BEST Caprese Chicken Recipe with basil pesto, fresh mozzarella and ripe tomatoes. Ready in 20 minutes, this is perfect for any night of the week, but totally company-worthy! Plus, it’s gluten free, low carb, and only 288 calories per serving. You can make this chicken caprese in an indoor pan or griddle or fire up the grill, if you like.

Be sure to grab my tips and see the step-by-step and watch my video below!

What is Caprese Chicken?

Classic caprese salad or insalata caprese is a favorite summer salad and almost everyone is familiar with it–ripe tomatoes, fresh mozzarella, basil, and a splash of balsamic glaze. This caprese chicken recipe goes just a little bit further, turning the beloved classic salad into dinner by adding chicken breasts. It’s such a quick dinner that’s perfect for any night of the week, and honestly, good enough for company.

And now, with the first signs of farmer’s market tomatoes, I’ve been alternating between this chicken caprese and my easy Italian baked chicken (another great one to try!)

How to Make this Caprese Chicken Recipe

This is super easy to make right in a pan or indoor griddle, but feel free to fire up the grill if you like. And to keep things quick, you can make basil pesto ahead and store it or use store-bought pesto. Same for the balsamic glaze. Here’s how to make it:

1. Pat chicken breast dry and season with salt and pepper.

TIP: if you start with two large chicken breasts, you can cut them horizontally through the middle to make thinner cutlets. You can also use a kitchen mullet to flatten the breasts for even and quick cooking (I find the chicken to be more tender if you go the extra mile to do this.)

2. Heat skillet or pan and add about 1 tbsp extra virgin olive oil to coat bottom of the pan (alternatively, preheat outdoor grill on medium-high, make sure grates are oiled so chicken does not stick.) Add chicken and cook for 3 to 5 minutes on each side.

Tip: Chicken is done when internal temperature registers 165 degrees F

3. At the last couple minutes of cooking, spoon a bit of basil pesto over each piece of chicken and top with a slice of mozzarella (should melt just a little as the chicken finishes cooking. Mmmm so good!)

4. Off heat, add fresh basil leaves, tomato slices, generous drizzle of balsamic glaze…and this epic caprese chicken is ready! Enjoy!

(TIP: if you want to make your own balsamic glaze, you can start with 2 cups of balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat, then simmer on low heat till it thickens and is reduced by 1/2 half. About 20 minutes or so. Let cool; it will thicken some more.)

What to serve with this Chicken Caprese?

Caprese chicken goes with any favorite grain really or plain orzo. And I know, a salad is technically incorporated, but I still like to start the meal with something bright like this cucumber salad or this hearty Mediterranean three bean salad (the bean salad is hefty enough that you can probably just make it your side and skip the pasta/grain option.)

Watch the Video for How to Make Easy Caprese Chicken Recipe:

More Recipes to Try:

Pesto Pasta with Tomatoes and Mozzarella

Eggplant Rollatini

Za’atar Breaded Chicken

Best Moroccan Meatballs

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