Caprese Chicken

Last night, my mom text me over some pictures of the dinner she made. She said it was full of flavor, and a big hit with my dad and her. Of course, I asked, “can I add that to the blog”? With her “of course” answer, here it is. Doesn’t it look so refreshing and full of color? This is definitely one meal I will need to make for my family too! 


4 boneless chicken breasts
2 tbsp olive oil, divided
6 cloves garlic, minced
2 pints cherry tomatoes, halved
10 Basil leaves, finely chopped
8 oz fresh Mozzarella cheese, sliced in 1/2 inch thick slices
Balsamic Vinegar



Place chicken in a bag or container and marinade in balsamic vinegar several hours prior to cooking. In a large pan, heat 1 tbsp oil. Lightly salt and pepper marinated chicken. Place chicken in pan and cover with lid. Cook about 10 minutes, flip over and cook the other side until cooked through.
While chicken is cooking, heat 1 tbsp oil in a medium pan and add in garlic. Cook about one minute, or until fragrant. Lightly salt the halved tomatoes, and then add them to the garlic. Cook about 5 minutes, or until skin on tomatoes start to soften. Remove from heat, stir in Basil leaves, and set aside.
Once chicken is cooked through, top each chicken breast with 2 slices of cheese. Pour tomato mixture on top. Cover pan once again and allow cheese to melt, about 2 minutes.
Drizzle a bit more Balsamic Vinegar on top before serving. Enjoy!

Recipe Adapted From: The Novice Chef

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  1. Anonymous says:

    I’m always looking for a new way to serve Chicken breast that is both delicious and healthy. This recipe definitely qualifies!!!

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