Description
Caprese Chicken Cutlets with Blistered Tomatoes is a quick and flavorful Italian-inspired dish featuring tender seared chicken cutlets topped with melted fresh mozzarella, blistered cherry tomatoes, garlic, and fresh basil, finished under the broiler for a bubbly cheesy top. A delicious blend of herbs, tangy balsamic vinegar, and white wine creates a vibrant pan sauce that brings all the elements together beautifully. Perfect for a 30-minute weeknight dinner that feels gourmet and satisfying.
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 & Sauce
- 1 pint (300g) heirloom 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
Cheese & Garnish
- 8 oz (226g) fresh mozzarella cheese, thinly sliced or hand ripped
- 2 Tbsp grated Parmigiano Reggiano
- 2 Tbsp capers
Instructions
- Season the chicken. Pat the chicken cutlets dry with a paper towel to remove excess moisture. Drizzle both sides with 2 tablespoons of extra virgin olive oil. Season evenly on both sides with 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, ensuring the flavors penetrate the meat.
- Sear the chicken. Preheat your broiler to high. Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter. Once the butter is hot and melted, add the seasoned chicken cutlets. Cook them undisturbed for 3-4 minutes until the bottoms turn golden brown and crisp. Flip each cutlet carefully and cook the other side for an additional 3-4 minutes until golden and cooked through. Transfer the chicken to a plate to rest temporarily.
- Add tomatoes and garlic. In the same skillet, add all the halved cherry tomatoes. Stir and cook often for several minutes until the tomatoes start to burst, releasing their juices. Then add the thinly sliced garlic and the remaining ½ teaspoon kosher salt. Continue cooking for 1 more minute to soften the garlic and meld the flavors without burning it.
- Make the pan sauce and assemble. Stir in ½ cup dry white wine, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and the fresh basil leaves into the skillet with the tomatoes and garlic. Return the seared chicken cutlets back to the pan, nestling them into the sauce mixture. Top each piece with thin slices or hand-ripped pieces of fresh mozzarella cheese to cover.
- Melt the cheese under the broiler. Carefully transfer the skillet to the preheated broiler. Broil the chicken for 3-5 minutes, watching closely to prevent burning, until the mozzarella is melted, bubbly, and starting to brown slightly. Rotate the pan halfway through this process for even melting and coloring.
- Finish and serve. Remove the skillet from the broiler. Sprinkle 2 tablespoons of capers evenly over the chicken. Lastly, garnish with a little grated Parmigiano Reggiano cheese. Serve immediately, spooning some of the blistered tomatoes and pan sauce over the chicken cutlets for maximum flavor and moisture. Enjoy your beautiful Caprese Chicken Cutlets!
Notes
- Using chicken cutlets or thinly sliced chicken breasts helps the chicken cook quickly and evenly.
- Keep a close eye when broiling the cheese to avoid burning; rotate the skillet halfway through.
- Fresh mozzarella works best for a creamy melt, but you can substitute with other melting cheeses if needed.
- If you prefer less acidity, reduce the balsamic vinegar slightly.
- Serve with a side of crusty bread or a light salad to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
