Light & Healthy Mediterranean Caprese Chicken Recipe Is Summer On a Plate (20 Minutes) by Terri Kendrick
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If you love a Caprese salad, you’ll love this chicken recipe inspired by EatingWell. The easy Italian-inspired recipe tops thin chicken cutlets with all the classic Caprese ingredients: tomatoes, basil, mozzarella and balsamic vinegar, plus a few extras.
Use fresh ingredients from your garden or produce stand for the perfect light and healthy Mediterranean summertime lunch or dinner. This low-carb and high-protein Italian chicken recipe is so easy and delicious that we guarantee you’ll want to serve it at least once a week!
Cooking Tip: If you don’t want to buy pre-made balsamic glaze, simply simmer balsamic vinegar until it thickens to a syrupy consistency.
To make this skillet Caprese chicken you will need cherry tomatoes, olive oil, shallot, fresh basil, red wine vinegar, fresh garlic, salt, black pepper, chicken cutlets (read about the health benefits of protein), mozzarella cheese and balsamic glaze. Chicken cutlets are a thin boneless/skinless cut of chicken breast. You can make your own by slicing a chicken breast in half horizontally and pounding it.
Serve this gluten-free chicken with your favorite side dishes for a tasty dinner.
Cuisine: Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 cup cherry tomatoes, quartered
- 4 tablespoons extra-virgin olive oil (divided)
- 1 tablespoon shallot, chopped
- 1 tablespoon fresh basil, chopped
- 2 teaspoons red wine vinegar
- 1 medium clove garlic, finely chopped
- 3/4 teaspoon ground black pepper (divided)
- 1/4 teaspoon salt (divided)
- 4 chicken cutlets (about 4 ounces each)
- 1/2 cup mozzarella, shredded
- 4 teaspoons balsamic glaze
Here’s how to make it:
- In a small bowl, mix quartered tomatoes, 1 tablespoon oil, shallot, basil, vinegar, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt to create the caprese mixture (minus the cheese).
- Pat chicken dry using paper towels and sprinkle both sides with the remaining pepper and salt.
- Heat the remaining olive oil in a large skillet over medium-high and cook the chicken until golden brown on the bottom, about 3 to 4 minutes.
- Flip the chicken and turn the heat down to medium. Top with the cheese. Cover the pan with a lid and cook until the cheese is melted, about 3 to 4 minutes. (You can use slices of mozzarella cheese instead of shredded.)
- Transfer the chicken to a plate and spoon the caprese mixture over each cutlet. Drizzle the caprese chicken with balsamic glaze. Garnish with basil leaves, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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