Simple recipes are the best. And, this simple grilled chicken caprese is so quick and you’ll feel like you’re eating a gourmet meal!
This recipe is done in one skillet. Now if you’re preparing for more than two folks, or maybe one with leftovers, you’ll need a couple of skillets. I love cooking in this old cast iron skillet. It’s been cooked in so much, it’s about as slick as a baby’s butt.
Who doesn’t love a fresh caprese salad? Probably one of my favorites. And, I love lots and lots of sweet basil, whole leaves, on mine! Combining the foundations of caprese with the chicken makes this grilled chicken caprese another fave dish that gives you two things you love, caprese and chicken!
What makes this cook much faster is the preparation of the boneless skinless chicken breast. You’re gonna have it butterflied and then put some plastic wrap on it and pound it somewhat to make it thinner, but not so thin you create openings (cuts and spaces) in the breast meat. When chicken is thin, it’s going to cook much faster in the skillet. After you brown the chicken on each side, you’ll continue to cook (on a lower heat) as you melt the mozzarella and steam the tomatoes and basil that’s loaded on top the chicken.
You’ll find so many of my chicken recipes, especially easy simple ones like this under my Quick Recipes! Enjoy, and here’s to eating healthy in a hurry! xoxo ~ally
1 to 1.25 lbs. boneless skinless chicken breast, butterflied and flattened
4 Tbl. oil, divided, olive oil or bacon drippings
½ tsp. sea salt
1 tsp. coarse ground pepper
5 slices mozzarella, slice from a mozzarella ball, about ¼” thick slices
1 cup fresh basil leaves, whole, plus more for garnish if desired
1 large tomato, sliced (about 5 slices), heirloom variety preferred
Heat a large cast iron skillet on medium high. Put two tablespoons of oil in and let it get somewhat hot.
Add the flattened butterflied chicken breast and sprinkle with salt.
Pan sear to a golden brown on each side (about 2-3 minutes per side), regulating heat to achieve the golden brown.
Reduce heat to medium low. Put the mozzarella slices on top the chicken. Cover with a lid and melt the cheese somewhat (not completely}.
Add the basil leaves on the top and the sliced tomatoes. Put the lid on and simmer on low about five minutes.
Remove chicken to a large plate and let it rest about 60 seconds before slicing half. Slice into two servings. Drizzle each serving with the remaining olive oil.
OPTIONAL: Once the cooked chicken is removed from the skillet, increase the heat to medium high, add about 1/4 cup of water to the hot skillet and scrape off the drippings for using as a broth drizzle when serving.
If wanted, bacon drippings (about two tablespoons) can be used for cook the chicken in.
Another tasty drizzle on the chicken is balsamic glaze.