Introduction: Ready for a Fresh, Italian-Inspired One-Pan Meal?
Craving a vibrant, flavorful dish that brings the classic Caprese salad to a hearty dinner? This Baked Caprese Chicken Skillet is your perfect solution! Featuring juicy chicken breasts coated in fragrant basil pesto, topped with melty mozzarella and sweet tomatoes, this one-pan meal is both elegant and easy. The balsamic drizzle and fresh basil finish elevate it to restaurant quality, making it ideal for weeknight dinners, date nights, or entertaining. Inspired by your love for savory, vibrant dishes like Skillet Roast Chicken with Peaches and Poblano and Mushroom Tacos, this recipe can be adapted for low-carb diets by swapping pasta for a keto-friendly alternative. Ready to bake a skillet of Italian-inspired goodness? Let’s dive into this delicious recipe!
Overview: Why Baked Caprese Chicken is a Must-Try
This Baked Caprese Chicken Skillet combines the classic Caprese flavors—basil, mozzarella, and tomatoes—with tender chicken breasts in a single skillet. The pesto adds a bold, herbaceous punch, while the balsamic vinegar brings a tangy-sweet finish. What makes it special? It’s a quick, one-pan dish that’s naturally gluten-free without the pasta, easily adaptable for keto diets, and perfect for a fresh, summery meal that feels indulgent yet simple.
- Time Requirement: About 40 minutes total (15 minutes prep, 25 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or busy evenings.
- Why It’s Special: It’s a one-pan, gluten-free (without pasta) dish with vibrant Caprese flavors, adaptable for low-carb diets.
This skillet is a fresh, crowd-pleasing treat that’s sure to bring Italian flair to your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Baked Caprese Chicken Skillet. Each ingredient adds to the savory, cheesy, and summery magic.
- Boneless, Skinless Chicken Breasts (4): Provide lean, tender protein.
- Basil Pesto (1 cup, homemade or store-bought): Adds bold, herbaceous flavor.
- Fresh Mozzarella Cheese (6 oz, sliced into 12 pieces): Delivers melty, creamy texture.
- Tomatoes (3, thickly sliced): Bring juicy, tangy flavor.
- Cherry Tomatoes (1 pint): Add sweet, roasted bursts.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances roasting and flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Spaghetti (12 oz): Forms a hearty base (use zucchini noodles for low-carb).
- Balsamic Vinegar (2 Tbsp): Provides a tangy-sweet drizzle.
- Chopped Fresh Basil (as needed): Adds a vibrant, herbaceous garnish.
Substitutions and Variations
- Chicken Breasts: Swap with boneless chicken thighs (increase cooking time by 3–5 minutes) or tofu for vegetarian.
- Pesto: Use sun-dried tomato pesto or arugula pesto for a different flavor; ensure keto-friendly if store-bought.
- Mozzarella: Replace with burrata, provolone, or dairy-free cheese for vegan.
- Tomatoes: Use Roma tomatoes or all cherry tomatoes if preferred.
- Spaghetti: Swap with zucchini noodles, spaghetti squash, or cauliflower rice for keto/low-carb (~5g net carbs per serving).
- Balsamic Vinegar: Use a keto-friendly balsamic reduction (sugar-free) or red wine vinegar.
- Add-Ins: Include ½ cup spinach, roasted red peppers, or olives for extra flavor.
- Keto Adjustment: Replace spaghetti with zucchini noodles, use sugar-free pesto and balsamic, and reduce cherry tomatoes to ½ pint.
- Spicy Version: Add ½ tsp red pepper flakes to the pesto or sprinkle over the chicken before baking.
Step-by-Step Instructions
Making this Baked Caprese Chicken Skillet is simple and flavorful, with a one-pan baking process and quick pasta prep. Follow these steps for a perfect dish every time.
Step 1: Prepare the Oven and Skillet
- Preheat the oven to 350°F.
- Grease a large oven-safe skillet generously with nonstick cooking spray.
Tip: Use a cast-iron or oven-safe nonstick skillet for even cooking and easy cleanup.
Step 2: Prep the Chicken
- Place 4 boneless, skinless chicken breasts in the prepared skillet.
- Dollop 1 Tbsp basil pesto onto each chicken breast (4 Tbsp total) and rub to fully coat.
Tip: Pat chicken dry before adding pesto for better adhesion; spread pesto evenly for maximum flavor.
Step 3: Assemble the Skillet
- Top each chicken breast with 3 slices of fresh mozzarella (12 slices total) and a few thick slices of tomato (from 3 tomatoes).
- Arrange 1 pint cherry tomatoes around the chicken in the skillet.
- Drizzle 2 Tbsp olive oil over the tomatoes and chicken, then season with kosher salt and black pepper.
Tip: Slice tomatoes uniformly for even cooking; scatter cherry tomatoes evenly to avoid overcrowding.
Step 4: Bake the Skillet
- Transfer the skillet to the oven and bake for 20–22 minutes, until the cheese is melted, tomatoes are soft, and chicken is fully cooked (internal temperature 165°F).
