Caprese Chicken

Caprese salad is an eternal favorite of mine. There's just something so magical about the combination of beautiful tomatoes, thick slices of fresh mozzarella, basil, and balsamic glaze. It's extremely simple, but so dadgum delicious that I'm constantly looking for new ways to enjoy it. This cheesy, herby Caprese chicken captures all the flavors of the classic salad in a meal that's fit for dinnertime. It's my idea of absolute heaven!

Adding tomatoes, cheese, jarred pesto, and store-bought balsamic reduction is such a great way to jazz up basic chicken cutlets, especially on busy weeknights when you're looking for easy dinner ideas. Serve the chicken over angel hair pasta or with just a big hunk of ciabatta bread to sop up all of the tomato juices. Did I mention this is an under 30-minute meal that's healthy too? Amen.

What kind of pan do you cook Caprese chicken?

You'll need a pan that can go from stovetop to oven. A cast-iron skillet works great for this recipe! If you don't have an oven-proof pan, transfer the cooked chicken cutlets to a baking dish before adding the basil and mozzarella.  

What kind of tomatoes are best for Caprese chicken?

This recipe calls for cherry tomatoes, but you can use two cups of any type of tomato you like best. If you use larger tomatoes, cut them into bite-size chunks. This is especially delicious with in-season, summer tomatoes, but since most grocery stores stock cherry tomatoes and basil year-round, you can really make it any time!