Description

This Crispy Chicken Caprese recipe features juicy, breaded chicken breasts topped with fresh mozzarella, ripe tomatoes, and fragrant basil leaves, all finished with a sweet balsamic glaze. Combining the textures of crispy chicken with melty cheese and fresh produce, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or entertaining guests.

Ingredients

Chicken and Coating

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
2 eggs
2 tablespoons olive oil

Toppings

8 oz fresh mozzarella, sliced
2 large tomatoes, sliced
Fresh basil leaves
Balsamic glaze, for drizzling

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken later.
Season Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance the flavor.
Prepare Coatings: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and garlic powder to create the crispy coating. In a separate bowl, beat the eggs thoroughly.
Coat Chicken: Dip each seasoned chicken breast into the beaten eggs, ensuring it’s fully coated, then dredge it into the breadcrumb mixture until it’s well covered on all sides.
Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the coated chicken breasts in the skillet and cook for 3-4 minutes on each side until they develop a golden brown, crispy crust.
Add Toppings: Remove the skillet from the heat. Layer each chicken breast with slices of fresh mozzarella and tomato on top.
Bake Chicken: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked through and the cheese has melted beautifully.
Finish and Serve: Carefully remove the skillet from the oven. Garnish the chicken breasts with fresh basil leaves and drizzle balsamic glaze over everything just before serving for a sweet and tangy finish.

Notes

Use an oven-safe skillet (like cast iron) to easily transfer the chicken from stovetop to oven.
For extra crispiness, double coat the chicken by repeating the egg and breadcrumb dip once more before searing.
If balsamic glaze is not available, reduce balsamic vinegar over low heat until thickened to make a homemade glaze.
Allow the chicken to rest a few minutes after baking to retain juices.
Leftovers can be refrigerated up to 3 days and reheated gently in the oven for best results.