Caprese Chicken Zucchini Skillet (Print Version)

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

# 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
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# How to Cook:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, 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 and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil to keep warm.
03 - In the same skillet, add remaining olive oil. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn it.
04 - Add zucchini slices to the skillet. Cook for 3–4 minutes, stirring occasionally, until just tender and lightly golden.
05 - Stir in cherry tomatoes and red pepper flakes. Cook for another 2–3 minutes until tomatoes begin to soften and release their juices.
06 - Return chicken to the skillet, nestling it among the vegetables. Top each chicken breast with sliced mozzarella. Cover the skillet and cook for 2–3 minutes until cheese is melted and bubbly.
07 - Remove from heat. Drizzle with balsamic glaze and sprinkle with torn fresh basil leaves. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time enjoying your meal
  • The combination of hot melted cheese and cool fresh basil hits every craving spot
02 -
  • Crowding the pan with chicken will drop the temperature and prevent proper browning so work in batches if your skillet isnt large enough
  • The mozzarella melts best when sliced thick enough to stay creamy but thin enough to melt completely in just a few minutes
03 -
  • Let your chicken rest at room temperature for 15 minutes before cooking so it cooks evenly without burning the outside before the center is done
  • Use the highest quality mozzarella you can find since it's the star ingredient and makes all the difference in the final result

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