Chicken Caprese

This Chicken Caprese is the perfect year round dish! Perfectly cooked chicken, grape tomatoes, shallots, garlic, basil and a delicious balsamic reduction!

I was inspired to make this Chicken Caprese after Cheesecake Factory’s Tuscan Chicken. It’s pretty much the only thing I eat there the few times we go. It’s sooo good!

I’ve seen other Chicken Caprese around the web and this one is a little different since it does not have mozzarella cheese. If you want to add some, I would add fresh mozzarella pearls as the final touch prior to serving.

I also like to make mine on a sizzling pan since grilling is not available year round due to weather. But it will still be amazing if you decide to grill it!

It’s so easy to make, so juicy & flavorful that you’ll forget it’s super healthy! If you want to impress your friends and family with a delicious meal this it!

The perfect side dish is dish Parmesan Asparagus, cooked farro and crusty bread. I highly recommend that you do not skip the bread!

How to make Chicken Caprese

• Place chicken breasts between two sheets of heavy plastic or wax paper on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Season chicken thoroughly with salt and pepper.
• In a large nonstick skillet, heat the olive oil per medium-high heat.
• Add the chicken and reduce the heat to medium.
• Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer the chicken to plate and cover with aluminum foil to keep warm.
• If there is no oil left on the pan after you remove the chicken, add one tablespoon of olive oil. Then add the shallots and garlic and cook, stirring often, until softened, 2-3 minutes.
• Add the tomatoes and balsamic vinegar and cook, stirring often, until the tomatoes begin to soften and split, about 3 to 4 minutes.
• Add the basil, salt & pepper to taste and mix well.
• Serve warm with crusty bread for dipping the balsamic reduction.

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