I’m always looking for non-beef recipes because it seems like there’s a new article every day, warning us about the perils of eating too much red meat. So, when I saw this chicken caprese recipe from the Novice Chef Blog, I knew it was going to be a winner in our house. Chicken. Fresh mozzarella. Balsamic vinegar. Fresh basil. What’s not to love? It’s also one of those easy-peasy recipes you can make when you get home from work.
Plus, it’s a pretty dish to make for your valentine. (Guys, did you remember that today is Valentine’s Day? If not, you better make a quick run to the store or prepare to sleep on the couch tonight.)
- 3-4 boneless, skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 large garlic cloves, minced
- 1 ½ pints cherry tomatoes, halved
- 10 large basil leaves, finely chopped
- 8 oz. fresh buffalo mozzarella, sliced in ¼-inch slices
- 4 tablespoons white wine, divided
- balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly, about another 10 minutes.
While the chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute or until fragrant. Add tomatoes and continue sautéing until tomato skins starts to soften/wrinkle, about 5 minutes. Add 2 tablespoons of wine. Remove from heat and stir in basil. Set aside.
Once chicken has cooked through, add remaining two tablespoons of wine and deglaze the plan because there will be some delicious chicken-y bits at the bottom of your pan, and you don’t want to waste them. Turn the chicken breasts once so they are coated with this sauce. Then top each breast with two slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately over spaghetti or whatever pasta you prefer.
We loved this. I hope you do, too.