One-Pan Caprese Chicken is one of my favorite kinds of meals because it comes together in just about 30 minutes and only uses one pan, which means less clean-up!
It’s a delicious meal that will please your family, and is just “fancy” enough to make for company too!
How to Make One-Pan Caprese Chicken
Begin with boneless, skinless chicken breasts and thinly slice them to make chicken cutlets. For an easy shortcut, ask the meat counter at your grocery store to do this for you.
Brown the cutlets in olive oil in an oven-proof pan. My Lodge Cast Iron Skillet worked perfectly for this, but if you don’t have a pan that can go from stovetop to oven, simply brown your chicken in a skillet and then transfer to a baking dish before placing in the oven.
Here’s where some of the amazing flavor comes in with little effort on your part: Spread each cutlet with about 2 tablespoons of your favorite pesto.
If you have a lot of basil in your garden, maybe you want to use homemade pesto, but jarred pesto works just as well.
Top each piece of chicken with a couple of thick slices of fresh mozzarella and some fresh tomato slices.
Baked Caprese Chicken with Pesto
Transfer the pan to an oven to a 400-degree oven and bake for 10-15 minutes, until the internal temp of the chicken is 165 degrees.
It’s already looking good, but there’s more….
Garnish with some thinly sliced fresh basil…
And then drizzle with some balsamic glaze.
OMG, isn’t it so pretty?!
And the best part? It tastes even better than it looks!
For one pan, and only 30 minutes, it just doesn’t get much better than this, friends.
One Pan Caprese Chicken
- 2 chicken breasts skinless & boneless
- salt & pepper to taste
- 1 TBSP olive oil
- 1 6-oz jar pesto or use homemade if you have a lot of basil in your garden!
- 6-8 slices fresh mozzerella or 6 ounces shredded mozzerella
- 2 Roma tomatoes sliced
- balsamic glaze
- fresh basil thinly sliced
- Preheat the oven to 400° F.
- Use a thin, sharp knife to slice the chicken breasts in half lengthwise to create chicken cutlets. You can also have the meat counter at your grocery store do this for you, for an easy shortcut!
- Add olive oil to a large oven-proof skillet–a cast iron skillet works great for this, but any pan that can go from stove-top to oven will work. If you don't have an oven-proof pan, you can brown chicken in a skillet on the stove top and then transfer to a baking pan.
- Season both sides of chicken with salt and pepper and then add the chicken to the pan.
- Cook chicken on each side for 3 to 4 minutes, until lightly browned.
- Spread about 2 tablespoons of basil pesto over the top of each chicken piece. Top each piece with 2 slices of mozzerella and 2 or 3 slices of tomato.
- Transfer the skillet to the oven and cook for 10-15 minutes or until the chicken reaches an internal temperature of 165° F.
- Remove from oven. Sprinkle with thinnly sliced fresh basil, and drizzle with balsamic glaze.
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information
What to Serve with Caprese Chicken:
With fresh basil and tomatoes in abundance in home gardens and farmers’ markets right now, this is a recipe you’ll want to make over and over all summer long.
PS. If you like this recipe, you might also enjoy my Balsamic Chicken with Fresh Tomatoes.
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