Try this Chicken Caprese Skillet recipe, or contribute your own.
- Carbohydrate 2.56314111111111 g
- Cholesterol 136.88 mg
- Fat 4.21385388937134 g
- Fiber 0.816877805497911 g
- Protein 55.1273933333333 g
- Saturated Fat 0.957282222288839 g
- Serving Size 1 1 Serving (290g)
- Sodium 156.245722222232 mg
- Sugar 1.7462633056132 g
- Trans Fat 0.846197222235286 g
- Calories 282 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Combine the Italian Herbs, garlic powder, paprika, salt and pepper in a small dish and sprinkle on both sides of the chicken breasts.
- Heat a large, oven safe, skillet over medium heat and add the olive oil.
- Sear the chicken for 3 minutes on each side, then carefully place the skillet in the preheated oven and cook chicken until the internal temperature reaches 165 degrees (about 20 minutes).
- Remove skillet from oven and place the thick slices of mozzarella on each chicken breast.
- Scatter the tomatoes around the chicken in the skillet.
- Return the skillet to the oven and turn on the broiler for 2 to 3 minutes, or until the cheese is melted.
- Use a spoon to scoop up the tomatoes and place on top of the cheese and then top with the fresh basil and a drizzle of balsamic vinegar.
- Enjoy!
Warm molten mozzarella rests over golden poultry crust, bordered by blistered fruit and aromatic leaves. This preparation adapts the classic cold components of an insalata caprese from Campania into a hot pan-roasted main course. Achieving success relies heavily on managing moisture and heat transitions.
Controlling Texture in a Single Skillet
Boneless poultry breasts present a dual textural challenge: they dry out quickly while failing to brown naturally without intervention. Coat the meat thoroughly with the spice blend before searing in a heavy oven-safe skillet heated over medium settings. Searing for precisely three minutes per side creates a dry protein crust that prevents subsequent steaming. Transferring the pan to an oven preheated to 400 degrees Fahrenheit finishes the cooking process gently. Monitor the internal temperature with an instant-read thermometer until it registers 165 degrees Fahrenheit. Adding fresh mozzarella too early causes the dairy fats to separate completely into an oily pool. Place the cheese slices onto the meat only after removing the pan from the initial bake. Switching the oven to broil for two to three minutes melts the dairy proteins just enough to stretch without liquefying entirely. Scatter halved cherry tomatoes around the protein base so they soften and release their internal liquids without dissolving into a watery sauce. Finish the dish by layering the warm tomatoes over the melted cheese right before application of thin basil ribbons and aged balsamic vinegar.
- Rubber-textured cheese results from prolonged exposure to high oven heat; restrict broiling strictly to three minutes.
- Soggy poultry crust occurs when the pan lacks sufficient preheating before the protein enters the oil.
- Uneven internal doneness happens when breasts vary significantly in thickness; pound thick portions flat before seasoning.
