Baked Caprese Chicken Skillet (Printable Version)
Juicy chicken topped with fresh mozzarella and tomatoes, baked with pesto and served with spaghetti - ready in just 30 minutes.
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup basil pesto (homemade or store-bought)
03 -
6 ounces fresh mozzarella cheese, sliced into 12 pieces
04 -
3 tomatoes, thickly sliced
05 -
1 pint cherry tomatoes
06 -
2 tablespoons extra-virgin olive oil
07 -
Kosher salt and freshly ground black pepper
08 -
12 ounces spaghetti
09 -
2 tablespoons balsamic vinegar
10 -
Chopped fresh basil, as needed for finishing
# Steps:
01 -
Preheat the oven to 350°F. Grease an oven-safe skillet generously with nonstick cooking spray.
02 -
Place the chicken breasts in the prepared skillet. Dollop 1 tablespoon pesto onto each piece and then rub it all over to fully coat the chicken.
03 -
Top each chicken breast with 3 mozzarella slices and a few tomato slices. Arrange the cherry tomatoes in the skillet around the chicken. Drizzle with olive oil and season with salt and pepper.
04 -
Transfer the skillet to the oven and bake until the cheese is melted, the tomatoes are soft and the chicken is fully cooked, 20 to 22 minutes.
05 -
While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (or according to the package instructions). Drain the pasta, then toss with the remaining pesto.
06 -
To serve, divide the pasta among four plates and top each serving with a piece of chicken. Drizzle each plate with ½ tablespoon balsamic vinegar and garnish with fresh basil.
# Notes:
01 -
Chicken thighs can be substituted for breasts with adjusted cooking time. Seasonal vegetables like zucchini or corn can replace cherry tomatoes.