Caprese Chicken and Zucchini Skillet Recipe

Whenever I am looking for a meal that’s quick, healthy and delicious I turn to this Caprese Chicken and Zucchini Skillet recipe. It is one of my favorite one-skillet dinner recipes to make in the summer when I have plenty of fresh zucchini from the garden.

Chicken breast chunks are cooked with fresh tomatoes slices that turn into a delicious homemade sauce. Then we add strips of basil and slices of fresh Mozzarella cheese to get that classic Caprese flavor.

It is a complete and satisfying recipe that even most zucchini haters tend to love. In fact, my husband who isn’t a huge zucchini fan absolutely loves this twist on an Italian classic dish.

And that is a good thing because in the middle of summer I always find myself with so much fresh picked zucchini and tomatoes that I don’t know what to do with. Although the first thing that I always make is Zucchini Bread or a small batch of Zucchini Bread Muffins, I know that over the next several weeks we will be adding zucchini to a variety of recipes.

From casseroles, omelets and even desserts, zucchini is likely to be included in our menu rotation during the months of July and August. And because this recipe also calls for fresh tomatoes, it is the perfect way to take advantage of these seasonal vegetables.

Although I like to eat it as a complete meal on its own, it can also be served over noodles, rice, quinoa or alongside baked or mashed potatoes to stretch the dish even further.

Whether it’s a weeknight family dinner or a casual gathering with friends, this dish is sure to impress. Easy to prepare, packed with flavors, and minimal cleanup afterward – what’s not to love?

Fresh Ingredients Required

This Caprese Chicken and Zucchini Skillet recipe calls for fresh, wholesome ingredients that come together to create a vibrant and flavorful dish. I have listed below what fresh ingredients are required and possible recipe substitutions.

1. Chicken – Chicken breast is used as the main protein. You will need 1 1/2 pounds of diced chicken breast which equals out to approximately 1-2 large chicken breasts.

However you can also opt for chicken thighs if you are looking for a richer taste. Choose boneless, skinless chicken things as the best substitution.

2. Zucchini – Using Fresh and crisp zucchini is key to this recipe. Look for zucchini that is firm and has a vibrant green color. Two pounds of zucchini are required which equals out to 3-4 medium size zucchini.

3. Tomatoes – While using fresh tomatoes is always best, a 28-ounce can of drained tomatoes can be used in a pinch or to make this dish in the middle of winter.

4. Cheese – Fresh mozzarella cheese is used so that the topping is nice and creamy. However be sure to slice your cheese thinly so you can cover the top of the dish completely.

Although, if you can’t find fresh mozzarella cheese, you can use shredded Mozzarella as a substitute. Although, be aware that the cheese won’t melt as evenly.

5. Garlic cloves – Fresh garlic cloves adds so much flavor to this dish. You can easily mince fresh garlic cloves using a garlic press which can save you a ton of time and effort.

However, if you don’t have fresh garlic on hand, you can use jarred minced garlic. Although the garlic flavor will be somewhat dulled, it will still be delicious!

Other Ingredients For Caprese Chicken and Zucchini Skillet Recipe

In addition to the fresh ingredients, you will need a few pantry staples to complete this dish.

• Olive oil for sautéing the chicken and browning the garlic.
• Tomato paste to help thicken and intensify the tomato flavor.
• Balsamic vinegar for a touch of acidity.
• Dried oregano for that classic Italian herb flavor.
• Fresh basil to add that Classic Caprese Flavor.
• Salt & Pepper to taste.

Other Possible Recipe Additions

Although I love the taste of this Caprese Chicken and Zucchini Skillet Recipe as written, feel free to customize this recipe with your favorite additions.

Diced onions, peppers, and mushrooms could add more depth and variety to the dish. Even a spoonful of pesto would introduce a rich, herby flavor that pairs well with the other ingredients. The choice is up to you!

Easy One Skillet Meal

The beauty of this recipe lies in its simplicity. All you need is one skillet and a few steps. Start by cooking the chicken, then removing it from the pan to sauté the garlic.

Add the tomatoes, tomato paste, vinegar, oregano, and half of the basil, and cook for a few minutes. The zucchini and chicken then go back into the skillet, covered, for about 10 minutes.

Finally, layer the mozzarella over the top, cover again to melt the cheese, then finish with the remaining basil.

How To Store & Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or chicken broth to keep it from drying out.

Alternatively, reheat in the microwave in 30-second intervals, stirring between each, until heated through.

Caprese Chicken and Zucchini Skillet Recipe

INGREDIENTS

• 2 tbsp olive oil, divided
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 lbs. zucchini, cut into 1 inch cubes (3-4 medium size)
• 8 oz fresh mozzarella cheese, thinly sliced
• 7 garlic cloves, minced
• 1 1/2 lbs. tomatoes, sliced (4-5 vine tomatoes)
• 6 oz. tomato paste
• 1 Tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp salt, divided
• Fresh ground black pepper to taste
• 1/4 cup fresh basil, thinly sliced

CAPRESE CHICKEN AND ZUCCHINI SKILLET INSTRUCTIONS

Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot tilt the pan to coat the bottom surface. Sprinkle the chicken with salt and pepper to taste then add it to the hot skillet. Cook for 5 minutes, flipping the chicken to brown on all sides (the chicken does not need to be cooked all the way through).

Remove the chicken from the skillet and place in a medium size bowl. Add 1 tbsp oil to the skillet and add the minced garlic. Saute for 30 seconds, stirring constantly so the garlic doesn’t turn too brown.

Add the tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and half of the basil. Cook for 5 minutes, stirring occasionally.

Turn the heat to medium-low and add the zucchini and chicken to the skillet. Cover and cook for 10-15 minutes stirring half way through. Cook until the zucchini is just fork tender and the chicken is cooked to an internal temperature of 160°F.

Remove the lid and place the mozzarella slices on top. Cover and let the cheese melt, approximately 5 minutes.

Remove the lid and take the skillet off the heat. Add the remaining basil on top and add additional salt and black pepper to taste.

Serve warm.

Enjoy! Mary

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