Baked Caprese Chicken Skillet
Juicy pan-seared chicken breasts topped with ripe tomatoes, melted fresh mozzarella, fragrant basil, and a sweet balsamic glaze. It’s an effortless, restaurant-worthy skillet dinner ready in just under 30 minutes.
Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients:
- 4 boneless, skinless chicken cutlets (about 1.5 lbs, pounded to even 1/2-inch thickness)
- 1 tbsp olive oil
- 1 tsp Italian seasoning (dried oregano, basil, thyme)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/3 cup basil pesto (store-bought certified gluten-free or homemade)
- 2 large ripe vine tomatoes, sliced into thick rounds
- 8 oz fresh mozzarella cheese, sliced into rounds
- 2 tbsp balsamic glaze (for drizzling)
- Fresh basil leaves, torn, for serving
Instructions:
1. Prep & Season: Preheat oven to 400°F (200°C). Pat chicken cutlets dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
2. Quick Sear: Heat olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Sear chicken for 2–3 minutes per side until lightly golden (it will finish cooking in the oven). Remove skillet from heat.
3. Layer Caprese Toppings: Spoon about 1 generous tablespoon of basil pesto over each chicken cutlet. Layer 1–2 slices of fresh tomato over the pesto, then top generously with slices of fresh mozzarella.
4. Bake & Melt: Transfer skillet into oven and bake for 12–15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and cheese is completely melted and bubbly.
5. Garnish: Drizzle warm chicken with balsamic glaze and scatter fresh torn basil leaves over top just before serving.