Tip: Check chicken doneness with a thermometer; cover with foil if cheese browns too quickly.
Step 5: Cook the Pasta
- While the chicken bakes, bring a large pot of salted water to a boil.
- Add 12 oz spaghetti and cook until al dente, according to package instructions (typically 8–10 minutes).
- Drain the pasta and toss with the remaining ¾ cup basil pesto.
Tip: Reserve ¼ cup pasta water to thin the pesto if needed; toss pasta immediately to coat evenly.
Step 6: Serve
- Divide the pesto-tossed pasta among 4 plates.
- Top each serving with a chicken breast and some roasted cherry tomatoes from the skillet.
- Drizzle each plate with ½ Tbsp balsamic vinegar and garnish with chopped fresh basil.
- Serve immediately.
Tip: Drizzle balsamic just before serving for a fresh, tangy finish; garnish generously with basil for color.
Assembly: Building the Perfect Baked Caprese Chicken Skillet
Making this Baked Caprese Chicken Skillet is all about creating a vibrant, flavorful dish with classic Caprese elements. Here’s how to make it perfect:
- Coat Chicken Evenly: Rub pesto thoroughly for bold flavor.
- Layer Toppings Thoughtfully: Arrange mozzarella and tomatoes for a balanced, attractive presentation.
- Bake for Tenderness: Ensure chicken is cooked but not overdone to stay juicy.
- Garnish Vibrantly: Add basil and balsamic for a fresh, restaurant-quality finish.
Presentation Tips:
- Serve family-style from the skillet or plated for an elegant look.
- Pair with a keto-friendly side like a cucumber salad, grilled zucchini, or cauliflower rice.
- Garnish with extra basil, a sprinkle of red pepper flakes, or a drizzle of olive oil for a polished finish.
Storage and Make-Ahead Tips
This skillet is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken and tomatoes in an airtight container in the refrigerator for up to 4 days.
- Store pasta separately in the fridge for up to 3 days to prevent sogginess.
- Avoid freezing, as tomatoes and mozzarella lose texture.
- Reheating:
- Reheat chicken and tomatoes in an oven at 350°F for 8–10 minutes or in a skillet over medium heat for 5–7 minutes.
- Reheat pasta in a skillet with a splash of water or microwave for 1–2 minutes.
- Make-Ahead Tips:
- Prep chicken (coat with pesto) and slice tomatoes up to 1 day ahead; store separately in the fridge.
- Assemble skillet (without baking) up to 4 hours ahead; refrigerate and bake fresh.
- Cook pasta just before serving to maintain texture.
Tip: Add fresh basil and balsamic after reheating to restore vibrancy.
Recipe Variations
This Baked Caprese Chicken Skillet is versatile, drawing on your love for vibrant, savory dishes like Skillet Roast Chicken with Peaches and Poblano and Mushroom Tacos. Here are some fun ideas:
- Keto Caprese Chicken: Swap spaghetti for zucchini noodles or cauliflower rice, use sugar-free pesto and balsamic, and reduce cherry tomatoes to ½ pint (~5g net carbs per serving).
- Gluten-Free Version: Use gluten-free pasta or zucchini noodles; ensure pesto is gluten-free.
- Vegetarian Version: Replace chicken with thick eggplant slices or portobello mushrooms.
- Spicy Caprese Skillet: Add ½ tsp red pepper flakes to the pesto or sprinkle over the chicken before baking.
- Mediterranean Twist: Add ¼ cup olives, artichoke hearts, or crumbled feta with the mozzarella.
Tip: Serve with a side of keto-friendly garlic bread (using almond flour) or a sprinkle of parmesan for extra flavor.
Conclusion: A Vibrant, Italian-Inspired Treat to Love
Baked Caprese Chicken Skillet is the perfect way to enjoy a fresh, flavorful meal that brings classic Caprese flavors to your dinner table. With its juicy chicken, melty mozzarella, and sweet tomatoes, it’s a dish that’s as satisfying as it is elegant. Perfect for weeknight dinners, date nights, or entertaining, this skillet is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every cheesy, pesto-packed bite. What’s your favorite way to enjoy this Caprese chicken skillet? Share your ideas in the comments and let us know how it turned out!
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Baked Caprese Chicken Skillet Recipe
Description
Craving a vibrant, flavorful dish that brings the classic Caprese salad to a hearty dinner? This Baked Caprese Chicken Skillet is your perfect solution! Featuring juicy chicken breasts coated in fragrant basil pesto, topped with melty mozzarella and sweet tomatoes, this one-pan meal is both elegant and easy.
Ingredients
Here’s what you need to make this Baked Caprese Chicken Skillet. Each ingredient adds to the savory, cheesy, and summery magic.
- Boneless, Skinless Chicken Breasts (4): Provide lean, tender protein.
- Basil Pesto (1 cup, homemade or store-bought): Adds bold, herbaceous flavor.
