Caprese Chicken Zucchini Skillet (Printable)

A vibrant one-pan dish featuring juicy chicken, zucchini, tomatoes, and melted mozzarella with fresh basil and balsamic 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 (optional)
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian herbs.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add the remaining tablespoon of olive oil. Sauté garlic for 30 seconds until fragrant.
04 - Add zucchini and cook for 3–4 minutes, stirring occasionally, until just tender.
05 - Add cherry tomatoes and red pepper flakes (if using). Cook for another 2–3 minutes, until tomatoes begin to soften.
06 - Return chicken to the skillet, nestling it among the vegetables.
07 - Top each chicken breast with sliced mozzarella. Cover the skillet and cook for 2–3 minutes, until the cheese is melted.
08 - Drizzle with balsamic glaze, sprinkle with fresh basil, and serve immediately.

# Cooking Tips:

01 -
  • The balsamic glaze creates this incredible sweet tangy finish that makes restaurant quality dishes seem achievable at home
  • You get your protein and vegetables all in one gorgeous colorful skillet that looks impressive with minimal effort
02 -
  • Crowding the pan with chicken will steam it instead of searing it, work in batches if your skillet isnt big enough
  • Let the chicken rest for a couple minutes after cooking, cutting into it immediately lets all those juices run out onto the plate instead of staying in the meat where they belong
03 -
  • Buy the best balsamic glaze you can find, it's worth every penny and elevates the whole dish
  • Let your chicken come to room temperature for about 20 minutes before cooking, it cooks more evenly and you won't end up with dry edges and undercooked centers

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