American
Skillet Chicken Caprese
Golden chicken cutlets nestle into burst cherry tomatoes, then finish beneath fresh mozzarella with basil and a measured balsamic drizzle that preserves Caprese’s clean contrasts.
4 servings · 15 minutes prep · 28 minutes cook
Ingredients
Chicken
- 1 1/2 pounds chicken breast cutlets, four even cutlets
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Caprese Finish
- 1 1/2 pounds cherry tomatoes
- 2 garlic cloves, thinly sliced
- 8 ounces fresh mozzarella, sliced 1/4 inch thick and drained on towels for 10 minutes, slice 1/4 inch (6 mm) thick and drain on towels for at least 10 minutes
- 1 loosely packed cup basil leaves
- 1 tablespoon balsamic vinegar
Directions
Sear the Chicken
- Pound the cutlets to an even 1/2 inch. Season with 1 teaspoon of the salt and the pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high. Sear the cutlets for 3 minutes per side; transfer when browned and about 155°F.
Burst the Tomatoes
- Add the remaining oil and the tomatoes. Cook for 7 to 9 minutes, stirring occasionally, until about half have burst. Add the garlic and the remaining 1/4 teaspoon salt; cook for 1 minute.
Melt and Finish
- Nestle the chicken into the tomatoes and place the well-drained mozzarella over the cutlets. Cover and cook over medium-low for 3 to 5 minutes, until the cheese softens and chicken reaches 165°F.
- Remove from heat. Tear over the basil, drizzle with the balsamic vinegar, and serve hot.
