Easy Caprese Chicken Skillet with White Wine
This easy Caprese chicken skillet comes together quickly and can be on the table in only 30 minutes. Its basic ingredients and short cook time make the perfect meal for busy weeknights or lazy weekends, not to mention it’s a one-pan meal, that’s super easy to make but still cares about all the wonderful flavors and ingredients you love about Caprese chicken!
Caprese chicken wasn’t something I grew up eating, to be perfectly honest I can’t remember when or where I was introduced to this recipe, I had eaten the classic Caprese salad before, okay maybe not the classic salad.
But I was least familiar with the concept, and I have long loved balsamic vinegar and fresh tomatoes, melted cheese, and pretty much everything else associated with Caprese anything.
This Caprese chicken skillet recipe is something I’ve adapted only over the course of the past few years. I was in love with the original recipe, but there were a few things I thought needed to be changed in order to make this awesome meal, just make that better.
I also cut down on some of the extra work and preparation needed to make this, in order to give you a truly fast and easy from-scratch meal that is perfect for busy nights and tastes so good it’s sure to become a family favorite!
This easy chicken dinner is made with ripe tomatoes, tender chicken, and delicious melted cheese! This delicious recipe is hard to be and sure to become a part of your weekly rotation.
Seriously you need to try this skillet you’ll be amazed by easy it is to make, and how good it tastes. It’s also a great way to use up leftover tomatoes and chicken!
Caprese chicken Skillet
Ingredients
- Butter
- Olive Oil
- Boneless skinless chicken breasts. you can also use chicken legs or chicken thighs
- Sea salt and freshly ground black pepper
- White onion
- Garlic
- Cherry tomatoes
- Crushed red pepper
- Basil, dried or fresh. You can also sub Italian Seasoning
- Balsamic Vinegar
- Dry white wine
- Parmesan Cheese
- Fresh Kale
How to make Caprese Chicken
*you can use your chicken breasts as they are, but I prefer to have thinner chicken breasts, so I like to cut mine in half lengthwise, before cooking.
In a large skillet, (I like to use a cast iron skillet or a heavy-bottomed skillet, any skillet with will so long as it is oven safe.) over medium-high heat, melt the butter. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Cook for 2-3 minutes on each side and removed from the skillet. The goal is just to brown the chicken not cook it through.
Preheat the oven the 425 degrees F.
In the same pan, you browned the chicken in, add the olive oil, onion, and garlic. and saute until the onion is translucent and the mixture is fragrant. Add the seasoning and mix, finally, add the cherry tomatoes and chopped kale, and cook stirring occasionally just until the kale is wilted and the tomatoes begin to release their juices.
Remove the skillet from the heat and arrange the brown chicken breasts on top of the tomato/kale mixture. Pour the white wine over the chicken, followed by a drizzle of balsamic vinegar(roughly 1-2 tablespoons). Top the shredded Parmesan cheese, and place the skillet in the oven.
Bake for 20min, or until the cheese is bubbly and golden and the chicken has reached an internal temperature of 165 degrees F (if you don’t have a meat thermometer, you cut a piece of chicken in half to check if it is done.)
Remove the skillet from the oven and serve. You can serve this Caprese skillet, over rice, mashed potatoes, or your favorite pasta. It can also be served with a side of roast potatoes, garlic bread, or, a slice of crusty day-old bread.
Notes
Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
If you don’t have an oven-safe skillet. You can transfer the tomato/kale mixture to a glass baking dish, or Dutch oven. Add the remaining ingredients and bake as directed.
If you can’t a fan of spice, you can easily leave out the crushed red pepper.
You can also use fresh basil leaves in place of dried basil. Red onion or yellow onion can also be subbed in place of white if that is all you have on hand.
You can also top this skillet with fresh mozzarella cheese!
Caprese Chicken Skillet with White Wine
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts*
- sea salt and freshly ground black pepper
- 1 white onion diced
- 2-4 cloves garlic minced
- 1 pint cherry tomatoes washed and halved
- 1/4 tsp crushed red pepper
- 1 tsp basil, fresh or dried you can also sub Italian Seasoning
- balsamic vinegar to taste
- 1/3 cup dry white wine
- 1 cup shredded Parmesan cheese
- 2 cups roughly chopped kale
Instructions
- *you can use your chicken breasts as they are, but I prefer to have thinner chicken breasts, so I like to cut mine in half lengthwise, before cooking.
- In a large skillet, (I like to use a cast iron skillet or a heavy-bottomed skillet, any skillet with will so long as it is oven safe.) over medium-high heat, melt the butter. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Cook for 2-3 minutes on each side and removed from the skillet. The goal is just to brown the chicken not cook it through.
- Preheat the oven the 425 degrees F.
- In the same pan, you browned the chicken in, add the olive oil, onion, and garlic. and saute until the onion is translucent and the mixture is fragrant.
- Add the seasoning and mix, finally, add the cherry tomatoes and chopped kale, and cook stirring occasionally just until the kale is wilted and the tomatoes begin to release their juices.
- Remove the skillet from the heat and arrange the brown chicken breasts on top of the tomato/kale mixture
- Pour the white wine over the chicken, followed by a drizzle of balsamic vinegar(roughly 1-2 tablespoons). Top with the shredded Parmesan cheese, and place the skillet in the oven.
- Bake for 20min, or until the cheese is bubbly and golden and the chicken has reached an internal temperature of 165 degrees F
- Remove the skillet from the oven and serve. You can serve this Caprese skillet, over rice, mashed potatoes, your favorite pasta, or a side of crusty bread!
