Pesto Chicken Caprese Skillet

$For this dish, use 2 boneless, skinless chicken breasts. They cook evenly and stay juicy. Cut them into strips after cooking for easy serving. Make sure the chicken reaches 165°F (75°C) for safety. You need 1/2 cup of basil pesto. You can make it from scratch or buy it at the store. Homemade pesto tastes fresh and bright. It’s a great way to add flavor to your chicken and veggies. This recipe uses 1 cup of cherry tomatoes, halved, and 1 cup of mozzarella balls. The tomatoes add sweetness. The mozzarella melts beautifully and brings creaminess to the dish. You’ll also need 2 tablespoons of olive oil and 2 cloves of minced garlic for cooking. Don't forget salt and pepper to taste. Fresh basil leaves will brighten the dish when you serve it. Lastly, a drizzle of balsamic glaze adds a nice tang and depth. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. While the oil warms, season your chicken breasts with salt and pepper on both sides. Once the oil shimmers, add the chicken to the skillet. Cook for about 5 to 7 minutes on each side. This should get the chicken golden brown and cooked through. The internal temperature needs to reach 165°F (75°C). After cooking, take the chicken out and let it rest on a cutting board. In the same skillet, add minced garlic and halved cherry tomatoes. Sauté these for about 2 minutes. You want the tomatoes to soften a bit and release their juices. This will add great flavor to your dish. Stir often to keep the garlic from burning. While the tomatoes are cooking, slice the rested chicken into strips. Return the chicken to the skillet with the tomatoes and garlic. Add your basil pesto to the skillet, stirring well to coat the chicken and tomatoes evenly. Let everything cook together for another 2 to 3 minutes. Next, gently add the mozzarella balls and stir to combine. Allow them to warm through and start to melt. Finally, remove the skillet from the heat. Garnish with fresh basil leaves and drizzle some balsamic glaze on top. Serve hot directly from the skillet for a delicious meal. To cook chicken perfectly, use a meat thermometer. The chicken should reach 165°F (75°C). This step keeps the meat juicy. Season both sides well with salt and pepper. Don't rush this step; let it brown for great flavor. Cook it for about 5-7 minutes on each side. If the chicken is thick, you may need a bit longer. Always let it rest before slicing. This helps the juices stay inside. Balsamic glaze adds a tasty touch to your dish. It brings sweetness and tang that pairs well with the chicken. Drizzle it on top just before serving. You can make it at home or buy it. If you want to make it, simmer balsamic vinegar until it thickens. This intensifies the flavor. Just a little goes a long way in making your dish shine. You can adapt this recipe for different diets easily. If you're looking for a low-carb option, skip the pasta. For a gluten-free meal, check your pesto for gluten. If you are vegan, replace chicken with tofu. Use a plant-based pesto and dairy-free cheese. This way, everyone can enjoy their own version of this tasty meal! Pro Tips Brining the Chicken: Brining the chicken breasts in a simple saltwater solution for about 30 minutes before cooking can help keep them juicy and flavorful. Using Fresh Ingredients: For the best flavor, use fresh basil and high-quality mozzarella. Fresh ingredients can significantly elevate the taste of your dish. Adjusting the Pesto: Feel free to adjust the amount of pesto based on your taste preference. You can add more for a stronger flavor or less for a subtler taste. Perfecting the Balsamic Glaze: If you want a thicker balsamic glaze, simmer it on low heat until it reduces by half. This will create a syrupy consistency that enhances the dish. {{image_2}} You can switch out the chicken for other proteins. Try shrimp or salmon for a tasty twist. Cook shrimp for 3-4 minutes until pink. Salmon needs about 5-6 minutes on each side. Both pair well with pesto and cheese. They add new flavors to your skillet dish. If you want a meat-free meal, use tofu. Choose firm or extra-firm tofu for the best texture. Press it to remove extra water, then cut it into cubes. Sauté the tofu for about 6-8 minutes until golden. Toss it with the pesto and tomatoes just like you would with chicken. You will have a hearty, plant-based dish. Mozzarella is great, but you can try other cheeses too. Goat cheese adds a tangy flavor. Feta cheese gives a salty kick. Both melt nicely and mix well with pesto. Just sprinkle them in during the last few minutes of cooking. This small change can make a big difference in taste. After you enjoy your Pesto Chicken Caprese Skillet, store leftovers the right way. First, let the dish cool to room temperature. Then, place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget how long it has been there. When you're ready to eat the leftovers, reheating is key. You can use a skillet for the best taste. Heat the skillet on low and add a splash of olive oil. Place the leftover chicken and veggies in the skillet. Stir gently until everything is warm. This method keeps the chicken juicy. You can also use a microwave if you're in a rush. Just cover the dish to keep moisture in. Heat for about one to two minutes. Check to make sure it’s hot all the way through. If you want to save some for later, freezing is a great option. First, let the dish cool fully. Then, put it in a freezer-safe container or a zip-top bag. Remove as much air as you can to prevent freezer burn. Label the bag with the date. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best result. Enjoy your meal later without any fuss! To make homemade pesto, you'll need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start by adding 2 cups of fresh basil leaves, 2 cloves of garlic, and 1/4 cup of pine nuts to a food processor. Pulse these ingredients until they are finely chopped. Then, slowly add 1/2 cup of olive oil while the processor runs. Finally, mix in 1/2 cup of grated Parmesan cheese until blended. You can tweak the taste with salt and pepper. This fresh pesto will elevate any dish! Yes, you can use different tomatoes if you like. While cherry tomatoes add sweetness, you could opt for grape tomatoes or even diced Roma tomatoes. Each type brings its unique flavor to the dish. Just make sure to adjust cooking times if you choose larger tomatoes, as they may need a bit longer to soften. You can serve many sides with Pesto Chicken Caprese Skillet. A fresh green salad pairs well, adding crunch and brightness. Garlic bread or crusty baguette makes for a delicious addition, perfect for soaking up the pesto sauce. For a heartier option, try serving it with pasta or quinoa. Each choice enhances the meal and keeps things interesting! This post covers how to make a tasty Pesto Chicken Caprese Skillet. We started with the key ingredients: chicken breast, pesto, and fresh vegetables with cheese. Next, I gave step-by-step cooking instructions for prepping the chicken and combining everything in a skillet. To ensure perfect results, I shared tips on cooking chicken and enhancing flavors. I also explored exciting variations, including vegetarian options. Finally, I discussed how to store leftovers and answered common questions. Enjoy creating this dish that’s simple, delicious, and perfect for any meal.$

Pesto Chicken Caprese Skillet

A delicious and easy one-pan meal featuring chicken, pesto, cherry tomatoes, and mozzarella.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
0.5 cup homemade or store-bought basil pesto
1 cup cherry tomatoes, halved
1 cup mozzarella balls (bocconcini), drained
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh basil leaves
for drizzling balsamic glaze

Instructions

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked through and golden brown. The internal temperature should reach 165°F (75°C).
Once cooked, remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add minced garlic and cherry tomatoes. Sauté for about 2 minutes, until the tomatoes begin to soften.
While the tomatoes are cooking, slice the chicken into strips and return it to the skillet.
Add the basil pesto to the skillet, stirring to coat the chicken and tomatoes evenly. Let it cook together for another 2-3 minutes.
Add mozzarella balls and gently stir to combine; allow them to warm through and slightly melt.
Remove from heat and garnish with fresh basil leaves and a drizzle of balsamic glaze for added flavor.
Serve hot directly from the skillet.

Notes

Serve hot directly from the skillet for best flavor.

Keyword caprese, chicken, easy meal, pesto, skillet