My favorite kind of meals are the ones that come together in one pan. Easy to make, easy to get on the table, easy to clean up.
With summer officially here, and juicy tomatoes staring at me in the grocery store, I just cannot help but crave my favorite summer salad of all time… the classic caprese.
I love the creamy mozz, the juicy sweet tomatoes, the basil leaves nuzzled in there and of course the balsamic drizzle. What if I keep my favorite Caprese flavors, and make a chicken dinner with caprese ingredients. Done and done.
If you love capreses as much as I do you have to try this mini heirloom caprese salad or these caprese kabobs! Since you guys love whenever I post an easy chicken dinner I knew this easy chicken caprese skillet would be right up your alley! Check out my white wine chicken skillet, my lemon butter chicken and veggies, or this chicken enchiladas skillet!
What to expect? These juicy chicken breasts has delicious Italian seasoning and that melty cheese on top doesn’t hurt!
Coat the chicken in the olive oil, Italian seasoning, salt and pepper. Place the chicken in a large, cast iron skillet (a Dutch oven or casserole dish would work, too).
Place the chicken in the oven for 15 minutes.
Meanwhile, slice the tomato and mozzarella ball into thin slices. Once the 15 minutes have passed, add the tomato slices on top of the chicken and place in the oven for 10 minutes.
Remove the skillet from the oven again, place the mozzarella over the tomato and chicken and place back in the oven for a final 8-10 minutes to melt the cheese and cook the chicken. When finished, the chicken should be 165F internally.
To serve, drizzle on some balsamic reduction and top with torn, fresh basil leaves.
Recipe
Low Carb Caprese Chicken Skillet
You’ll love this low carb and gluten free Caprese Chicken Skillet! It only takes 10 minutes to prep and gets dinner on the table so quickly!
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 2 tsp. olive oil
- 1 tsp. Italian seasoning
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 large tomatoes
- 8 oz. mozzarella ball
- About 1–2 Tbsp. balsamic reduction
- About 10 basil leaves
Instructions
- Preheat the oven to 400F.
- Coat the chicken in the olive oil, Italian seasoning, salt and pepper. Place the chicken in a large, cast iron skillet (a Dutch oven or casserole dish would work, too).
- Place the chicken in the oven for 15 minutes.
- Meanwhile, slice the tomato and mozzarella ball into thin slices.
- Once the 15 minutes have passed, add the tomato slices on top of the chicken and place in the oven for 10 minutes.
- Remove the skillet from the oven again, place the mozzarella over the tomato and chicken and place back in the oven for a final 8-10 minutes to melt the cheese and cook the chicken. When finished, the chicken should be 165F internally.
- To serve, drizzle on some balsamic reduction and top with torn, fresh basil leaves.
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
Mmmmmm, delicious!!!
Yay! I’m so happy you loved it!! xo
So I went to make this last night and realized my chicken had been accidentally put in my freezer and not my fridge- after some (perhaps slightly sketchy) thawing, I turned to make this recipe. It was SO easy to pull together, and got a 5/5 from my very picky boyfriend. The chicken was tender, flavorful, and the cheese made the perfect touch. I did use thinner chicken breasts and they stayed perfectly juicy and soft (I HATE the consistency of chicken if it has been grilled/pan fried, so think the opposite is that).
hahaha I can’t tell you how many sketchy thawings I have done!! I’m so happy you loved it!! xo
Made this twice in about a week! The first time, the hubs forgot fresh basil so we made due with dried. It was still really good but of course not the same. My husband still loved it and asked for it again but we made sure to have fresh basil and oh holey goodness.. so good!
One of my FAVORITE things about it though is how easy it is. This will definitely be on rotation for busy weeknights. Yes, you have to take it how a few times but it’s pretty hands-off and so few dishes!!! Always a win for me.
Love recipes with only a few dishes. I’m so glad you guys love this recipe!! Sending you lots of love!! xo
Cette recette est tout simplement délicieuse.
On ne se sent pas “lourd” après avoir déguster ce plat.
I’m so happy you enjoyed 🙂