Caprese Chicken Skillet

Jump to Recipe·Print Recipe

Bring summer to your table any night of the week with this Caprese Chicken Skillet—a one-pan dinner that’s as gorgeous as it is delicious. Tender seared chicken breasts are smothered with herby pesto, topped with layers of fresh mozzarella and juicy tomatoes, and finished with a balsamic glaze and a sprinkle of basil. It’s everything you love about a classic Caprese salad, turned into a cozy, satisfying main course that’s ready in under half an hour.

Vertical collage pin with two images of Caprese Chicken Skillet: one with uncooked pesto, mozzarella, and tomato-topped chicken in a cast iron skillet, and one with finished chicken, melted cheese, roasted tomatoes, basil, and balsamic glaze. Text overlay reads “Caprese Chicken Skillet”.

This is the kind of recipe that impresses at dinner parties but is simple enough for a busy weeknight. Serve it with pasta, rice, or crusty bread to soak up every bit of cheesy, saucy goodness.

Why You’ll Love This Caprese Chicken Skillet

Ready in 30 minutes, start to finish
One pan = easy cleanup
Highlight for summer tomatoes and fresh basil
Restaurant quality, family-friendly
Pairs beautifully with pasta, rice, or a green salad

Ingredient Lineup & Easy Swaps

Boneless skinless chicken breasts: Sliced in half and pounded for even cooking
Olive oil: For searing
Salt & pepper: To season the chicken
Pesto: Store-bought or homemade; classic basil, but try sun-dried tomato or arugula pesto for a twist
Fresh mozzarella: Sliced—shredded works in a pinch, but fresh gives best melt and flavor
Ripe tomatoes: Vine or heirloom for juicy, sweet flavor; slice thick
Fresh basil: Torn for garnish (don’t skip—adds freshness)
Balsamic glaze: Homemade or store-bought for a sweet, tangy finish

Raw chicken breasts, vine tomatoes, sliced mozzarella, basil, olive oil, pesto, and balsamic glaze arranged on a countertop.

Optional swaps:

Swap chicken breasts for boneless thighs (add a few more minutes to the cooking time)
Use vegan cheese and plant-based pesto for a dairy-free version
Add a layer of baby spinach under the mozzarella for a little green

Step-By-Step: How to Make Caprese Chicken Skillet

1. Prep and Sear the Chicken

Preheat oven to 425°F (220°C).
Slice chicken breasts in half (for thinner pieces) and pound to even ½-inch thickness. Season both sides with salt and pepper.

Heat olive oil in an oven-proof skillet (like cast iron) over medium-high. Sear chicken for 3 minutes per side, until golden brown.

Chicken breasts sizzling in a cast iron skillet, seasoned and ready for Caprese toppings.

2. Layer the Caprese Toppings

Turn off the heat. Spoon pesto over each chicken breast. Add a generous slice of fresh mozzarella and top with thick slices of ripe tomato. Sprinkle a little salt over the tomatoes.

Sautéed chicken breasts in a skillet, each covered in fresh green pesto before adding mozzarella and tomatoes.

Chicken breasts in a skillet, topped with basil pesto and thick mozzarella slices for Caprese chicken.

Chicken breasts in a skillet layered with pesto, mozzarella, and fresh tomato slices, ready to bake.

3. Bake to Finish

Transfer the skillet to the oven. Bake for about 10 minutes, or until the chicken is cooked through (165°F inside) and cheese is bubbly.

Close-up of a skillet showing chicken breasts with melted mozzarella, sliced tomatoes, basil leaves, and balsamic glaze, highlighting a fresh Caprese Chicken Skillet meal.

4. Garnish and Serve

Remove from oven and let cool 2 minutes. Drizzle with balsamic glaze and scatter fresh basil over the top. Serve hot with your favorite side.

Baked chicken breast topped with roasted tomato, melted mozzarella, fresh basil, and balsamic glaze for a classic Caprese dinner.

Tips, Variations & Serving Ideas

Fresh tomatoes make all the difference—use the best you can find.
Homemade balsamic glaze: Simmer ½ cup balsamic vinegar with 2 teaspoon honey until thickened, about 10 minutes.
Want extra saucy? Serve over pasta tossed with olive oil, or on a bed of baby spinach.
Meal prep: Cook chicken ahead, top with mozzarella and tomatoes, and reheat in the oven just before serving.

FAQ

Can I use boneless thighs instead of breasts?

Yes! Adjust searing and baking time as needed—thighs may take a few extra minutes.

How do I make my own pesto?

Blend fresh basil, olive oil, pine nuts, Parmesan, and garlic in a food processor. Season to taste.

Can I grill the chicken instead?

Absolutely—grill the chicken, then transfer to a skillet, add pesto, mozzarella, and tomatoes, and broil until melted.

What sides pair best?

Pasta, garlic bread, quinoa, or a simple arugula salad work beautifully.