Main Dishes

Chicken Caprese

I love Caprese Salad. There’s nothing like fresh mozzarella, tomatoes, and basil all combined into one glorious bite. So I thought…why not layer it on some chicken?  In this recipe, chicken breasts are seasoned, pan-fried, and then topped with mozzarella and tomato and broiled.  It is finished with a balsamic reduction and some fresh basil. Simple, fresh, delicious.


4 boneless, skinless chicken breasts, pounded to about ½ inch thick
2 tsp. Italian seasoning
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
2 tbsp. extra virgin olive oil
8 oz. fresh mozzarella, sliced
2 tomatoes, sliced
Fresh basil, torn into pieces
½ cup balsamic vinegar
1 ½ tbsp. sugar


Step 1: Combine the Italian seasoning, garlic powder, salt, and pepper.  Sprinkle both sides of the chicken with the seasoning mixture.

Step 2: Heat the oil in a skillet to medium heat.  Place the chicken in the skillet and cook for approximately 3-4 minutes on each side, or until the chicken is no longer pink in the center. Remove to a baking sheet.

Step 3: In a small saucepan, combine the balsamic vinegar and the sugar and turn the burner to medium heat. Heat, stirring occasionally, until the mixture is reduced by half and has slightly thickened, about 15 minutes. Remove from heat.

Step 4: Turn the oven to broil. Layer mozzarella and then tomatoes on top of the chicken. To cover the chicken completely, I used two slices of tomato and two slices of mozzarella, but do whatever you like. Place the baking sheet in the oven and broil for a minute or two (until the cheese starts to melt slightly).  Remove the chicken and transfer to a plate or serving platter.

Step 5: Drizzle the balsamic glaze over the chicken, then sprinkle with fresh basil. Now…enjoy!



6 thoughts on “Chicken Caprese”

  1. Hi Deb,
    I’m thinking about making this for my daughters Communion party. I will need to make it the day b4 though and reheat. Any suggestions about reheating it? I don’t want to dry it out. Should I wait till the day to broil it? I’d like to place it in a sterno. Just worried about the whole drying out issue.
    Any advice would be appreciated:)


    1. I would make the chicken and assemble it in the pan with the cheese and tomato the day before. Make sure it’s covered tightly when you refrigerate it. Then you can just broil, glaze, and garnish the day of. Let me know how it comes out!


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