Caprese Chicken Zucchini Skillet (Printable Version)

A vibrant one-pan dish featuring chicken, zucchini, tomatoes, and mozzarella with classic Caprese flavors.

# What You Need:

→ Meats

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchinis, sliced into ¼-inch rounds
03 - 1 pint cherry tomatoes, halved
04 - 2 cloves garlic, minced

→ Dairy

05 - 8 oz fresh mozzarella, sliced

→ Oils & Condiments

06 - 2 tbsp olive oil
07 - 2 tbsp balsamic glaze

→ Herbs & Seasonings

08 - 1 tsp dried Italian herbs (or oregano)
09 - ¼ tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# Directions:

01 - Pat chicken breasts dry with paper towels. Generously season both sides with salt, freshly ground black pepper, and dried Italian herbs, pressing the seasoning into the meat to ensure adherence.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and tent with foil to keep warm.
03 - In the same skillet, add remaining tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini rounds to the skillet. Cook for 3–4 minutes, stirring occasionally, until just tender and beginning to develop light golden spots.
05 - Add halved cherry tomatoes and red pepper flakes (if using). Cook for another 2–3 minutes until tomatoes start to soften and release their juices but still hold their shape.
06 - Return chicken to the skillet, nestling it among the vegetables. Top each chicken breast with sliced mozzarella. Cover skillet with lid and cook for 2–3 minutes until cheese is completely melted and bubbly.
07 - Remove from heat. Drizzle entire dish with balsamic glaze and sprinkle generously with torn fresh basil leaves. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The balsamic glaze cuts through the rich mozzarella in the most perfect way
02 -
  • Do not crowd the pan or the chicken will steam instead of sear
  • Let the mozzarella melt naturally with the lid on rather than cranking up the heat
03 -
  • Let the skillet sit undisturbed when searing chicken to get that golden crust
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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