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Caprese Chicken Cutlets with Blistered Tomatoes Recipe

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4 from 44 reviews

This Caprese Chicken Cutlets recipe features tender chicken seared to golden perfection and topped with melted fresh mozzarella, blistered heirloom tomatoes, and a flavorful white wine and balsamic pan sauce. Garnished with fresh basil and Parmesan, this dish combines Italian-inspired flavors in a quick and elegant 30-minute meal perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 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 unsalted butter

Tomatoes and Sauce

  • 1 pint (300g) heirloom (red and yellow) cherry or grape tomatoes, halved
  • 3 cloves garlic, peeled and thinly sliced
  • ½ cup (118ml) dry white wine
  • 1 Tbsp (15ml) balsamic vinegar
  • 1 tsp honey
  • 12-15 fresh basil leaves

Toppings and Garnishes

  • 8 oz (226g) ball of fresh mozzarella cheese, thinly sliced or hand ripped
  • 2 Tbsp grated Parmigiano Reggiano
  • 2 Tbsp capers

Instructions

  1. Season the chicken: Pat the chicken cutlets dry with a paper towel. Drizzle both sides with 2 tablespoons of extra virgin olive oil. Then season evenly on both sides with 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
  2. Sear the chicken: Preheat your broiler to high. Heat a large skillet over medium-high heat and add 2 tablespoons unsalted butter. Once the butter is hot and melted, add the seasoned chicken cutlets. Cook undisturbed for 3 to 4 minutes until the bottom is golden brown. Flip each cutlet over and cook an additional 3 to 4 minutes. Once cooked, transfer the chicken to a plate temporarily.
  3. Add tomatoes: In the same skillet, add the halved heirloom cherry or grape tomatoes. Stir often and cook until the tomatoes start to burst, about a few minutes. Then add the thinly sliced garlic and remaining ½ teaspoon kosher salt. Cook for an additional minute to infuse the flavors.
  4. Make the pan sauce: Pour in ½ cup of dry white wine, 1 tablespoon balsamic vinegar, and 1 teaspoon honey. Add the fresh basil leaves to the pan. Return the seared chicken cutlets to the skillet, nestling them amidst the tomatoes and sauce. Place sliced fresh mozzarella on top of each piece of chicken.
  5. Melt the cheese: Carefully transfer the skillet with the chicken and toppings under the preheated broiler. Broil for 3 to 5 minutes, or until the mozzarella cheese melts and becomes bubbly. Watch closely to prevent burning, and rotate the pan halfway through the broiling time for even melting.
  6. Finish and serve: Remove the skillet from the oven and sprinkle 2 tablespoons of capers over the top. Garnish with grated Parmigiano Reggiano. Serve the chicken cutlets hot with the blistered tomatoes and pan sauce spooned generously over each serving. Enjoy your flavorful Caprese chicken cutlets!

Notes

  • Using chicken cutlets helps the chicken cook evenly and quickly; if using whole chicken breasts, slice them into thinner cutlets.
  • Watch the broiler carefully as cheese can burn quickly.
  • Heirloom cherry tomatoes add beautiful color and sweetness but any cherry or grape tomatoes work well.
  • For a non-alcoholic alternative, substitute white wine with chicken broth or white grape juice.
  • This dish pairs excellently with a side of garlic bread or a fresh green salad.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/caprese-chicken-cutlets-with-blistered-tomatoes-recipe/