Caprese Chicken

Caprese Chicken

Dana Andreucci Johnson

"I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!"
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Ingredients

4 h 30 m servings 583 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  4. Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
  5. Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Footnotes

  • Cook's Note:
  • A cast-iron skillet can be substituted for an ovenproof skillet. This can also be done on the grill, but my family agrees it's juicier this way!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 39
  1. 54 Ratings

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Most helpful positive review

YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful, never picked up a knife because they were still tender. I did use thinner breast...

Most helpful critical review

I also love Insalata Caprese, but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I ...

Most helpful
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Newest

YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful, never picked up a knife because they were still tender. I did use thinner breast...

We loved this! The addition of the Montreal chicken seasoning in the marinade was awesome! I baked these for 30 minutes at 350 and then 7 minutes more with the cheese on top to melt. I added ...

Five star all the way! Beautiful chicken....served with homemade marinara and spaghetti....the bomb! Can't wait to show it off to dinner guests! Thank you for this recipe....follow it exa...

I filleted the chicken so that it was 1/2 the thickness, and used Kraft fat free Italian dressing, and the exact spices specified. I browned the chicken in my skillet, but instead of discarding...

This recipe is wonderfully flavorful, and the chicken was very tender. I skipped the chicken seasoning because I felt there would be enough flavor from the Italian dressing and seasoning. The ch...

I also love Insalata Caprese, but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I ...

So good. I used cherry tomatoes and sauteed the tomatoes and basil before topping the chicken. The marinade was delicious! Very moist and tender chicken that wasn't bland.

Wow the marinade really made this chicken amazing. I thought the mozzarella and tomato were a bit of an overkill but the rest of my family loved it. I don't really like that much cheese. I've al...

This is a really delicious and flavorful chicken recipe. The marinade gave it an abundance of flavors so I didn’t see the need to add balsamic vinaigrette at the end. For presentation, I added t...

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