Caprese Chicken Zucchini Skillet (Printable View)

Juicy chicken with zucchini, tomatoes, and melted mozzarella in a balsamic basil finish

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchinis, sliced into ¼-inch rounds
03 - 1 pint cherry tomatoes, halved
04 - 2 cloves garlic, minced

→ Dairy

05 - 8 oz fresh mozzarella, sliced

→ Oils & Condiments

06 - 2 tbsp olive oil
07 - 2 tbsp balsamic glaze

→ Herbs & Seasonings

08 - 1 tsp dried Italian herbs (or oregano)
09 - ¼ tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian herbs, pressing the seasoning into the meat.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
03 - Add remaining tablespoon of olive oil to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add sliced zucchini to the skillet and cook for 3–4 minutes, stirring occasionally, until just tender and lightly browned.
05 - Add cherry tomatoes and red pepper flakes if using. Cook for another 2–3 minutes until tomatoes begin to soften and release their juices.
06 - Return chicken to the skillet, nestling the breasts among the vegetables.
07 - Top each chicken breast with sliced mozzarella. Cover skillet with lid and cook for 2–3 minutes until cheese is fully melted and bubbly.
08 - Remove from heat. Drizzle with balsamic glaze and sprinkle with torn fresh basil leaves. Serve immediately while hot.

# Expert Advice:

01 -
  • Its weeknight fast but tastes like you spent all day cooking
  • The juices from the chicken and vegetables create their own sauce
  • Cleanup is literally one pan and a cutting board
02 -
  • Dry chicken equals better sear so do not skip the paper towel step
  • Let the pan get hot before adding the chicken or you will not get that nice golden crust
  • Do not overcrowd the pan with vegetables or they will steam instead of sauté
03 -
  • Marinate the chicken for 30 minutes before cooking if you have time
  • Add a splash of white wine when sautéing the vegetables for extra depth

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