- Fresh Mozzarella Cheese (6 oz, sliced into 12 pieces): Delivers melty, creamy texture.
- Tomatoes (3, thickly sliced): Bring juicy, tangy flavor.
- Cherry Tomatoes (1 pint): Add sweet, roasted bursts.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances roasting and flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Spaghetti (12 oz): Forms a hearty base (use zucchini noodles for low-carb).
- Balsamic Vinegar (2 Tbsp): Provides a tangy-sweet drizzle.
- Chopped Fresh Basil (as needed): Adds a vibrant, herbaceous garnish.
Substitutions and Variations
- Chicken Breasts: Swap with boneless chicken thighs (increase cooking time by 3–5 minutes) or tofu for vegetarian.
- Pesto: Use sun-dried tomato pesto or arugula pesto for a different flavor; ensure keto-friendly if store-bought.
- Mozzarella: Replace with burrata, provolone, or dairy-free cheese for vegan.
- Tomatoes: Use Roma tomatoes or all cherry tomatoes if preferred.
- Spaghetti: Swap with zucchini noodles, spaghetti squash, or cauliflower rice for keto/low-carb (~5g net carbs per serving).
- Balsamic Vinegar: Use a keto-friendly balsamic reduction (sugar-free) or red wine vinegar.
- Add-Ins: Include ½ cup spinach, roasted red peppers, or olives for extra flavor.
- Keto Adjustment: Replace spaghetti with zucchini noodles, use sugar-free pesto and balsamic, and reduce cherry tomatoes to ½ pint.
- Spicy Version: Add ½ tsp red pepper flakes to the pesto or sprinkle over the chicken before baking.
Instructions
Step 1: Prepare the Oven and Skillet
- Preheat the oven to 350°F.
- Grease a large oven-safe skillet generously with nonstick cooking spray.
Tip: Use a cast-iron or oven-safe nonstick skillet for even cooking and easy cleanup.
Step 2: Prep the Chicken
- Place 4 boneless, skinless chicken breasts in the prepared skillet.
- Dollop 1 Tbsp basil pesto onto each chicken breast (4 Tbsp total) and rub to fully coat.
Tip: Pat chicken dry before adding pesto for better adhesion; spread pesto evenly for maximum flavor.
Step 3: Assemble the Skillet
- Top each chicken breast with 3 slices of fresh mozzarella (12 slices total) and a few thick slices of tomato (from 3 tomatoes).
- Arrange 1 pint cherry tomatoes around the chicken in the skillet.
- Drizzle 2 Tbsp olive oil over the tomatoes and chicken, then season with kosher salt and black pepper.
Tip: Slice tomatoes uniformly for even cooking; scatter cherry tomatoes evenly to avoid overcrowding.
Step 4: Bake the Skillet
- Transfer the skillet to the oven and bake for 20–22 minutes, until the cheese is melted, tomatoes are soft, and chicken is fully cooked (internal temperature 165°F).
Tip: Check chicken doneness with a thermometer; cover with foil if cheese browns too quickly.
Step 5: Cook the Pasta
- While the chicken bakes, bring a large pot of salted water to a boil.
- Add 12 oz spaghetti and cook until al dente, according to package instructions (typically 8–10 minutes).
- Drain the pasta and toss with the remaining ¾ cup basil pesto.
Tip: Reserve ¼ cup pasta water to thin the pesto if needed; toss pasta immediately to coat evenly.
Step 6: Serve
- Divide the pesto-tossed pasta among 4 plates.
- Top each serving with a chicken breast and some roasted cherry tomatoes from the skillet.
- Drizzle each plate with ½ Tbsp balsamic vinegar and garnish with chopped fresh basil.
- Serve immediately.
Tip: Drizzle balsamic just before serving for a fresh, tangy finish; garnish generously with basil for color.
FAQs
1. Can I use frozen tomatoes?
Yes! Use 1 cup thawed, drained cherry tomatoes or sliced Roma tomatoes; pat dry to avoid excess moisture.
2. Is this dish keto-friendly?
With spaghetti, it’s not keto-friendly (~30g net carbs per serving). Swap for zucchini noodles or cauliflower rice and reduce tomatoes for a keto version.
3. Can I make it dairy-free?
Yes! Use dairy-free mozzarella and pesto; omit or replace with vegan cheese.
4. Why is my chicken dry?
- Avoid overcooking; check for 165°F internal temperature.
- Use a meat thermometer to ensure precision.
- Cover with foil if cheese browns too quickly.
5. Can I make this ahead?
Yes! Prep chicken and tomatoes up to 1 day ahead; assemble and bake fresh for best results.
6. How long does it last?
Chicken and tomatoes last in the fridge for up to 4 days; pasta lasts 3 days. Avoid freezing due to texture changes.
7. Can I use chicken thighs?
Yes! Use boneless thighs and increase baking time to 22–25 minutes to ensure doneness.
8. What’s the best way to serve it?
Serve hot, family-style from the skillet or plated, with a keto-friendly salad or grilled veggies, garnished with extra basil and balsamic.