Chicken caprese is a simple single-smart meal filled with the flavor of an Italian tavern.
Seasoned chicken breasts are cooked with white wine, garlic butter and cherry tomatoes, topped with cheese cheese, crushed bacon and basil leaves for a fresh and delicious dinner.
- smell: Juicy, cheesy, rich and herbal – like a classic caprese salad, but warm and hearty!
- Skill Level: Simple. This recipe uses a basic pan and oven bake and can be washed with a fresh and quick dinner.
- Suggestions: This Caprese chicken recipe is paired with pasta, crusty bread, rice or a nice side salad.
- freezing: Although freshest, cooked chicken can be frozen without toppings.
Ingredient tips
- chicken: Choose boneless, skinless breasts of the same size so that they cook evenly. Skinless, boneless chicken patties or thighs can also be used.
- bacon: Crushed bacon adds savory to the cream cheese and the rich sauce. pancetta can be used for the same flavor, but add a little oil to the chicken in step 2.
- tomato: Choose cherry or grape tomatoes to add to the visual appeal of this dish.
- cheese: For convenience, we use chopped mozzarella. It melts beautifully and adds a creamy state to the dish. You can also use fresh mozzarella but cut it into thin circles before using it, or even slice it thinly.
- Basil: Fresh basil leaves do give this dish a signature fresh flavor, but you can use dry basil in an emergency.
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- Burrata is another cheese similar to Mozzarella.
- This dish is perfect for adding extra vegetables in step 5, such as sliced mushrooms, chopped spinach or red onion.
- End it with drizzle or your own balm reduction.
Store chicken caprese
Place the remaining chicken caprese in a lid container in the refrigerator for up to 4 days. Enjoy cold or heat in the microwave.
Place the remaining chicken in a zipper bag for up to a month, then melt in the refrigerator and enjoy the veggie bed.
Delicious Italian-style chicken recipe
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Chicken caprese
This fresh and simple chicken Caprese is a single dinner that is elegant and full of flavor.
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In a 10-inch skillet, cook the bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the dripper.
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Season the chicken with salt, black pepper and Italian seasoning.
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Heat bacon drops over medium heat and add chicken. Brown for 3-4 minutes per side. Remove the chicken from the pan and place it on a plate.
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In the same skillet, add 2 cloves of garlic. Stir until fragrant. Stir the wine and let it cook for 2-3 minutes. Stir the butter.
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Add the chicken breasts back to the skillet together with the cherry tomatoes. Cook the chicken and tomatoes on low heat for about 5-7 minutes, or until cooked and softened slightly.
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Sprinkle 1 cup chopped mozzarella on top of the chicken and tomatoes. Place the skillet under the broiler for 1 minute, or until the cheese melts and bubbles.
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Garnish with crushed bacon, parmesan cheese and fresh basil leaves.
Cooking time may vary depending on the thickness of the chicken breast. The internal temperature of the chicken should reach 165°F. Don’t overcook.
Calories: 370 | carbohydrate: 5g | protein: 45g | Fatty: 16g | Saturated fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Trans fat: 0.1g | cholesterol: 144mg | sodium: 511mg | Potassium: 835mg | fiber: 1g | sugar: 2g | Vitamin A: 736IU | Vitamin C: 16mg | calcium: 204mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, main course
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