Juicy, Pan-Seared Chicken with Melted Mozzarella & White Wine Pan Sauce
If you’re looking for a weeknight dinner that feels special without a lot of fuss, these juicy caprese chicken cutlets are your new go-to. Think golden-seared chicken smothered in melty mozzarella, surrounded by sweet, jammy cherry tomatoes with the most delicious garlicky, white wine pan sauce.
Easy, Elevated Restaurant-Worthy Results
Try this recipe if you’re bored with your everyday chicken recipes and want a restaurant-worthy chicken dinner straight from the comfort of home. 👩🏻🍳 Another great one is this creamy orzo pasta with chicken and sun-dried tomatoes, a great option for when fresh tomatoes aren’t in season!
Instruction Overview
- I’m a fan of chicken cutlets because they cook quickly! Season with dried oregano, salt, pepper, and a drizzle of olive oil. You’ll sear them in butter to get that golden crust.
- Once seared, toss in halved cherry tomatoes (or grape tomatoes) and lots of garlic. As they cook, the tomatoes burst into a sweet, savory sauce. Deglaze with white wine, balsamic vinegar, and a drizzle of honey. Add basil for freshness!
- Nestle the chicken back into the skillet, top with thick slices of fresh mozzarella, then pop the whole thing under the broiler. Once the cheese is melted and bubbly, sprinkle with capers and Parmigiano Reggiano. Be sure to spoon the sauce over the chicken!
Quick tip: If you don’t have a broiler, you can simply cover the pan with a lid and cook on low until the cheese melts, about 3-4 minutes.
Ingredient Substitutions
- Chicken cutlets: Boneless, skinless chicken thighs work great! Adjust cook time as needed.
- Wine: If avoiding wine, you can use chicken broth (homemade broth is 💯!) with a splash of lemon juice.
- Basil: Fresh parsley or oregano are also great here.
Ari’s Best Tips!
- Don’t overcrowd the pan: Sear the chicken in batches if necessary.
- Fresh mozzarella is best: The kind that comes in a ball or log melts creamier than pre-shredded cheese, which typically has additives. If you want, you could top with burrata (and the creamy straciatella filling!) and skip broiling.
- Keep an eye on the broiler: Cheese goes from golden to scorched fast–rotate the pan halfway through and watch closely!
Serving Suggestions
This dish pairs beautifully with:
- Garlic bread or crusty ciabatta (perfect for soaking up that irresistible sauce!)
- Creamy parmesan polenta or mashed potatoes — I bet sour cream mashed potatoes would be fantastic here.
- A simple arugula salad or other light greens tossed with a lemon basil vinaigrette.
- Pasta or orzo, which can be enjoyed on the side or even tossed into the finished dish to make it more filling!
Wine Pairing!
This would be delicious with a glass of chilled rosé or if you want white wine, perhaps Pinot Grigio or Albariño.
This caprese chicken dinner truly feels elevated but comes together in under 30 minutes. Once you try it, it’s bound to become a repeat favorite! Don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating once you try it!
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Caprese Chicken Cutlets with Blistered Tomatoes
Equipment
Ingredients
- 4 chicken cutlets (425g) or 2 boneless skinless chicken breasts cut in half lengthwise
- 2 Tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp (28g) unsalted butter
- 1 pint (300g) heirloom (red and yellow) cherry or grape tomatoes, halved
- 3 cloves of garlic, peeled and thinly sliced
- ½ cup (118ml) dry white wine
- 1 Tbsp (15ml) balsamic vinegar
- 1 tsp honey
- 12-15 fresh basil leaves
- 8 oz (226g) ball of fresh mozzarella cheese, thinly sliced or hand ripped
- 2 Tbsp grated Parmigiano Reggiano
Instructions
- Season the chicken. Pat chicken cutlets dry with a paper towel, then drizzle with 2 Tbsp olive oil. Season on both sides with 2 tsp dried oregano, 1 tsp kosher salt, and ¼ tsp black pepper.
- Sear the chicken. Preheat a broiler to high. Heat a large skillet over medium-high heat, then add 2 Tbsp unsalted butter. When hot, add seasoned chicken cutlets and cook undisturbed for 3-4 minutes, or until golden brown. Flip each cutlet over, then cook for an additional 3-4 minutes. Transfer the chicken to a plate.
- Add tomatoes. To the skillet, add halved cherry tomatoes. Cook, stirring often, until the tomatoes begin to burst a few minutes. Add sliced garlic and ½ tsp kosher salt, then cook 1 minute more.
- Make the pan sauce. Stir in ½ cup white wine, 1 Tbsp balsamic vinegar, 1 tsp honey, and fresh basil leaves. Return the chicken to the pan, then place cover each piece with sliced mozzarella.
- Melt the cheese. Transfer the skillet under the broiler, then cook for 3-5 minutes, until the cheese is melted and bubbly. Keep a close eye on it so the cheese doesn’t burn and rotate the pan halfway through.
- Finish, then serve! Sprinkle 2 Tbsp capers on top, then garnish with a little grated Parmigiano Reggiano. Serve the chicken with some of the tomatoes and sauce spooned on top. Enjoy!
Notes
- Storing leftovers: Keep in an airtight container in the fridge for 2-3 days. Reheat gently on the stovetop or in the oven until warmed through (you may want to add a splash of water or chicken broth to the pan to keep the chicken moist).
- To freeze: Skip freezing the fresh mozzarella if you can—cheese can become a bit watery after thawing. The rest should be ok, though the tomatoes will soften further. When you’re ready to enjoy, thaw in a fridge overnight, then reheat n an oven, adding fresh cheese right before serving to keep things creamy.
Nutrition
Photography by Megan McKeehan.
Paired this delightful dish with a pasta salad and the flavor just went on for DAYS! And yes, it is even better than it looks! Also, pro move… Use leftovers for a sandwich with some arugula
Oh my goodness, could this look any more delicious?! Seriously, this looks incredible, Long!! LOVE the idea for a leftover caprese sandwich. Genius. Cheers, Ari