Pioneer Woman Caprese Chicken

Pioneer Woman caprese chicken takes 25 minutes and cherry tomatoes, fresh mozzarella and pesto to make a juicy, cheesy skillet chicken dinner. Save this easy weeknight chicken dinner for date night, summer Sunday lunch or dinner parties, because it's quick and finishes under the broiler.

Keep the marinated tomatoes from covering the chicken completely, because the melted mozzarella and basil should still show through. Bury it all and the cheese turns soggy instead of golden and bubbly.

Tossing the tomatoes with pesto and balsamic glaze before they ever touch the chicken makes a juicy sauce that clings to every cutlet. Finishing the chicken in the same skillet under the broiler also means the pan juices stay put, so you can sop them up with toasted ciabatta.

Pioneer Woman Caprese Chicken

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

574

kcal

Golden pan-seared cutlets melt under fresh mozzarella and basil, then get piled with juicy pesto-marinated tomatoes. A drizzle of balsamic glaze finishes it with a sweet tang.

Ingredients

• 2 c. cherry tomatoes, halved
  

• 2 tbsp. olive oil
  

• 2 tbsp. prepared pesto
  

• 1 tbsp. balsamic glaze, plus more for serving
  

• Kosher salt and black pepper
  

• 2 tbsp. salted butter
  

• 6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
  

• 6 large basil leaves, plus more for serving
  

• 6 slices fresh mozzarella
  

• Sliced ciabatta bread, toasted, for serving
  

Directions

• Preheat the broiler: Preheat the oven to broil. Do it first so it's blazing hot by the time the chicken is browned.
• Marinate the tomatoes: Toss 2 cups halved cherry tomatoes with 2 tablespoons olive oil, 2 tablespoons prepared pesto and 1 tablespoon balsamic glaze in a small bowl. Season with a pinch of kosher salt and black pepper, then set aside while the chicken cooks.
• Sear the chicken: Heat 2 tablespoons salted butter in a large skillet over medium-high heat. Season the 6 chicken cutlets with salt and pepper, then cook until golden and just cooked through, about 3 minutes per side.
• Add basil and mozzarella: Top each cutlet with a large basil leaf and a slice of fresh mozzarella. Then transfer the skillet to the broiler and cook until the cheese is melted, 2 to 3 minutes.
• Top with tomatoes: Remove the skillet from the oven and spoon the marinated tomatoes over the chicken, leaving some of it uncovered. Drizzle on more balsamic glaze and scatter extra basil on top.
• Serve with ciabatta: Serve the chicken right away with sliced toasted ciabatta bread. Use the bread to soak up the tomato juices and pan drippings.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the pesto for something else?

Homemade pesto works just as well as the jarred kind, and it tastes a little brighter. If you have none, mix a little minced garlic and extra chopped basil into the olive oil, though you'll lose some of the nutty richness.

Can I make caprese chicken ahead of time?

You can marinate the tomatoes a few hours ahead and keep them in the fridge, which gives them more flavor. Cook the chicken just before serving, since the mozzarella is best when it's freshly melted.

What can I serve with caprese chicken besides bread?

Angel hair pasta is a natural match because it catches all the tomato juices. A simple green salad or roasted green beans also works if you want something lighter.

What if I don't have an ovenproof skillet?

Sear the cutlets in any large skillet, then move them to a baking dish before adding the basil and mozzarella. Broil the dish the same way, then spoon the tomatoes over the top.

What's the most common mistake with this dish?

Overcooking the cutlets is the big one, since they're thin and go dry fast. Pull them off the heat as soon as they're golden and just cooked through, because the broiler adds a little more heat.