Caprese Chicken Cutlets with Blistered Tomatoes
If you’re craving a dinner that’s quick and bursting with flavor, my Caprese Chicken Cutlets with Blistered Tomatoes are perfect. They've got a bright tang from the juicy tomatoes, creamy mozzarella, and a drizzle of balsamic that ties everything together. Best of all, it’s super simple to whip up any night of the week! Now you can enjoy a taste of summer all year round!
Servings: 4 servings
Calories: 537kcal
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
Serving: 1chicken cutlet and sauce | Calories: 537kcal | Carbohydrates: 8g | Protein: 50g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 1475mg | Potassium: 904mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 13mg | Calcium: 350mg | Iron: 2mg
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