Chicken Caprese

Chicken Caprese is a quicker, healthier option to Chicken Parmesan. Now don’t get me wrong, I love me some Chicken Parma, but when it’s during the week I opt for a quick , easy, and yummy dish. Also one that’s easy to bring to work for leftovers. It also has very few ingredients that are likely already in your refrigerator or pantry.

Makes 2-3 servings.


  • 2 skinless chicken breasts
  • 1-2 pts of halved cherry tomatoes
  • 10 large basil leaves, chopped
  • 3 garlic cloves chopped
  • 1 cup Mozzarella cheese or 2-3 slices of buffalo Mozararella cheese (a block or shredded will do)
  • 2 tablespoons of oil
  • balsamic vinegar to taste
  • salt & pepper to taste
  • 1 small-medium sauce pan & 1 large sauce pan


  1. Salt and pepper both sides of the raw chicken and set aside
  2. In the large sauce pan, heat 1 Tbsp olive oil. Add chicken and cover until cooked thoroughly. Remember to flip them occasionally.
  3. While chicken is cooking, in the sm-med sauce pan heat 1 tbsp of oil. Add garlic and cooked, while stirring, for about 1 minute or until the garlic becomes fragrant (about 1 min). Add tomatoes and stir until tomatoes start to wrinkle. Turn off heat, stir in chopped basil.
  4. Once the chicken is cooked, top with Mozzarella cheese, pour tomato mixture over the chicken and cover to let the cheese melt (about 1-2 min). Drizzle balsamic vinegar over chicken and serve.

Happy Eating 🙂 xo



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