Baked Caprese Chicken Skillet

This baked caprese chicken skillet is a weeknight lifesaver when you crave comfort but want something fresh and colorful. Mozzarella melts over juicy chicken breasts, mingling with basil pesto and roasted tomatoes for an easy dinner that always impresses. Then the whole thing gets spooned over spaghetti tossed in more pesto, with a last drizzle of balsamic to tie it all together.

The first time I made this meal I was testing new ways to use up garden tomatoes and everyone begged for seconds I love it for dinner parties because the skillet comes out bubbly and picture perfect every time

Ingredients

• Boneless skinless chicken breasts: Tender and reliable for absorbing all that pesto and cheese Choose plump pieces with even thickness for best results
• Basil pesto: Adds rich herbal flavor Use homemade if you can or pick a refrigerated brand with fresh green color
• Fresh mozzarella cheese: Creamy and perfect for melting Get the freshest whole milk mozzarella you can find and slice it thick
• Tomatoes: Thick slices give the dish a rustic look Opt for ripe tomatoes that feel heavy for their size
• Cherry tomatoes: Oven roasting makes them sweet and jammy Look for firm and shiny fruit
• Extra virgin olive oil: Helps everything caramelize and adds richness Choose cold pressed or fruity oil for best flavor
• Kosher salt and freshly ground black pepper: Elevates and balances the fresh ingredients Use a light hand with salt if your pesto is already salty
• Spaghetti: Soaks up all the delicious sauce Use bronze cut or a favorite Italian brand for extra bite
• Balsamic vinegar: Brings brightness and a hint of sweet tart finish Aged balsamic is worth it here
• Chopped fresh basil: For scattering over the top Look for leaves without spots for the brightest flavor

Step-by-Step Instructions

Prepare the Oven and Skillet:

Set your oven to three hundred fifty degrees and generously coat a large oven safe skillet with oil This step ensures your chicken won’t stick and develops a golden crust

Coat and Arrange the Chicken:

Pat the chicken breasts dry and place them in the skillet Spoon one tablespoon of pesto onto each piece and rub it all over so every bite gets a punch of basil flavor

Layer Cheese and Tomatoes:

Lay three thick mozzarella slices over each chicken breast Top with a few tomato slices for juiciness Then nestle the cherry tomatoes in the skillet around the chicken so they roast in the drippings

Oil and Season:

Drizzle extra virgin olive oil over everything and give the whole skillet a good sprinkle of salt and pepper The oil helps the cheese melt beautifully and the tomatoes start to caramelize

Bake to Perfection:

Slide the skillet into the oven Bake for about twenty to twenty two minutes until the cheese is bubbling and golden the tomatoes are soft and the chicken is fully cooked through

Boil and Toss the Spaghetti:

While the chicken bakes bring a large pot of water to a rolling boil Add a few big pinches of salt so the pasta is well seasoned Cook the spaghetti until just al dente following package instructions Drain and toss immediately with the rest of the pesto so the noodles soak up all the flavor

Assemble and Serve:

Divide the pesto spaghetti among four plates Top each with a chicken breast and plenty of roasted tomatoes From the skillet Use a spoon to drizzle a half tablespoon of balsamic vinegar over each serving for that zingy finish Scatter lots of fresh basil over the top before serving

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I always look forward to the bubbling mozzarella moments before it hits the table There is nothing like the smell of basil and roasted tomatoes to bring everyone to the kitchen My family jokes that this dinner is the reason we plant extra basil every summer

Storage Tips

Let the chicken and spaghetti come to room temperature before transferring to airtight containers Leftovers will keep well in the fridge for up to three days Reheat gently in the oven or microwave until warmed through If you want the mozzarella to stay gooey reheat in the oven covered with foil

Ingredient Substitutions

You can use boneless skinless chicken thighs for juicier and even more flavorful results Just cook a little longer until fully done For a vegetarian version try thick slices of eggplant or portobello mushroom instead of chicken and adjust baking time accordingly Jarred roasted peppers make a colorful addition if you are out of fresh tomatoes

Serving Suggestions

Add a side of arugula salad tossed with lemon and olive oil to brighten the meal Garlic bread is always crowd pleasing and helps soak up all those extra juices For a low carb option skip the pasta and serve with zucchini noodles or roasted cauliflower

Cultural and Historical Context

Caprese salad hails from the island of Capri and celebrates tomatoes mozzarella and basil for a reason Here those simple Italian flavors get turned into a comforting oven baked dinner My family loves making this dish during late summer tomato season and it always feels like a celebration of sunshine and home cooking

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, you can substitute chicken thighs for breasts. Just increase baking time slightly, as thighs may take longer to cook through.

→ What type of mozzarella works best?

Fresh mozzarella is ideal for this dish, as it melts beautifully and delivers rich flavor. Slice into rounds for layering over the chicken.

→ Are there alternative vegetables I can use?

Cherry tomatoes are classic, but you can experiment with seasonal vegetables like zucchini or corn for a twist on the traditional caprese taste.

→ Do I have to use store-bought pesto?

No, homemade basil pesto adds extra freshness. Either option works well, depending on your preference and time.

→ Is there a way to prepare ahead of time?

You can prep ingredients and assemble the skillet ahead, then bake when ready to serve. Cook spaghetti just before serving for best texture.

→ How should leftovers be stored?

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently to keep the chicken juicy.