Caprese Chicken Skillet

This recipe works for: Main Dish

Serving Size: 4

  • 4 trimmed chicken breast (1 lb)
  • 1 10oz can Salad Ready Tomato Wedges (tri-color or original) with Olive Oil and Italian Spices
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
  • salt and pepper
  • 1 tbsp olive oil
  • 2 oz shredded part-skim mozzarella cheese
  • 2 tbsp store bought balsamic glaze
  • Fresh basil


  1. Season chicken breast with the Italian seasoning, garlic powder, and some salt and pepper. The chicken breast will be cooking quickly in a skillet so if they are particularly thick you might want to cut them in half or pound them thin. Each breast is about 4 oz.
  2. Heat olive oil in a large heavy skillet over medium heat. Add chicken and sear on each side for 3 minutes, until golden brown.
  3. Reduce heat and pour the juice from the tomatoes over the chicken breast. Top each breast with ½ oz of shredded mozzarella and then divide the tomato wedges over the top of the chicken. Cover and cook for an addition 5-8 minutes or so, until the chicken is cooked through and the internal temp has reached 165F.
  4. Drizzle the chicken breast with balsamic glaze and top with fresh basil. Enjoy!

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.