Caprese Chicken Zucchini Skillet (Printable version)

Juicy chicken with zucchini, tomatoes, and melted mozzarella in a balsamic basil finish

# Ingredient List:

→ Meats

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchinis, sliced into ¼-inch rounds
03 - 1 pint cherry tomatoes, halved
04 - 2 cloves garlic, minced

→ Dairy

05 - 8 oz fresh mozzarella, sliced

→ Oils & Condiments

06 - 2 tbsp olive oil
07 - 2 tbsp balsamic glaze

→ Herbs & Seasonings

08 - 1 tsp dried Italian herbs or oregano
09 - ¼ tsp red pepper flakes
10 - Salt and freshly ground black pepper to taste
11 - ½ cup fresh basil leaves, torn

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian herbs, pressing seasoning into meat to adhere.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
03 - Add remaining tablespoon of olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini slices to the skillet and cook for 3 to 4 minutes, stirring occasionally, until just tender-crisp.
05 - Add cherry tomatoes and red pepper flakes. Cook for another 2 to 3 minutes until tomatoes begin to soften and release juices.
06 - Return chicken to the skillet, nestling it among the vegetables. Top each chicken breast with sliced mozzarella. Cover skillet and cook for 2 to 3 minutes until cheese is melted and bubbly.
07 - Remove from heat. Drizzle with balsamic glaze and sprinkle with fresh torn basil. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so cleanup takes literally three minutes
  • The combination of warm melty cheese with bright tomatoes feels like something from a restaurant but comes together in under 40 minutes
02 -
  • Crowding the pan lowers the temperature and prevents proper browning so use your largest skillet or cook in batches if necessary
  • Let the chicken rest for a couple minutes after the first sear so it stays juicy when you finish it in the final step
03 -
  • If your chicken breasts are very thick pound them to even thickness so they cook at the same rate
  • Let the skillet sit for a minute off the heat before serving so the cheese sets slightly instead of running everywhere

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