With store-bought pesto, cherry tomatoes, leafy basil, and thick sliced fresh mozzarella, you can make this chicken caprese, skillet dinner in under 30 minutes.
Course Main Course
Keyword chicken caprese
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2chicken breasts, skinless and boneless
Kosher salt and freshly ground black pepper
1tablespoonextra virgin olive oil
16 oz. jar DeLallo Traditional Basil Simply Pesto
4-6slicesfresh mozzarella or 6 ounces grated mozzarella cheese
8cocktail or small tomatoessliced
DeLallo balsamic glaze
Preheat the oven to 400° F.
Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.