Caprese Chicken Zucchini Skillet (Printable)

Tender chicken with zucchini, tomatoes, and melted mozzarella in a savory balsamic basil sauce.

# What You 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 Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian herbs, pressing the seasoning into the meat to ensure adherence.
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 cooked through (internal temperature reaches 165°F). Transfer to a plate and tent with foil to keep warm.
03 - In the same skillet, add remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini slices to the skillet and cook for 3-4 minutes, stirring occasionally, until just tender and beginning to develop golden spots.
05 - Add cherry tomatoes and red pepper flakes (if using). Cook for 2-3 minutes, stirring gently, 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 with lid 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 Suggestions:

01 -
  • Everything happens in one pan, so you can spend more time eating and zero time scrubbing multiple dishes
  • The combination of hot melted mozzarella and cool balsamic glaze hits every single craveable flavor button in one bite
02 -
  • Don't crowd the pan when searing chicken, work in batches if needed so you get proper browning instead of steaming
  • The vegetables will continue cooking after you add the chicken back, so pull them when they're barely tender
03 -
  • Pound your chicken to even thickness so thinner pieces don't dry out while thicker ones finish cooking
  • If your zucchini seems especially watery, sprinkle it with salt after slicing and let it sit for 10 minutes before cooking

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