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.