Caprese Chicken Zucchini Skillet (Printable)

Juicy chicken, fresh zucchini, tomatoes, and mozzarella in a vibrant one-pan skillet finished with basil and balsamic glaze.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchinis, sliced into ¼-inch rounds
03 - 1 pint cherry tomatoes, halved
04 - 2 cloves garlic, minced

→ Dairy

05 - 8 oz fresh mozzarella, sliced

→ Oils & Condiments

06 - 2 tbsp olive oil
07 - 2 tbsp balsamic glaze

→ Herbs & Seasonings

08 - 1 tsp dried Italian herbs (or oregano)
09 - ¼ tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - ½ cup fresh basil leaves, torn

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and dried Italian herbs, pressing the seasoning into the meat to adhere.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
03 - Add remaining tablespoon of olive oil to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini rounds to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until just tender and beginning to develop light golden edges.
05 - Stir in cherry tomatoes and red pepper flakes if using. Continue cooking for 2 to 3 minutes until tomatoes start to soften and release their juices.
06 - Return chicken breasts to the skillet, nestling them among the vegetables. Arrange sliced mozzarella over each piece of chicken. Cover with lid and cook for 2 to 3 minutes until cheese is completely melted and bubbly.
07 - Remove from heat. Drizzle balsamic glaze over the skillet, then scatter torn fresh basil leaves across the dish. Serve immediately while hot.

# Expert Tips:

01 -
  • The cleanup is so minimal you might think you forgot something
  • That moment when the mozzarella melts over the chicken is pure magic
02 -
  • Crowding the pan with chicken lowers the temperature and prevents proper searing
  • Adding tomatoes too early makes them collapse into sauce before you want them to
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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