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Italian Chicken Caprese
Prep Time
3 hrs 2 mins
Cook Time
3 hrs 2 mins
An amazing Italian-inspired dinner that comes together in under an hour!
Course: Main
Cuisine: Italian
Author: Chris Scheuer
  • 5 tablespoons olive oil divided
  • 1 ½ pounds skinless chicken breasts
  • kosher salt and freshly cracked black pepper
  • ¼ cup balsamic vinegar
  • 1 2- inch sprig fresh rosemary
  • 1 pound fresh mushrooms halved
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh rosemary
  • 4 large cloves garlic minced fine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 2 pints cherry or grape tomatoes halved
  • ¼ cup fresh basil chopped
  • 10 ounces fresh mozzarella thinly sliced and placed on several thicknesses of paper towels to drain any excess liquid
  • ¼ cup freshly grated Parmesan cheese
  • sea salt for finishing
  • fresh basil leaves for garnish
  1. Place chicken in a large zipper bag or between 2 sheets of plastic wrap and pound with a flat bottom pan or a meat pounder until flat and thin (about ½ inch). Cut into serving size pieces. Sprinkle chicken generously with salt and freshly ground black pepper. Set aside.
  2. Place balsamic vinegar in a small pan. Add rosemary sprig and bring to a boil. Reduced to a simmer and cook for about 5 minutes or until reduced to about 2 tablespoons (or half of the original volume). Remove rosemary sprig and set aside.
  3. Heat 1 tablespoon of olive oil in a large pan over medium high heat. When oil is hot, swirl pan to coat with oil then add mushrooms and 1 teaspoon kosher salt. At first mushroom mixture will seem quite dry. After a minute or two the mushrooms will begin to release their liquid. Continue cooking and liquid will be reabsorbed, then mushrooms will begin to take on a golden hue. Add 1 teaspoon of chopped rosemary and this point and continue cooking until deep golden brown. Transfer to a large bowl.
  4. Wipe out pan with a paper towel. Heat pan again over medium heat and add 2 tablespoons of olive oil. Add garlic and dried spices and salt and cook for 20 seconds. Increase heat to medium high and immediately add tomatoes. Cook, stirring occasionally just until tomatoes are beginning to wilt, about 4-5 minutes. Add chopped basil and transfer tomatoes to bowl with mushrooms.
  5. Wipe out pan again with a paper towel and heat over medium-high heat. Add last two tablespoons of olive oil. Add chicken and cook until first side is golden brown, about 2-3 minutes. Flip chicken to other side and cover pan. Reduce heat to medium and continue cooking for another 4-5 minutes or until chicken is just cooked through. Do not over cook or meat will be tough.
  6. Remove cover and top chicken with fresh mozzarella and grated Parmesan. Cover pan and allow cheeses to melt. This will take 2-3 minutes. When melted, remove cover and scatter with tomato/mushroom mixture, leaving some of the cheese exposed.
  7. To finish, sprinkle lightly with sea salt, drizzle with balsamic reduction and garnish with fresh basil leaves.
  8. Serves 4