Chicken Caprese

It’s hard to improve on the classic Caprese salad, but you can recreate its signature flavors and aromas in this quick recipe for chicken Caprese. What is chicken Caprese? Picture the sunshine sparkling on the sea around the island of Capri, where it comes from, and you can almost taste the Italian herbs, especially the fresh basil.

The kicker for this chicken Caprese recipe is the herby crust and the sweet balsamic dressing at the end. It’s a lean, healthy and protein-packed lunch or dinner, drawing its flavor from fragrant herbs rather than fat.

Ingredients for Chicken Caprese

• Italian salad dressing: This creamy dressing usually contains olive oil, lemon juice, garlic and Italian herbs such as oregano, but you can make your own Italian dressing and customize it.
• Chicken seasoning: Use a ready-made dry rub, or make your own, to add some spice from pepper, paprika and cayenne pepper, among others.
• Italian seasoning: This herby dry rub adds aroma with marjoram, oregano, rosemary and thyme.
• Chicken breasts: Slice boneless, skinless chicken breasts in half for a quick-cook, juicy fillet.
• Canola oil: You’ll use canola oil to fry the chicken breasts.
• Mozzarella cheese: This creamy Italian cheese has a subtle, milky flavor and stringy texture when melted.
• Tomatoes: Slice some medium tomatoes, the riper the better, or use cherry tomatoes.
• Balsamic vinegar: This sweet vinegar has a rich flavor and silky texture. You can also use balsamic glaze, which is a reduction with added sugar.
• Fresh basil leaves: Torn basil leaves deliver a punch of fragrance to the final dish.

Directions

Step 1: Marinate the chicken breasts

Jackie Alpers for Taste of Home

In a large shallow dish, combine the Italian dressing, chicken seasoning and Italian seasoning to make a thin paste. Add the chicken breasts and turn them to coat all sides. Cover and refrigerate them for four to six hours, then drain the chicken and discard the remaining marinade.

Step 2: Brown and bake the chicken

Jackie Alpers for Taste of Home

Preheat the oven to 450°F. In an ovenproof skillet, heat the canola oil over medium-high heat, then add the seasoned chicken breasts, browning them on both sides. Transfer the skillet to the oven and bake for 15 to 18 minutes or until a thermometer reads 165°.

Step 3: Layer the chicken and cheese

Jackie Alpers for Taste of Home

Top the chicken with the mozzarella and tomato slices. Bake for three to five minutes longer or until the cheese is melted, then drizzle on the vinegar and top with basil.

Editor’s Tip: If you’re using balsamic vinegar, whisk it with a little honey for sweetness.

Jackie Alpers for Taste of Home

Chicken Caprese Variations

• Add pesto: To really turn up that basil flavor, add a layer of pesto to the chicken breasts before topping them with the cheese and tomato. If you do use pesto, you’ll want to skip the marinade.
• Use the grill: If you’re making the dish outdoors, you can cook the chicken breasts on a grill to get those sear marks, then simply cover the grill to melt the cheese.
• Spice it up: Add a dash of chili oil or a sprinkle of chili flakes as an extra dressing for a kick of heat.

How to Store Chicken Caprese

Allow the dish to cool, then store it in an airtight container in the refrigerator, where it will be good for three to five days. The cheese will harden, so reheat the dish under a broiler to melt it again.

Can you freeze Caprese chicken?

You can certainly freeze the chicken in an airtight container for two to three months if you’re meal planning, but it’s best to make the mozzarella and tomato fresh. Let the chicken thaw in the refrigerator, then add the toppings when you’re ready to reheat it in the oven.

Chicken Caprese Tips

Jackie Alpers for Taste of Home

What can you serve with chicken Caprese?

In the spirit of an Italian classic, you can complement this chicken Caprese recipe with pasta, a summer salad or a simple three-bean salad. It’s even delightful with a side of bruschetta.

How can you keep chicken breasts tender?

Overcooking chicken breasts is usually the cause of tough, stringy meat, so remove them from the heat once they’re at 165°, bearing in mind that they’ll continue to cook. If you want really tender chicken, brine the meat beforehand, or pound the breasts thinner with a cooking mallet.

Can you use other chicken cuts for this Caprese chicken recipe?

We’re using chicken breasts in this recipe because they cook quickly and allow the other flavors to sing, especially the herbs. But if you want a more robust chicken flavor, you can use boneless thighs. Make sure you remove the skin and fat, then cook a little longer.