Caprese Chicken Skillet (Printable Recipe)
Golden chicken with melty mozzarella and juicy tomatoes cozies up in a skillet, then gets basil and pesto pasta on the side.
# Ingredients You'll Need:
→ Toppings and Chicken
01 -
2 tablespoons (30 ml) extra-virgin olive oil
02 -
1 pint (about 300 grams) cherry tomatoes
03 -
3 medium tomatoes, thick slices
04 -
170 grams fresh mozzarella cheese, cut into 12 slices
05 -
1 cup (240 ml) basil pesto, from the store or homemade
06 -
4 boneless skinless chicken breasts
→ Garnishes and Pasta
07 -
Chopped fresh basil for sprinkling on top
08 -
2 tablespoons (30 ml) balsamic vinegar
09 -
Freshly cracked black pepper, as much as you like
10 -
Kosher salt to taste
11 -
340 grams spaghetti
# Steps to Follow:
01 -
Scoop spaghetti onto each plate, set a chicken breast right on top, give each serving a splash of balsamic vinegar (about half a tablespoon), then toss some chopped basil over everything.
02 -
While chicken's in the oven, boil a big pot of salted water, drop in the spaghetti and cook it by the package directions till it’s just right. Drain, then stir through any extra pesto.
03 -
Put the skillet in the oven. Let it bake for about 20 to 22 minutes, until the chicken is cooked and you see the cheese all melty and the tomatoes nice and soft.
04 -
Add 3 mozzarella slices and a couple of thick tomato slices on each piece of chicken, scatter the cherry tomatoes all around, drizzle olive oil on and dust with salt and pepper.
05 -
Get the chicken breasts in the ready skillet. Slather about a spoonful of pesto across the top of each one so it’s covered.
06 -
Heat oven to 175°C. Spray your oven-friendly skillet with a lot of nonstick spray so nothing sticks.
# Extra Tips:
01 -
Try swapping out the breasts for chicken thighs and just cook a little longer. Want a twist? Toss in fresh corn or zucchini instead of cherry tomatoes.