CAPRESE CHICKEN SKILLET
One pan caprese chicken dinner
Provided by Madeline
Categories Dinner
Time 28m
Number Of Ingredients 11
Steps:
- Slice the chicken breasts in half horizontally so you have 4 thinner pieces
- Pound chicken with a meat tenderizer until it lays flat, but not too thin
- Mince garlic
- Combine salt, pepper, dried oregano, and dried basil in a small mixing bowl
- Season all chicken pieces on both sides with seasoning mixture
- Preheat oven to 350F
- Heat 2 tbsp oil over medium-high heat in a large oven safe pan - I use a cast iron skillet
- Once oil is hot carefully place chicken in the pan
- Cook for 2 minutes on each side
- Remove chicken from pan and reduce the heat to low
- Allow the pan to cool slightly so you don't burn your garlic
- Add minced garlic to the pan and saute for a minute moving constantly so that the garlic doesn't burn
- Add the balsamic vinegar to the pan and stir - the balsamic will bubble up so be careful
- Add the tomatoes to the pan and increase the heat to medium
- Saute for 2-3 minutes
- Turn the heat off the stove and add the chicken back to the pan and toss to coat in the balsamic sauce
- Top the tomatoes and chicken with mozzarella - I used mini mozzarella balls
- Place in the oven to bake at 350F for 10 minutes
- Remove from the oven and top with fresh basil and enjoy!
Nutrition Facts : Calories 486 calories, Sugar 8.1 g, Sodium 1488.5 mg, Fat 20.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 11.3 g, Fiber 2.1 g, Protein 61.2 g, Cholesterol 170.6 mg
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
THE BEST CHICKEN CAPRESE RECIPE
With store-bought pesto, cherry tomatoes, leafy basil, and thick sliced fresh mozzarella, you can make this chicken caprese, skillet dinner in under 30 minutes.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400° F.
- Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
- Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.
Nutrition Facts : Calories 232 kcal, Carbohydrate 5 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 262 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CAPRESE CHICKEN SKILLET
Steps:
- In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
- Remove from the heat and set aside.
- While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
- In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
- Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.
- If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
- Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
- Add the garlic and let cook 30 seconds, just until fragrant.
- Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
- Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.
- Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
- Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.
Nutrition Facts : ServingSize 1 piece chicken, 1/4 veggies and cheese, Calories 419 kcal, Carbohydrate 21 g, Protein 47.5 g, Fat 16.5 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 585 mg, Fiber 2 g, Sugar 7 g
SHEET PAN CAPRESE CHICKEN
Your dishwasher will thank you for this easy one-sheet weeknight dinner-- no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
- Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
- Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
- Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
- Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
BAKED CAPRESE CHICKEN
This is a simple yet amazing Caprese chicken made with fresh basil, grape tomatoes, and fresh mozzarella. Serve with a side salad or a side of pasta.
Provided by Ms. Chef Esh
Categories Trusted Brands: Recipes and Tips Panasonic
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour 1/4 cup dressing into a small bowl.
- Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
- Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
- Spread the tomato mixture evenly around chicken in a single layer.
- Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
- Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 350 calories, Carbohydrate 13.8 g, Cholesterol 111.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 35.9 g, SaturatedFat 8.9 g, Sodium 674.5 mg, Sugar 9.8 g
CAPRESE CHICKEN BREASTS PAN-FRIED FROM FROZEN
Dinner prep just got a whole lot easier, thanks to this recipe -- it allows you to cook frozen chicken breasts without having to thaw them first. You'll simply pan-fry the chicken until it's golden brown (don't worry, the oil won't spatter), then layer them with fresh tomato slices and mozzarella cheese when they're partially thawed to lock in the moisture as the chicken finishes cooking. The flavors are inspired by the classic Italian Caprese salad of tomato, mozzarella and basil -- here used as a garnish.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
- Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
- Top the chicken with the basil before serving.
FIVE INGREDIENT CAPRESE CHICKEN
This Five Ingredient Caprese Chicken is super fast and only uses pantry staples. It's healthy, gluten-free and kid-friendly.
Provided by Karen K.
Categories Meat
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Start by pounding your chicken breasts thin between two pieces of plastic wrap. Trim off any fat.
- Heat a nonstick skillet over medium-high.
- Salt and pepper chicken breasts on both sides and place in hot skillet. Cook for about 4 minutes per side depending on how thick they are. You want to get some good browning on each side.
- When chicken is cooked through drizzle with the balsamic syrup, top with the mozzarella and tomato. Turn off heat, put lid on and let the cheese melt for a minute of two.
- Top with shredded Basil.
- Serve with more balsamic syrup if desired.
Nutrition Facts : Calories 370.5, Fat 21.9, SaturatedFat 8.8, Cholesterol 122.3, Sodium 327.8, Carbohydrate 2.6, Fiber 0.6, Sugar 1.5, Protein 39.1
CAPRESE CHICKEN SKILLET
This came from Womans Day magazine (Mar '05). Appears to be an easy weeknight meal, or you could even fancy it up for guests.
Provided by knitaholic
Categories Whole Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix salt, pepper, and flour in a ziptop plastic bag. Add chicken pieces; toss to dredge evenly.
- Brown chicken pieces in 1 Tbsp oil for 10 minutes or until golden.
- Remove chicken and keep warm.
- In same skillet, saute onion 3 minutes or until golden. Add 1 Tbsp garlic; saute until fragrant.
- Add diced tomatoes to pan; bring to a simmer.
- Add chicken pieces back to pan; bring back to a simmer, cover, and turning chicken occasionally, cook 15 minutes or until chicken is cooked through.
- Garnish with basil and mozzarella.
- Serve with hot cooked pasta.
Nutrition Facts : Calories 529.8, Fat 34.1, SaturatedFat 11.9, Cholesterol 144.9, Sodium 822.9, Carbohydrate 16.3, Fiber 2.4, Sugar 6.4, Protein 38.8
CAPRESE CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: cherry tomato, olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, all-purpose flour, large eggs, bread crumbs, kosher salt, freshly ground black pepper, garlic powder, Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, olive oil, fresh mozzarella cheese, balsamic vinegar, fresh basil leaf
Provided by Walmart
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
- Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
- Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
- Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
- Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
- Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
- Enjoy!
CAPRESE CHICKEN
I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it's juicier straight from the oven. -Dana Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°., Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.
Nutrition Facts : Calories 525 calories, Fat 34 g fat (11g saturated fat), Cholesterol 139 mg cholesterol, Sodium 761 mg sodium, Carbohydrate 5 g carbohydrate (4 g sugars, Fiber 1 g fiber), Protein 45 g protein.
ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY
Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
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