Caprese Chicken Zucchini Skillet (Printable Version)

Juicy chicken with zucchini, tomatoes, and melted mozzarella in a savory balsamic basil sauce.

# What You'll 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 (optional)
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# Directions:

01 - Pat chicken breasts dry with paper towels. Generously season both sides with salt, pepper, and Italian herbs, pressing the seasoning into the meat to adhere.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil to keep warm.
03 - In the same skillet, add remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini slices to the skillet. Cook for 3–4 minutes, stirring occasionally, until just tender-crisp. Remove from skillet and set aside with chicken.
05 - Add cherry tomatoes and red pepper flakes (if using) to the skillet. Cook for 2–3 minutes until tomatoes begin to soften and release their juices.
06 - Return chicken and zucchini to the skillet, nestling the chicken among the vegetables. Arrange zucchini around and over the chicken breasts.
07 - Top each chicken breast with sliced mozzarella. Cover the skillet with a lid and cook for 2–3 minutes until cheese is melted and bubbly.
08 - Remove from heat. Drizzle with balsamic glaze and sprinkle generously with torn fresh basil leaves. Serve immediately while hot.

# Expert Hints:

01 -
  • Everything cooks in one pan so you spend less time washing dishes and more time actually eating
  • The mozzarella melts into all the right places while the vegetables stay crisp and bright
  • It looks impressive enough for company but comes together on a random Tuesday
02 -
  • Don't overcrowd the pan when searing chicken or it will steam instead of develop that golden crust we're after
  • Let the chicken rest for a couple minutes after cooking so those juices redistribute instead of running out onto your cutting board
  • The residual heat from the covered skillet is enough to melt the cheese without overcooking everything
03 -
  • If your chicken breasts are thick, pound them slightly so they cook evenly and finish at the same time as the vegetables
  • Let the skillet come to temperature fully before adding the chicken, or you'll end up with stuck meat and no fond
  • The balsamic glaze should be drizzled over everything just before serving for that restaurant-quality finish

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