Quick And Creamy Chicken Caprese
Experience restaurant-quality Chicken Caprese in just 25 minutes. Features juicy seared cutlets, melty mozzarella, vibrant pesto-marinated tomatoes, and a luxurious burrata finish.
Equipment
- Cast Iron Skillet
- Small mixing bowl
Ingredients
Marinated Tomatoes:
- 2 cups cherry tomatoes halved
- 2 Tbsp. olive oil
- 2 Tbsp. prepared pesto
- 1 Tbsp. balsamic reduction
- Kosher salt
- Black pepper
Chicken:
- 2 Tbsp. olive oil
- 2 Tbsp. salted butter
- 6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
- Kosher salt
- Black pepper
- 6 large basil leaves
- 6 slices fresh mozzarella
Instructions
Get the broiler and tomatoes ready
- Set your oven to broil so it is hot and ready. This moves quickly, and you want the mozzarella to blister rather than slowly melt.
- In a small bowl, toss the halved cherry tomatoes with olive oil, prepared pesto, and balsamic reduction. Season with a pinch of salt and pepper and let it marinate while you cook.
Sear the chicken cutlets until golden
- Heat a large skillet over medium-high heat. Add the olive oil and salted butter together. Wait until the butter foams and develops a nutty aroma.
- Season the chicken cutlets with salt and pepper on both sides. Place them in the skillet in a single layer and cook for about 3 minutes per side until deeply golden and springy in the center.
Garlic rub, basil under cheese, then broil
- Remove the skillet from the heat briefly. Rub a halved raw garlic clove over the hot surface of each cutlet to bloom the aromatic garlic oil.
- Place one large basil leaf directly onto each piece of chicken, then top with a slice of fresh mozzarella. The cheese protects the basil from burning under the broiler.
- Slide the skillet under the broiler for 2 to 3 minutes until the mozzarella is melted, bubbly, and slightly browned.
Finish with tomatoes and the creamy twist
- Remove the skillet from the oven. Spoon the marinated tomatoes over the chicken. Drizzle with extra balsamic reduction and top each piece with a dollop of cool burrata for a creamy finish.
Notes
Preparation Tip: Use thin cutlets for even cooking. If starting with thick chicken breasts, slice them in half lengthwise to ensure they cook quickly without drying out.
Searing Secret: Pat the chicken cutlets completely dry before seasoning. Surface moisture prevents a proper sear and can make the golden crust soft rather than crisp.
Flavor Protection: Always place the fresh basil leaves under the mozzarella slice before broiling. This prevents the delicate leaves from turning black and bitter in the high heat.
Crowding Caution: Avoid crowding the skillet while searing. If necessary, cook the chicken in batches to maintain a high pan temperature for the best browning results.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.