One Pan Caprese Chicken
Recipe revised from original in 2023.
This is what Summer is all about. Those juicy and sweet tomatoes on the vine, so many leaves of fresh basil and piles of mozzarella with a drizzle of balsamic – so good.
I love using organic chicken breasts that are cut into thin cutlets. They cook up fast and stay moist (least favorite word) They are tender and are easy to eat. And bonus points for them reheating fast, if you meal prep this recipe. I just know that they soak up more of this delicious sauce too. But the best part of thin chicken cutlets are that they cook up in a short amount of time. Life saver, these days.
Here is the ingredients list.
- olive oil
- chicken breasts
- cherry tomatoes
- heirloom tomatoes
- garlic
- basil
- mozzarella cheese
- chicken stock
- unsweetened canned coconut milk
- salt, pepper, and dried red pepper flakes
It's naturally gluten free.
No need to double check the ingredients list. Everything is gluten free.
There is absolutly NO need to add flour to this. The chicken will brown on it’s own in the pan. AND the sauce thickens up perfectly. In fact having the sauce a little thinner helps because when the pan is removed from the heat the sauce will naturally thicken on it’s own. Having made a sauce from very little ingredients helps your gut. It just does. Without even thinking about it. It’s simple, clean and good.
What to serve with it?
- Gluten free pasta
- Sauteed greens
- Simple green salad
- Enjoy it on its own
More recipes to enjoy.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
One Pan Caprese Chicken
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Your new favorite Summer time meal. Made in one pan that everyone will love.
Ingredients
- 2 tablespoon olive oil
- 2-4 chicken breasts, cut in half to make thin cutlets
- 1/2 teaspoon each salt and pepper
- 3-4 garlic cloves, minced
- 1 cup cherry tomatoes
- 1/2 cup chicken stock
- 1/2 cup unsweetened canned coconut milk
- 2 medium sized heirloom tomatoes
- 15 basil leaves, cut thinly
- 1/2 cup of mozzarella cheese balls
- 1 tablespoon balsamic vinegar or balsamic glaze
- dried red pepper flakes, to taste (just a sprinkle)
Instructions
- Heat a heavy pan (cast iron or enameal) up over medium high heat. When the pan is hot, drizzle in 1 tablespoon of olive oil. Sprinkle the cut chicken breasts with salt and pepper on both sides.
- Place the chicken in the pan, giving each piece room between the next. Let brown for 3 minutes, before flipping over (only flip over once they are nicely browned on the under side). Flip all chicken breasts over and turn the heat down to medium. Let cook for another 3 minutes. Remove the chicken to a plate and set aside.
- Add in the remaining 1 tablespoon of olive oil, garlic and cherry tomatoes. Saute for 2 minute until the garlic is tender and smells amazing. Pour in the chicken stock and unsweetened coconut milk. Stir to combine and bring to a rolling simmer. Let simmer for 4 minutes and turn the heat off.
- Preheat your oven to broil. Add the chicken back into the pan. Place the sliced heirloom tomatoes on top of each piece of chicken. Scatter the mozzarella balls around the chicken and in the sauce. Place the pan in your oven. Make sure to watch so that it doesn’t burn (setting a timer for 1 or 2 minutes can be helpful). Broil until the cheese is starting to melt, the sauce is bubbling and the heirloom tomatoes start to cook slightly.
- Remove from the oven. Taste test the sauc – this is a good time to add more salt and/or pepper. Sprinkle in the chopped basil and drizzle the balsamic on top. Sprinkle with dried red pepper flakes if desired. Enjoy.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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