending all day in the kitchen.
This dish was inspired by atrip to Italy a few years ago. I had the most delicious dish, and I get a little teary-eyed thinking about it right now. During lunch one day, while in Rome, I was sitting at this quaint little restaurant overlooking a beautiful piazza. I was sipping Italian wine, oooogeling over the architecture and anticipating a great lunch. But honestly, the dish I was served exceeded all of my expectations.
This dish was a whole fish fillet that was topped with beautiful bright cherry tomatoes from Sicily, lovely olive oil and a little bit of garlic. All I can say…..I was in heaven. The topping on this fish was to die for……
I was so in love with the tomato topping I immediately knew I had to re-create it in some way. I kept thinking about how it’s really hard to find tomatoes that taste good back home. Sure, we have fabulous tomatoes in August…ok for some of August, but really we don’t have great tomatoes most of the year…..ugh…..Then I remembered, all tomatoes are delicious once they are roasted! So, I got to thinking a little more and came up with a great dish that I have to share with you!
FAQ: Easy Caprese Chicken
1. Can I use frozen chicken breasts for caprese chicken?
Yes, just saw them before hand. Sometimes I like to slice large chicken breast in half horizontally and make a cutlet. The thunder chicken gives you more sauce and cheese with every bite. I'll come on who's with me there?
2. What if I don’t like tomatoes?
No problem! You can swap out tomatoes for roasted red peppers or zucchini..
3. How do I store leftovers?
Store leftovers, airtight container, and they will last in the fridge for up to four days.
4. Can I use other cheeses besides mozzarella?
Sure! Get adventurous. Sure! Well, mozzarella is traditional you could always try provolone Gouda feta or even a tangy goat cheese could be fun.
5. What sides pair well with caprese chicken?
I like to service simple green salad with a balsamic vinaigrette, fresh crusty bread, or homemade forcaccia, or even some steamed vegetables, like asparagus or broccoli.
Easy caprese chicken or caprese chicken pasta is a fabulous dish that combines simple ingredeeitns and makes a wow dish. Whether you take the help from a jarred sauce or whip up your own, this dish is going to impress.
Caprese Chicken
Ingredients
- 4 chicken breasts (boneless)
- kosher salt
- pepper
- Italian seasoning or a combination of dried basil and oregano
- 3 tablespoons extra virgin olive oil (Cervasi preferred)
- 1 pint fresh cherry or grape tomatoes (more if you’d like, see note)
- 4 cloves of garlic, chopped
- 4 tablespoons balsamic vinegar
- 4 slices fresh mozzarella cheese
- Optional: 6 leaves torn basil
Instructions
- Preheat oven to 425 degrees.
- Sprinkle both sides of the chicken generously with Italian seasoning, kosher salt, and pepper.
- Heat a large skillet and add olive oil. When the pan is hot, add chicken and let sear for a few minutes. Don’t move the chicken around so it will brown nicely.
- Once one side is brown, turn the chicken over, add tomatoes, garlic, and balsamic around the chicken. It will bubble up, don’t worry:)
- Place in oven and bake for 10-20 minutes, depending on the thickness of the chicken breast. You can use a meat thermometer to check doneness (it’s done when the chicken reaches 165 degrees) or just cut into the chicken and take a look. If the juices run clear, you are good to go.
- After the chicken is cooked through, add a piece of mozzarella cheese to each chicken breast.
- Set oven to broil and place the skillet on the top rack. Broil for a few minutes, or until cheese is melted and a little bit browned.
- Remove from oven and sprinkle the tomatoes with a bit of salt and fresh basil if using.
- Drizzle the balsamic sauce and tomatoes all over the chicken and serve.
Notes:
• This dish is great served on a bed of arugula or spinach drizzled with extra virgin olive oil and salt and pepper. It’s also delicious over a bed of pasta (Cervasi preferred) drizzled with extra virgin olive oil and salt and pepper.
• You can double the amount of sauce if you’d like more of the tomato mixture.
• Remember to store your tomatoes on the counter at room temperature for the best flavor.
• The cooking time depends on the thickness of your chicken breasts. If you want to cook the chicken quicker, butterfly the chicken or pound it thinner.
Calories
444.96Fat (grams)
21.31Sat. Fat (grams)
6.49Carbs (grams)
17.90Fiber (grams)
2.99Net carbs
14.91Sugar (grams)
12.21Protein (grams)
44.76Sodium (milligrams)
805.80Cholesterol (grams)
124.38