cast iron skillet chicken caprese

cast iron skillet chicken caprese

Ever wonder what the most popular meat is in the world? Yeah, I know, that’s a random thought. And, there’s debate on that and different opinions, so research on and dig deeper if you want to know. Here in the United States my white meat of choice is chicken. And, my red meat of choice is beef. Some think that goat meat is the most popular meat in the world. But, the Huffington Post is challenging that belief. I really haven’t eaten a lot of goat meat in my life, but I admit, I do have some goat meat stew chunks in my freezer. They came from a local rancher here in Colorado, and I can’t wait to use it!

Regardless of the debate or thoughts, for me, as I said, I’m a chicken lover. And, I’m always looking for ways to prepare chicken in new simple creative tasty ways that highlights this bird’s wonderful flavors. One thing I do when purchasing chicken is look for organic chicken. I love all cuts of chicken. Bone in. Filets. Skin on. Skinless. Legs. Thighs. Wings. Even the carcasses that provide me with an amazing chicken stock!

Now this cast iron skillet chicken caprese is an example of a dish that is bursting with flavor. Shining with beauty. And, exploding with great versatility! It’s kind of like chicken parmesan but without all the breading. So, you’re saving some major calories and carbs. Like a lot of stews, soups and sauces, this chicken caprese is even tastier and more delicious the next day, so if there’s any leftover then you know what lunch is gonna be!

Probably the biggest thing about this recipe is that when you’re melting the mozzarella, it can stick to the bottom of the skillet, despite the broth it’s in. But, that’s ok. Just keep blending and stirring and it’s going to work. And, even if you have some cheeseeeee lumps, who really cares! xoxo ~ally

cast iron skillet chicken caprese

cast iron skillet chicken caprese

cast iron skillet chicken caprese

Yield: 2-3 servings


  • 1 ½ lbs. chicken filets, thin cut, boneless, skinless
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 (1.25 oz.) package Onion Soup & Dip Mix + 1 ½ cups water
  • 4 oz. mozzarella, shredded or cut into cubes
  • ½ cup parmesan Reggiano, shredded or shaved + more for garnish
  • 2 ½ cups Roma tomatoes, diced
  • ½ cup fresh sweet basil leaves, roughly chopped and packed


  1. Rinse and pat dry with paper towels the chicken breasts. Coat both sides with cooking spray then sprinkle both sides with salt and pepper.
  2. Put the onion soup/dip mix and water in a large measuring cup. Whisk together well.
  3. Place a large cast iron skillet (10”+) on a medium high blaze. Let it get hot. Coat well with cooking spray. Put the chicken in and let it pan sear about 3-4 minutes on each side. Use tongs to remove the chicken to a plate.
  4. Deglaze the skillet with the onion soup mixture stirring for about 3 minutes. Reduce heat to medium and add the mozzarella. Blend and let the cheese melt. Add the parmesan and blend melting this cheese. (If the cheese sticks somewhat to the bottom of the skillet,that's ok, just use a metal spatula to scrape and blend.)
  5. Add the chicken back to the skillet. Put the tomatoes on top of the chicken. Let the mixture cook (starting to simmer boil), stirring occasionally, for about 20 to 25 minutes.
  6. Cover with a lid. Reduce heat to simmer. When ready to serve add the basil on top the tomatoes. Serve with pasta, mashed potatoes, rice or your favorite side!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

cast iron skillet chicken caprese

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