Need a little Sunday Supper inspiration? Look no further. This delicious chicken caprese recipe has all of the tang and zip of your favorite Italian caprese salad, with minimal effort and TONS of flavor.
Basil? Check! Tomatoes? You bet! Mozzarella? Nope, something even better!
I made this uber-easy, deconstructed chicken caprese dish the other night and posted it on Instagram. A bunch of you saw it and asked for the recipe, so without further ado, here it is… because I would never leave you wanting for a recipe, babes.
I’m calling it a “deconstructed” caprese because I really just threw a bunch of ingredients I had on hand at this dish for an easy, no fuss dinner for the hubby and I. It was the perfect excuse to use the last veggie stragglers in the herb garden — and totally ideal for a Sunday night when you don’t want to muck up the kitchen, but still want something homemade and comforting in your belly.
I paired ours with some fresh, steamed asparagus, but a tossed salad and garlic bread would be bomb accompaniments, too. Hope you enjoy… Buon Appetito!
- 2 boneless, skinless chicken breasts
- 1 egg
- Panko or Italian breadcrumbs
- 1 pint cherry or mini heirloom tomatoes
- 3 cloves garlic, minced
- 8 ounces Burrata cheese, sliced thickly
- Handful fresh basil, torn or chiffonade
- Good Olive Oil
- Preheat the oven to 400°
- Toss the tomatoes lightly with olive oil and garlic. Spread them out into one layer and sprinkle generously with kosher salt and pepper.
- Roast for 20-25 minutes, turning sporadically, until the tomatoes are soft and lightly browned.
- Meanwhile, create an egg wash for your chicken. Dip chicken in egg wash and then transfer to breadcrumbs, coating evenly.
- Heat up olive oil in frying pan on medium-high and cook chicken, both sides approximately 5 minutes each, until golden brown.
- Transfer chicken to a wire rack on a baking sheet. The wire rack will keep air beneath the chicken breast and ensure the breading on that side doesn’t get soggy.
- Top chicken with sliced burrata and put in oven (beside your tomatoes which should be almost done now!).
- Once the tomatoes are done, give chicken another 3-4 minutes in the oven at 400° and then switch the oven to BROIL and watch carefully as the burrata melts and bubbles to desired consistency. This will happen fast (approx 2 min or so), so don’t take your eyes off that cheese.
- When cheese is nice and melty, take the chicken out and top with roasted tomatoes and basil.