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Per serving
Calculating nutrition...
- 1
Prep the chicken
Butterfly 2 chicken breasts: slice each horizontally almost all the way through, open like a book, then cut in half to make 4 thin cutlets. Or start with pre-sliced cutlets and skip this. Pat dry and season both sides with salt and pepper.
- 2
Sear
Heat the olive oil in a large skillet over medium-high. Sear the cutlets 4 to 5 minutes per side, until golden and cooked through (165F). Move to a plate.
- 3
Tomatoes and garlic
Drop the heat to medium. Add the minced garlic and cook 30 seconds until fragrant. Add the halved cherry tomatoes and cook 2 to 3 minutes, until they soften and blister. Don't stir too much - let them char.
- 4
Build the sauce
Stir in the sun-dried tomato pesto, balsamic glaze, and chicken stock. Simmer 2 to 3 minutes to thicken. Splash in a little water if it gets too thick.
- 5
Melt the cheese
Nestle the chicken back into the skillet and spoon sauce over the top. Scatter on the torn mozzarella, cover, and cook 1 to 2 minutes until melted. Want a golden top? Run it under the broiler for 1 to 2 minutes.
- 6
Finish
Top with fresh basil and an extra drizzle of balsamic glaze. Serve hot over pasta, rice, or with crusty bread to catch the sauce.
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Caprese Chicken Skillet
Created by: 30MinuteMeals
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper
- 1 tbsp olive oil
- 3 garlic
- 1 1/2 cup cherry tomatoes
- 1/3 cup sun-dried tomato pesto
- 4 tsp balsamic glaze
- 4 tbsp chicken stock
- 1 cup fresh mozzarella cheese
- fresh basil
Instructions
- Prep the chickenButterfly 2 chicken breasts: slice each horizontally almost all the way through, open like a book, then cut in half to make 4 thin cutlets. Or start with pre-sliced cutlets and skip this. Pat dry and season both sides with salt and pepper.
- SearHeat the olive oil in a large skillet over medium-high. Sear the cutlets 4 to 5 minutes per side, until golden and cooked through (165F). Move to a plate.
- Tomatoes and garlicDrop the heat to medium. Add the minced garlic and cook 30 seconds until fragrant. Add the halved cherry tomatoes and cook 2 to 3 minutes, until they soften and blister. Don't stir too much - let them char.
- Build the sauceStir in the sun-dried tomato pesto, balsamic glaze, and chicken stock. Simmer 2 to 3 minutes to thicken. Splash in a little water if it gets too thick.
- Melt the cheeseNestle the chicken back into the skillet and spoon sauce over the top. Scatter on the torn mozzarella, cover, and cook 1 to 2 minutes until melted. Want a golden top? Run it under the broiler for 1 to 2 minutes.
- FinishTop with fresh basil and an extra drizzle of balsamic glaze. Serve hot over pasta, rice, or with crusty bread to catch the sauce.