Caprese Chicken And Zucchini Skillet Recipe

If you are lucking for a quick, healthy, and delicious meal you are going to love this Caprese Chicken and Zucchini Skillet recipe. It’s one of my favorite one-skillet dinner recipes, especially in the middle of summer when my garden is full of fresh tomatoes and zucchini.

Tender chunks of chicken breast cooked with fresh tomato slices and strips of basil, which creates a tasty homemade sauce. Then add diced zucchini and let it cook until tender. And in order to get that classic Caprese flavor slices of fresh mozzarella cheese gets added on top.

Once the cheese melts it creates a complete and satisfying meal that even zucchini haters like. My husband, who usually isn’t a fan of zucchini, absolutely loves this Italian-inspired twist of a recipe.

Because we have a garden, in the middle of summer I always end up with more fresh-picked zucchini and tomatoes than I know what to do with. While I usually make Zucchini Bread or a small batch of Zucchini Bread Muffins, I know that I will have to add zucchini to all kinds of recipes over the next few weeks.

From casseroles and omelets to even desserts, zucchini becomes a staple ingredient in our house during the months of July and August. However it also makes the perfect summer recipe because it is a great way to use fresh tomatoes too.

Once this dish is ready you can serve it as a stand alone meal. However it’s also great over noodles, rice, quinoa, or with baked or mashed potatoes to make it stretch even further.

Ingredients Required For Caprese Chicken and Zucchini Skillet Recipe

1. Chicken – You will need 3/4 pound of diced chicken breast which equals out to approximately 1 medium-large chicken breast.

However this recipe is very forgiving so you can use a little more or less. In fact, you can even use boneless, skinless chicken thighs as a substitute.

2. Zucchini – Use just picked, fresh zucchini for best results. Because the zucchini is one of the main ingredients, this is no time to use the slightly wilted zucchini that is in your crisper drawer.

3. Tomatoes – While using fresh tomatoes is always best, a 14-ounce can of drained tomatoes can be used in a pinch or to make this dish in the middle of winter.

4. Cheese – Fresh mozzarella cheese is a classic ingredient in any Caprese dish. If you are slicing the cheese yourself, put it in the freezer for 20 minutes so it can firm up a bit. This will make it much easier to slice.

If you can’t find fresh mozzarella cheese, use shredded Mozzarella as a substitute. Although, because pre-shredded cheese has an anti-caking agent to prevent it from clumping together, it will not melt as evenly.

5. Garlic Cloves – Use a garlic press to mince the garlic cloves. If you don’t have fresh garlic then substitute jarred minced garlic. One garlic clove = 1/2 teaspoon of jarred minced garlic.

Again, use as little or as much as you like.

6. Fresh Basil – To infuse that signature Caprese flavor add thin strips of fresh basil leaves to the dish. If you don’t grow your own, you can find fresh basil in the refrigerator produce aisle at most large grocery stores. Save the remaining basil to make Caprese Salad Appetizers later in the week.

Other Ingredients For Caprese Chicken and Zucchini Skillet Recipe

Alongside the fresh ingredients, a few pantry staples are essential to finish this dish:

• Olive oil for sautéing the chicken and browning the garlic.
• Tomato paste to thicken and enhance the tomato flavor.
• Balsamic vinegar to add a hint of acidity.
• Dried oregano for a classic Italian herb touch.
• Salt and pepper for seasoning.

Other Possible Recipe Additions

While I love the taste of this Caprese Chicken and Zucchini Skillet Recipe as it is, don’t hesitate to personalize it with your favorite additions.

Diced onions, peppers, and even sliced mushrooms can bring extra depth and flavor to the dish. Or take advantage of the fresh basil in the middle of summer and make homemade pesto and drizzle it on top.

The pesto adds an earthy flavor that compliments the other ingredients. And don’t forget to serve it with some bread or dinner rolls to soak up the sauce on your plate.

How To Store & Reheat Leftovers

If you have any leftovers be sure to let it cool completely. Then place them in an airtight container in the refrigerator for up to 3 days.

To reheat, place a few drop of water in a skillet placed over medium-low heat. Then add the leftovers and stir gently until warm.

To reheat in the microwave add a few drops of water in a bowl along with the leftovers. Then microwave on high power in 30-second intervals, stirring between each timeframe, until heated through.

Caprese Chicken and Zucchini Skillet Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tbsp olive oil, divided
• 3/4 lbs boneless, skinless chicken breasts, cut into 1 inch cubes (1 large chicken breast)
• 1 lbs. zucchini, cut into 1 inch cubes (1-2 medium size zucchini)
• 4 oz fresh mozzarella cheese, thinly sliced
• 3 garlic cloves, minced
• 3/4 lb. tomatoes, sliced (2 vine tomatoes)
• 3 oz. tomato paste
• 1/2 Tbsp balsamic vinegar
• 1/2 tsp dried oregano
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 1/8 cup fresh basil, thinly sliced & divided

INSTRUCTIONS

*Before starting this Caprese Chicken and Zucchini Skillet recipe prepare all the ingredients as this recipe will come together very quickly.

Once you have the ingredients prepared preheat a medium size skillet over medium heat. Add 1/2 tablespoon of olive oil. Once the oil is hot tilt the pan to coat the bottom surface. Sprinkle the chicken with salt and pepper to taste then add it to the hot skillet. Cook for 5 minutes, flipping the chicken to brown on all sides (the chicken does not need to be cooked all the way through).

Remove the chicken from the skillet and place the pieces in a medium size bowl. Add the remaining oil to the skillet along with the minced garlic. Saute for 30 seconds, stirring constantly so the garlic doesn’t turn brown and become bitter.

Quickly add the tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and half of the strips of basil. Cook for 4-5 minutes, stirring occasionally.

Turn the heat to medium-low and add the chunks of zucchini and chicken to the skillet. Cover the skillet and cook for 10-15 minutes stirring half way through. Cook until the zucchini is just fork tender, yet still slightly firm.

Be sure to check the chicken with an instant read digital thermometer. It is done when it reaches 165°F.

Remove the lid and place the mozzarella slices on top. Cover and let the cheese melt which will take approximately 5 minutes.

Remove the lid and take the skillet off the heat. Before serving the Caprese Chicken and Zucchini add the remaining basil on top and serve with additional salt and fresh ground black pepper to taste.

Enjoy! Mary

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