Print Recipe

Chicken Caprese

Make Chicken Caprese tonight: sear chicken, simmer with cherry tomatoes, melt mozzarella, and finish with basil and bacon.

Ingredients

• 2 slices bacon
• 1 ½ pounds boneless skinless chicken breasts (5 oz each)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic (minced)
• ½ cup dry white wine
• 1 tablespoon butter
• 1 ½ cups cherry tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• 1 bunch fresh basil (for serving)

Instructions

Step 1: Crisp the Bacon

Place bacon slices in a hot skillet and cook until deeply browned and crisp. Transfer the cooked bacon to a paper-lined plate to drain and let it cool just enough to crumble later. Reserve the shimmering amber bacon drippings in the skillet — this flavorful fat will be the primary searing medium for the chicken and the foundation for the pan sauce.

Step 2: Season the Chicken

Pat the boneless skinless chicken breasts dry and season evenly with salt, black pepper, and Italian seasoning so each breast has a light, fragrant crust waiting to form. Let the seasoning press into the surface for a moment; this simple step builds the savory base that pairs with the bright Caprese accents.

Step 3: Sear the Chicken

Heat the reserved bacon drippings over medium-high heat and add the seasoned chicken. Sear until each breast develops a golden-brown crust, about 3–4 minutes per side, then remove the chicken to a plate — slightly caramelized, still juicy inside — leaving the fond in the pan to flavor the next stage.

Step 4: Build the Pan Sauce

Lower the heat and add the minced garlic to the skillet, sautéing until fragrant and soft. Pour in the dry white wine and let it simmer briefly, scraping up the browned bits to loosen the fond. Whisk in the butter until the sauce becomes glossy and slightly thickened, a silky, aromatic base that will coat the chicken and tomatoes.

Step 5: Simmer Chicken with Tomatoes

Nestle the seared chicken breasts back into the skillet and scatter the cherry tomatoes around them. Let everything simmer uncovered for 5–7 minutes until the tomatoes have softened and started to burst, their juices mingling with the garlic–wine–butter glaze and bathing the chicken in a tangy, fragrant reduction.

Step 6: Melt the Cheese

Sprinkle shredded mozzarella evenly over each chicken breast and the surrounding tomatoes, then briefly finish the dish so the cheese melts into a creamy, slightly blistered blanket over the chicken. Once the mozzarella is gooey and just beginning to bubble, remove from heat and prepare to finish with the final accents.

Step 7: Garnish and Serve

Crumble the reserved crispy bacon over the melted cheese, grate a light dusting of Parmesan, and scatter fresh basil leaves for a bright herbal lift. Serve the chicken warm from the skillet so the molten cheese, juicy roasted tomatoes, crispy bacon, and fragrant basil present together in one comforting, vibrant plate.

Notes

• Pound chicken breasts to even thickness for faster, even cooking.
• Pat fresh mozzarella and tomatoes dry to prevent a watery sauce.
• Warm leftovers gently in a skillet to preserve texture.
• Substitute chicken thighs for more richness or omit bacon for a lighter result.
• Add fresh basil right before serving to keep its bright flavor.