Pesto Chicken Caprese

This pesto chicken caprese comes out wonderfully moist and flavorful. Tomato slices add a nice acidity to the chicken breasts and melted mozzarella on top is the perfect finish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 506

Ingredients Method Nutrition

Ingredients

2 10- to 12-ounce skinless boneless chicken breasts
1/2 teaspoon salt
2 tablespoons olive oil
4 tablespoons basil pesto
1 large beefsteak tomato, cut into four 1/4-inch thick slices
8 ounces fresh mozzarella cheese, cut into 8 slices
Fresh basil leaves, torn

Method

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Cut chicken breasts in half horizontally and, if needed, pound each to even thickness with a meat mallet. Season both sides with salt.
Heat oil in a 12-inch oven-proof skillet over medium heat. Add chicken to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook the other side until lightly browned, 3 to 4 minutes. Remove skillet from heat.
Spread 1 tablespoon of pesto on top of each chicken portion.
Place 1 tomato slice on top of each chicken portion and top with 2 slices of mozzarella.
Transfer skillet to the preheated oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.
Serve topped with torn basil leaves. Recipe developed by Barrett Heald