Description
Deliciously cheesy, simple, and gluten free caprese chicken all done in one pan in just 20 minutes!
Ingredients
Units
Scale
- 2 1/2 to 3 lbs boneless, skinless chicken breasts
- 2 teaspoons coarse salt
- 2 teaspoons Italian seasoning
- 1 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 cup basil pesto (or kale pesto for added veggie nutrition!)
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese (or more - I won't judge!)
- Fresh basil, roughly chopped for garnish
Instructions
- Pat chicken breasts dry with a paper towel. Season both sides evenly with salt, pepper, and Italian seasoning.
- In an oven safe large skillet, heat 1 tablespoon of the olive oil over medium high heat. Add chicken breasts and sear for 2 to 3 minutes per side, until browned. Remove skillet from heat.
- Spread pesto evenly on the top of each seared chicken breast. Drizzle with 2 tablespoons of the balsamic vinegar and sprinkle with mozzarella cheese. Add tomatoes, remaining olive oil, and remaining balsamic vinegar around chicken in the pan.
- Place pan in the oven and cook for 10 minutes, until chicken is cooked through (internal temperature reaches 165°F). Optional: broil for 1-2 minutes until cheese is golden.
- Remove skillet to a wire rack and let cool for 5 minutes. Drizzle chicken with pan sauce. Top with extra cheese and more balsamic vinegar as desired. Sprinkle with fresh basil. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
