Caprese Chicken Zucchini Skillet (Print Version)

Juicy chicken, zucchini, tomatoes, and melted mozzarella in one pan with basil and balsamic.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchinis, sliced into ¼-inch rounds
03 - 1 pint cherry tomatoes, halved
04 - 2 cloves garlic, minced

→ Dairy

05 - 8 oz fresh mozzarella, sliced

→ Oils & Condiments

06 - 2 tbsp olive oil
07 - 2 tbsp balsamic glaze

→ Herbs & Seasonings

08 - 1 tsp dried Italian herbs or oregano
09 - ¼ tsp red pepper flakes
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# Preparation Steps:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian herbs.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the remaining tablespoon of olive oil. Sauté garlic for 30 seconds until fragrant.
04 - Add zucchini and cook for 3–4 minutes, stirring occasionally, until just tender.
05 - Add cherry tomatoes and red pepper flakes. Cook for another 2–3 minutes, until tomatoes begin to soften.
06 - Return chicken to the skillet, nestling it among the vegetables.
07 - Top each chicken breast with sliced mozzarella. Cover the skillet and cook for 2–3 minutes, until the cheese is melted.
08 - Drizzle with balsamic glaze, sprinkle with fresh basil, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your evening
  • The combination of warm melted mozzarella and bright balsamic hits that perfect spot between comfort food and something fresh
02 -
  • Crowding the pan lowers the temperature and steams the chicken instead of searing it, so use a pan that fits everything comfortably
  • Let the chicken rest for a few minutes under foil while you melt the cheese so it stays juicy
03 -
  • If the zucchini releases too much water, cook it a minute longer before adding tomatoes to evaporate some liquid
  • Buy real balsamic glaze or reduce good balsamic vinegar yourself because the cheap version tastes strangely sweet

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