One-Pan Caprese ChickenOne-Pan Caprese ChickenOne-Pan Caprese Chicken
This super-easy one-pan dinner combines juicy chicken breasts with classic Caprese ingredients - fresh mozzarella, tomatoes, and basil, all drizzled with balsamic reduction. Ready in just 15 minutes, it's a low-calorie, high-protein meal that's perfect for busy weeknights.
Prep Time
5m
Cook Time
10m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- French shallot, finely chopped1/2 whole
- Large garlic clove, crushed1 whole
- Extra virgin olive oil2 tbsp
- Fresh basil leaves1/3 cup
- Fresh basil, finely chopped1 tbsp
- Chicken breast fillets, halved lengthways700 g
- Mixed baby tomatoes, halved300 g
- Bocconcini, sliced140 g
- Red wine vinegar1 tbsp
- Caster sugar1/2 tsp
- Crusty bread (optional, to serve)
This super-easy one-pan dinner combines juicy chicken breasts with classic Caprese ingredients - fresh mozzarella, tomatoes, and basil, all drizzled with balsamic reduction. Ready in just 15 minutes, it's a low-calorie, high-protein meal that's perfect for busy weeknights.
InstructionsInstructionsInstructions
Combine the shallot, garlic, 1 tbsp oil and the finely chopped basil in a bowl. Season with salt and pepper.
Heat the remaining oil in a large ovenproof non-stick frying pan over medium-high heat. Season the chicken and cook, turning, for 4 minutes or until browned. Remove the pan from the heat.
Preheat the oven grill to high. Scatter the tomatoes around the chicken. Spread chicken with half the basil mixture. Top with the bocconcini slices and spoon over the remaining basil mixture.
Drizzle tomatoes with vinegar and sprinkle with sugar. Season with additional salt and pepper to taste.
Grill for 4 minutes or until the cheese melts and tomatoes begin to blister.
Sprinkle with the fresh basil leaves before serving. Serve with crusty bread if desired.
Prep Time
5m
Cook Time
10m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- French shallot, finely chopped1/2 whole
- Large garlic clove, crushed1 whole
- Extra virgin olive oil2 tbsp
- Fresh basil leaves1/3 cup
- Fresh basil, finely chopped1 tbsp
- Chicken breast fillets, halved lengthways700 g
- Mixed baby tomatoes, halved300 g
- Bocconcini, sliced140 g
- Red wine vinegar1 tbsp
- Caster sugar1/2 tsp
- Crusty bread (optional, to serve)
InstructionsInstructionsInstructions
Combine the shallot, garlic, 1 tbsp oil and the finely chopped basil in a bowl. Season with salt and pepper.
Heat the remaining oil in a large ovenproof non-stick frying pan over medium-high heat. Season the chicken and cook, turning, for 4 minutes or until browned. Remove the pan from the heat.
Preheat the oven grill to high. Scatter the tomatoes around the chicken. Spread chicken with half the basil mixture. Top with the bocconcini slices and spoon over the remaining basil mixture.
Drizzle tomatoes with vinegar and sprinkle with sugar. Season with additional salt and pepper to taste.
Grill for 4 minutes or until the cheese melts and tomatoes begin to blister.
Sprinkle with the fresh basil leaves before serving. Serve with crusty bread if desired.