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Baked Caprese Chicken Skillet

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A hearty Italian-inspired dish featuring juicy chicken breasts coated in basil pesto, layered with mozzarella and tomatoes, baked to perfection, and finished with balsamic vinegar. Served over spaghetti for a satisfying one-skillet meal.

Ingredients

4 boneless, skinless chicken breasts

1 cup basil pesto (homemade or store-bought)

6 ounces fresh mozzarella cheese, sliced into 12 pieces

3 tomatoes, thickly sliced

1 cup cherry tomatoes

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

12 ounces spaghetti

2 tablespoons balsamic vinegar

Chopped fresh basil, as needed for finishing

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season the chicken breasts with salt and black pepper.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
  4. Remove from heat and spread basil pesto evenly over each chicken breast.
  5. Top each piece with mozzarella slices and tomato slices. Scatter cherry tomatoes around the skillet.
  6. Transfer skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain and set aside.
  8. Remove the skillet from the oven, drizzle balsamic vinegar over the chicken, and sprinkle with fresh basil.
  9. Serve the baked Caprese chicken over spaghetti with extra pan juices spooned on top.

Notes

Best served immediately for optimal freshness and flavor.

Use a meat thermometer to ensure the chicken reaches 165°F (74°C).

Substitute balsamic glaze for a sweeter finish.

Try with different pasta shapes or grains for variation.

Nutrition

Find it online: https://familydinnercooking.com/baked-caprese-chicken-skillet/