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20-minute Chicken Caprese with Pesto

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  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: 4 1x

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons olive oil divided
  • sea salt black pepper to taste
  • 3 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 4 ounces mozzarella cheese, sliced (I do a fresh ball of mozzarella)
  • 1/3 cup pesto
  • 1/3 cup cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, thinly sliced
  • 2 tablespoons freshly grated parmesan cheese

Instructions

  1. In a large mix, add the chicken and coat with 1 tablespoon olive oil, salt, pepper, garlic cloves and Italian seasoning and set aside
  2. Warm a large skillet with medium high heat
  3. Add oil and add the chicken so it fits comfortably on skillet (no overcrowding) and cook for about 7 minutes on on side
  4. While chicken starts cooking, combine the tomatoes, balsamic and basil together (add salt and pepper if desired) and set aside
  5. Flip the chicken over and cook for 3 more minutes on medium heat then add the cheese to each piece of chicken and cover with a lid and cook on low until the internal temperature of the chicken reaches 165 degrees F
  6. Remove chicken from skillet and top with pesto and the tomato salad
  7. Sprinkle with parmesan cheese and enjoy!

Notes

*Store leftovers in fridge for 5 days. Add tomatoes before serving!

  • Author: Rachel

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