Baked Caprese Chicken Skillet (Printable Version)
Juicy baked chicken, mozzarella, and tomatoes pair in a cozy skillet, finished with basil and pesto-tossed spaghetti.
# Ingredients:
→ Chicken and Toppings
01 -
4 boneless, skinless chicken breasts
02 -
1 cup (240 ml) basil pesto, homemade or store-bought
03 -
170 grams fresh mozzarella cheese, sliced into 12 pieces
04 -
3 medium tomatoes, thickly sliced
05 -
1 pint (about 300 grams) cherry tomatoes
06 -
2 tablespoons (30 ml) extra-virgin olive oil
→ Pasta and Garnishes
07 -
340 grams spaghetti
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
2 tablespoons (30 ml) balsamic vinegar
11 -
Chopped fresh basil, as needed for garnish
# Steps:
01 -
Preheat oven to 175°C. Generously grease an oven-safe skillet with nonstick spray.
02 -
Arrange chicken breasts in the prepared skillet. Spoon approximately 1 tablespoon pesto over each piece and coat thoroughly.
03 -
Place 3 mozzarella slices and several tomato slices on each chicken breast. Distribute cherry tomatoes around the chicken. Drizzle with olive oil and season with kosher salt and freshly ground pepper.
04 -
Transfer skillet to the oven and bake for 20 to 22 minutes, or until chicken is fully cooked, tomatoes are softened, and cheese is melted.
05 -
While the chicken bakes, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain well and toss with remaining pesto.
06 -
Divide spaghetti among four plates. Top each with one chicken breast. Drizzle with ½ tablespoon balsamic vinegar per serving and garnish with chopped fresh basil.
# Notes:
01 -
For added depth, substitute chicken thighs for breasts, increasing baking time as needed. Use seasonal vegetables such as zucchini or corn in place of cherry tomatoes if desired.