How long should I bake this caprese chicken skillet?

If your chicken is pounded out to ½-inch thickness and given a good sear before baking, it should be ready in about 10 minutes at 400ºF.

Is caprese chicken Italian?

Caprese chicken isn’t a traditional Italian dish, but it’s inspired by the classic Italian Caprese salad. (Caprese salad—made with fresh tomatoes, mozzarella, basil, olive oil, and sometimes balsamic—originated on the island of Capri in Italy.) So, while it’s not technically an Italian dish, this baked chicken caprese skillet is Italian-adjacent.

Is chicken caprese gluten free?

It depends on the recipe, as some might call for flouring the chicken breasts before cooking, but my particular chicken caprese skillet IS gluten-free.

Easy Chicken Caprese Skillet

Description

Next time you’re craving Italian flavors without a lot of fuss, try making my baked Chicken Caprese Skillet recipe! Juicy chicken breasts are topped with melty mozzarella, sweet cherry tomatoes, herbaceous pesto, fresh basil, and a drizzle of balsamic reduction for a sunny, fresh-tasting meal that’ll make you swoon.

Ingredients

Scale

For the balsamic glaze:

½ Cup Balsamic Vinegar
2 Tablespoons Brown Sugar

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 ½ pound Boneless Skinless Chicken Breast
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
½ teaspoon Italian Seasoning
2 cloves Garlic, minced
1 pint Cherry Tomatoes
1 Tablespoon Jarred Pesto, plus more for serving
4-6 slices of Fresh Mozzarella
Fresh Basil for serving

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Instructions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved and bring to a simmer. Reduce the heat and allow to cook for about 20 minutes until it thickens enough to coat the back of a spoon.
Preheat the oven to 400F.
Either slice the chicken in half (butterfly cut) or pound it to an even thickness of no more than ½ inch. Sprinkle both sides of the chicken with salt, pepper, and Italian seasoning.
Add the olive oil and butter to an oven safe skillet over medium high heat.
Place the chicken in the hot oil and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and tent with aluminum foil.
Reduce the temperature to medium. Deglaze the pan with ½ cup of water or chicken broth to prevent burning.
Then add in the garlic and cook while stirring for 1 minute.
Add the tomatoes to the pan and continue to cook until the skins start to wrinkle slightly.
Nestle the chicken breasts into the tomatoes.
Spread about ¾ teaspoon of pesto on each chicken breast and cover with slices of mozzarella.
Place the skillet in the oven and bake for 10 minutes or until the internal temperature of the chicken reaches 165F and the cheese is melted.
Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Cover with the cooked tomatoes, fresh basil and a drizzle of the balsamic glaze and serve with rice, pasta or bread.

Nutrition

Serving Size: 1/4 Recipe
Calories: 595 Calories
Fat: 36g
Carbohydrates: 19g
Fiber: 1g
Protein: 57g