Pan-Seared Caprese Chicken with Fresh Basil
Easy Pan-Seared Caprese Chicken recipe with fresh mozzarella, tomatoes & basil. Ready in 35 minutes. Perfect healthy weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 8 oz fresh mozzarella cheese, sliced into ¼-inch rounds
- 3 medium ripe tomatoes, sliced into ¼-inch rounds
- 3 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil leaves, chopped
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (optional)
Instructions
- 1
Pat the chicken breasts completely dry using paper towels to remove any excess moisture, which helps achieve better browning during cooking.
- 2
Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until evenly flattened to approximately ¾-inch thickness throughout.
- 3
Season both sides of the flattened chicken generously with sea salt, black pepper, and Italian seasoning, pressing the seasonings gently into the meat.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 5
Add the minced garlic to the hot oil and cook for 30 seconds until fragrant, then carefully place the seasoned chicken breasts into the skillet.
- 6
Sear the chicken without moving it for 5-6 minutes until the bottom develops a golden-brown crust, then flip and cook the other side for another 5-6 minutes until cooked through.
- 7
Preheat your oven broiler to high and position the rack about 6 inches from the heat source.
- 8
Transfer the seared chicken to a broiler-safe baking sheet or shallow baking dish, arranging the pieces with space between them.
- 9
Layer the sliced fresh mozzarella over each chicken breast, followed by the tomato slices arranged in a slight overlap pattern.
- 10
Drizzle the remaining 1 tablespoon of olive oil over the tops and sprinkle with Parmesan cheese and red pepper flakes if using.
- 11
Place the baking sheet under the preheated broiler for 3-4 minutes until the mozzarella melts completely and becomes slightly bubbly, watching carefully to prevent burning.
- 12
Remove from the broiler and let the chicken rest for 2-3 minutes before garnishing generously with fresh chopped basil.
- 13
Drizzle the aged balsamic vinegar artfully over each serving just before plating to preserve its complex flavor.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Fresh mozzarella | Part-skim mozzarella or buffalo mozzarella | Reduces saturated fat and calories while maintaining creamy texture and traditional caprese flavor |
| Olive oil | Avocado oil | Higher smoke point and similar healthy monounsaturated fat profile with reduced inflammation markers |
| Balsamic vinegar | Red wine vinegar with 1 teaspoon honey | Reduces sugar content while maintaining acidity and depth; honey provides similar sweetness with lower glycemic impact |
| Parmesan cheese | Nutritional yeast or aged Pecorino Romano | Nutritional yeast adds umami with minimal calories; Pecorino offers sharper flavor intensity reducing quantity needed |
| Italian seasoning blend | Fresh oregano, thyme, and marjoram (1 teaspoon combined) | Fresh herbs provide superior antioxidants and reduce sodium from commercial blends |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 352 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 105mg |
| Sodium | 412mg |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugar | 3g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
