Caprese Chicken

This recipe is well, delicious! I have seen it posted plenty of times online and I wanted to give it a go for myself. I grabbed all the ingredients I “thought” I would need and gathered all the others I already had at home. The thing that I loved most about this recipe is that it was easy to cook and that it had great flavors. I am a huge fan of Caprese Salads and this just let me add a protein to it. Give it a try and let me know what you think!


4 skinless chicken breasts

salt and pepper to taste

1/2 tablespoon of garlic powder

1/2 tablespoon of Italian seasoning

2 tablespoons olive oil,

divided 3 large garlic cloves, minced


2 pints cherry tomatoes, halved

A bout a handful of large basil leaves, finely chopped

8 oz. fresh mozzarella, sliced

balsamic vinegar, to taste (optional)

dry ingr



Season both sides of the chicken breasts with salt, pepper, garlic powder and Italian seasoning and set aside.

Note: You can also pound out each of your chicken breast which can reduce your cooking time. I will probably do this the next time around so that each chicken breast gets a little more flavor with each bite.

raw chx seasoned

Heat your pan to medium high and add 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. chx cooking

Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (the internal temp of the chicken should be 165°F).

chx taking temp

While your chicken is cooking, in another pan over medium-high heat, warm your remaining tablespoon of olive oil. Add garlic and cook for about 1 minute, (as I always add, do not let it brown or it will taste bitter).garlic cooking

Add your tomatoes and continue sautéing until the tomatoes skin starts to soften. I like to let the tomatoes burst to let some of the flavor evolve as well.

tomatoes cooking

Remove from heat and stir in basil. Set aside.

tomatoe add basil \

Once your chicken is done cooking, top the tops of each chicken breast with your mozzarella slices.chx with mozz on top

Pour your tomato mixture on top. Cover the pan with the lid and let the mozzarella melt, this can take about 1-2 minutes.chx final

Now, you can drizzle with a bit of balsamic vinegar (optional) and enjoy!