This easy savory Five Ingredient Caprese Chicken, loaded with mozzarella cheese and tomatoes, is super fast and only uses pantry staples. It's healthy, gluten-free, and kid-friendly. A weeknight winner for sure!
Dinner time yet again, and struggling to get food on the table? I understand that, and that's why I love having super simple meals like this Five Ingredient Caprese Chicken at the ready. Any five-ingredient meal my family enjoys is a win for me.
Caprese actually means a salad with tomatoes, mozzarella, and basil, but you get the idea here. It's the perfect savory combination, and when you add the balsamic drizzle, it really takes it over the top.
- chicken breasts - try to find some that are similarly sized
- olive oil - I buy mine at Costco
- tomatoes - I like Roma tomatoes in this recipe, but any tomatoes will work
- mozzarella cheese - I used shredded in the photo but have also used sliced mozzarella, and it works great, alternately you could use goat cheese
- balsamic syrup - you can make your own or purchase it at your local store, I got mine at Trader Joe's
- fresh basil - fresh is best, but if you can't find it, you could try dried basil
- salt and pepper
- Start by laying your chicken breast between two pieces of waxed paper and pound them evenly with a meat mallet. I know you hate this step, but it is a must. Trim any fat from the chicken breasts.
- Heat a non-stick skillet over medium-high heat. Drizzle with a little olive oil and generously salt and pepper on both sides of the chicken. Cook for 4-7 minutes per side, depending on the thickness of the chicken. Use a digital instant-read thermometer and check to see that the temperature reaches 165 degrees Fahrenheit.
- When chicken breasts are completely cooked, drizzle with the balsamic syrup, top with mozzarella cheese, and put a lid on the pan. Turn off the heat and let the cheese melt.
- Serve with more balsamic syrup and fresh basil if desired.
Make this a complete meal in a flash. I like to serve mine with a caesar or tossed salad and either green beans or roasted broccoli. You could also dice the chicken up the next day with the tomatoes and basil and put them into your lunch salad served over kale or spinach. Protein and greens. Or perhaps make a grain bowl and layer it on top of brown rice, quinoa, or cauliflower rice.
I haven't tried it, but I am quite sure this would be delicious using pork chops or white fish instead of chicken. Let me know in the comments if you give it a try.
How To Store Leftovers
If you are lucky enough to have extra Caprese Chicken, store it in an airtight container in the refrigerator for up to three days. I often make a double batch of this so my family can take it in their lunches, or we can eat it again for dinner another night.
More Easy Dinner Recipes
- Easiest Five Ingredient Chicken Drumsticks (Gluten Free)
- Easy Teriyaki Salmon
- Salmon Tostadas
- Quinoa Stuffed Peppers With Broccoli
- 3 chicken breasts
- 2 roma tomatoes
- 1 cup shredded mozzarella cheese or goat cheese
- ½ cup balsamic syrup
- 2 tablespoon basil
- salt and pepper
- Start by pounding your chicken breasts thin between two pieces of plastic wrap. Trim off any fat.
- Heat a nonstick skillet over medium-high.
- Salt and pepper chicken breasts on both sides and place in hot skillet. Cook for about 4-6 minutes per side depending on how thick they are. You want to get some good browning on each side.
- When chicken is cooked through drizzle with the balsamic syrup, top with the mozzarella and tomato. Turn off heat, put lid on and let the cheese melt for a minute of two.
- Serve with more balsamic syrup if desired. Top with basil. I like lots!