Chicken Caprese (in a skillet)
A fantastic weeknight meal, this Chicken Caprese recipe is juicy seasoned chicken with mozzarella, tomatoes and basil layered over the top.
Servings 4
Calories 399kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 small chicken breasts or 4 chicken cutlets (2 large breasts cut into 4 pieces
- 8 slices fresh mozzarella fresh mozzarella cut into ½ thick slices
- 2 large tomatoes cut into slices
- Basil leaves cut into ribbons
For the Balsamic Glaze
- 4 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic minced
Instructions
For the chicken
- Combine 2 tablespoons olive oil, 1 teaspoon garlic powder and 1 teaspoon onion powder, 1 teaspoon kosher salt and ½ teaspoon black pepper in a large bowl until well mixed.
- Cut 4 small chicken breasts into chicken cutlets and coat thoroughly.
- Heat a large cast iron skillet and cook the chicken (about 5 minutes per side) until fully cooked and golden brown. While the chicken cooks, make the glaze, see below.
- Remove from the heat and top each chicken breast with 8 slices fresh mozzarella (2 slices per piece).
- Put the skillet in the oven for a few minutes to melt the cheese.
- Remove from the oven, and top with tomato slices, drizzle with glaze and sprinkle the Basil leaves.
- Devour.
For the glaze
- Add glaze ingredients (4 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon garlic minced) to a small saucepan and heat over medium-low heat.
- Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy. Keep warm.
Nutrition
Calories: 399kcal | Carbohydrates: 9g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1096mg | Potassium: 647mg | Fiber: 1g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 10mg | Calcium: 309mg | Iron: 1mg
