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Caprese Chicken Zucchini Skillet Recipe

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4 from 6 reviews

A flavorful and healthy Caprese Chicken Zucchini Skillet featuring tender chicken cubes, fresh zucchini, ripe tomatoes, and melted mozzarella cheese, all simmered together with garlic, basil, and balsamic vinegar for a quick, satisfying one-pan meal.

Ingredients

Chicken

  • 1.5 pounds boneless & skinless chicken breasts, cut into 1″ cubes
  • 1/4 teaspoon salt (for chicken)
  • Ground black pepper, to taste
  • 1 tablespoon oil

Vegetables & Tomato Base

  • 2 pounds zucchini, cut into 1″ cubes
  • 7 garlic cloves, minced
  • 1.5 pounds tomatoes, sliced
  • 6 ounces tomato paste, low sodium
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt (for tomato mixture)

Cheese & Garnish

  • 9 ounces fresh mozzarella cheese, thinly sliced
  • Handful fresh basil, thinly sliced

Additional Oil

  • 1 tablespoon oil

Instructions

  1. Cook Chicken: Preheat a large skillet over medium heat and swirl in 1 tablespoon of oil to coat the surface. Add the cubed chicken along with 1/4 teaspoon salt and freshly ground black pepper. Cook the chicken for 5 minutes, stirring once, until it starts to brown and is partially cooked through.
  2. Sauté Garlic: Push the chicken to one side of the skillet, keeping the other side empty over the burner. Add the remaining 1 tablespoon oil and the minced garlic. Sauté the garlic for about 30 seconds, stirring constantly to prevent burning and to release its aroma.
  3. Prepare Tomato Sauce: To the garlic, add the sliced tomatoes, tomato paste, balsamic vinegar, dried oregano, 1/4 teaspoon salt, and a handful of fresh basil. Cook this tomato mixture, stirring occasionally, for about 5 minutes to allow flavors to meld and the sauce to thicken slightly.
  4. Add Zucchini and Simmer: Add the cubed zucchini to the skillet and stir everything together to combine well. Cover the skillet and cook on low-medium heat for 12 minutes, allowing the zucchini to soften and the chicken to cook through.
  5. Melt Mozzarella: Arrange the thin slices of mozzarella cheese evenly over the top of the zucchini and chicken mixture. Reduce the heat to low, cover again, and let the cheese melt by simmering for 5 minutes.
  6. Garnish and Serve: Sprinkle additional fresh basil and more ground black pepper over the dish before serving. Serve hot, either on its own or paired with spaghetti, Instant Pot brown rice, or Instant Pot quinoa.

Notes

  • Store covered in the refrigerator for up to 3 to 4 days.
  • To reheat, simmer on low heat in a skillet covered for 5 minutes; no added water or oil needed if using a non-stick skillet as the zucchini releases water.

Find it online: https://flavorspath.com/caprese-chicken-zucchini-skillet-recipe/