Avocado Caprese Skillet Chicken


The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things become over-the-top delicious! This Avocado Caprese Skillet Chicken will quickly become a dinner favorite! There’s layer after layer of goodness.

Caprese Chicken Topped with mozzarella and avocado

Chicken + Avocado

When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not?

Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella.


Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal!


How To Make Caprese Chicken

Chicken Cooking in Skillet

You can have this mozzarella caprese chicken ready in 20 – 25 minutes (especially if you slice the toppings while the chicken cooks)! Does dinner get any better? Really, I’m not sure it does.

I was savoring each and every bite of this delicious chicken!

Caprese Ingredients on Chicken

Of course you can also grill this chicken as well. Simply brush the chicken with the olive oil first, then sprinkle on the seasonings (garlic, powder, onion powder, Italian seasoning, S & P)

Then grill over medium-high heat on lightly oiled grilled grates until cooked through – adding on the cheese, avocados and tomatoes during the last minute of cooking.

Avocado Added To Caprese Chicken

I do love the simplicity of doing this in a skillet though, and of course in the warmth of my home right now. Plus it’s nice not to have to wait for a grill to preheat, the skillet only takes a minute or two.

Try it soon! This is how you do chicken dinner!

caprese mozzarella chicken with avocado

Other Caprese Recipes


Avocado Caprese Skillet Chicken

5 from 6 votes

This Avocado Caprese Skillet Chicken will quickly become a dinner favorite! There's layer after layer of flavor and they all blend together so beautifully. And bonus it's so easy to make!

Course: Main Course
Cuisine: Mediterranean
Keyword: caprese recipes, chicken and avocado
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 401 kcal
Author: Jaclyn


  • 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 6 oz fresh mozzarella , cut into 8 slices
  • 4 avocado slices (from a firm but ripe large avocado)
  • 2 medium vine ripened tomatoes , sliced
  • 3 Tbsp balsamic glaze (I used Bertolli)
  • 1/3 cup chopped basil ribbons


  1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. 
  2. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. 
  3. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. 
  4. Rotate and cook opposite side until chicken has nearly cooked though (about 160 in center), reducing burner temperature just slightly if needed, about 4 - 5 minutes.

  5. Add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices.

  6. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.

  7. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
  8. Recipe source: Cooking Classy
Nutrition Facts
Avocado Caprese Skillet Chicken
Amount Per Serving
Calories 401 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Cholesterol 124mg 41%
Sodium 434mg 18%
Potassium 698mg 20%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 40g 80%
Vitamin A 14.3%
Vitamin C 9.3%
Calcium 23.2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.


  • Catherine: Hi, what would you recommend as a side dish for this recipe? January 27, 2016 at 4:57pm Reply

  • Jen: Had this for dinner this week and used the leftovers in salad for lunch. Will definitely make again. I am curious where to find the balsamic glaze too. I checked Kroger and Wal-Mart. Would it be on the same aisle with the vinegars and spices? I used my balsamic vinegar but the glaze looks amazing. I would love to try it.

    And I used Roma tomatoes. Once the heat hits them, it seems to flavor them up a bit. I can just imagine this with some ripe summer tomatoes though. YUM! January 21, 2016 at 1:11pm Reply

    • Mary: Jen, I looked up balsamic glaze and it was made w/ balsamic vinegar mixed with brown sugar and simmered for a few minutes to dissolve the brown sugar (like making a simple sugar). January 22, 2016 at 9:38am Reply

    • Jaclyn: I found it at a Kroger store (Smith’s – they actually sold a store brand as well as the Bertolli). You can also make it homemade by lightly simmering and reducing about 1 cup of good quality balsamic vinegar with a few tbsp sugar or honey for about 20 minutes or until reduced by half. January 22, 2016 at 10:27am Reply

      • Laura: You won’t find balsamic glaze near the vinegars. I ended up finding it in the spaghetti sauce section in my store. You don’t have to use any sugar to make the glaze. Technically that’s cheating. ;) Reducing the glaze until it coats a spoon and is sweet is enough. I bought 2 bottles of balsamic vinegar once and reduced it using this method and it worked great. It keeps forever and so yummy. January 24, 2016 at 6:13am Reply

    • Kelsie: I got it from my local Kroger it’s in the oil section with like the olive oil etc is not a huge bottle but it’s there I haven’t seen it at Walmart either I would try Kroger again January 13, 2017 at 1:53pm Reply

  • Chantal: I just made this and my husband asked what did I do wrong !! So good it looked:D. FANTASTIC will do again January 14, 2016 at 5:55pm Reply

  • NJ-Cook4You: Need to make these immediately! My mouth is watering! Nice pitures!

    Greets, January 14, 2016 at 7:00am Reply

  • Julie: This looks really delicious but I would LOVE to know where you are able to find a decent tomato in the middle of winter! I have found regardless of the store and how good the vine-ripened or roma tomatoes may look on the outside, they are mealy and tasteless. Please share! I will certainly save this recipe for summer though! :) January 13, 2016 at 2:48pm Reply

    • Jaclyn: Oh dear, I hear you! I went to three stores to get the best looking ones. I finally found some at Winco. I still crave fresh tomatoes all year long but it’s so true that they are so much better during the summer. January 13, 2016 at 9:42pm Reply

      • Sabrina: Winco is definitely the place as weird as i sounds they have great choice in veggies and fruits. They aren’t expensive either. January 18, 2016 at 10:29am Reply

      • Kendall: Can this be made in the oven ? March 21, 2017 at 4:26pm Reply

        • Jaclyn: Yes. It won’t be quite as good without that seared flavor but you could bake it instead. March 29, 2017 at 7:14pm Reply

  • Ellie: Hi Jaclyn, what do you recommend serving as side dishes with this recipe? It sounds fantastic but I’m not sure what else to have with it. Thanks for your advice! January 13, 2016 at 11:03am Reply

    • Paige H: How about some roasted balsamic Brussel sprouts?? June 29, 2016 at 3:32pm Reply

  • Wanda Lebeau: CAN NOT WAIT TO MAKE THIS.
    THANK YOU January 13, 2016 at 10:22am Reply

  • Mary: This looks delicious. I have balsamic vinegar at home, not the glaze. Can I make the glaze to use? January 13, 2016 at 8:37am Reply

    • Laura: You can make the glaze easy. Just know that you reduce it quite a bit to make it thick enough to coat a spoon. You have to be patient. It takes a bit of time and your house will reek of vinegar. (My family about killed me when I bought 2 big bottles of balsamic vinegar and made my own glaze.) The great thing about making your own is there are no additives and you can store it for forever. Just pour the vinegar in the pan and start boiling. The amount of time varies on taste more then anything. Test it by dipping in a spoon. You want it thick enough to coat the spoon and sweet. January 24, 2016 at 6:04am Reply

      • Mary: I made this last night and it was delicious! I made the balsamic glaze using 1/2 cup balsamic vinegar and 1 Tbsp sugar, boiled down for ~20 minutes until thickened. It turned out great. The fresh basil was so good. January 26, 2016 at 12:17pm Reply

        • Jaclyn: I’m so glad you liked it Mary, thanks for your feedback! January 27, 2016 at 12:23am Reply

    • Monti Pithon Art: 1/2 sugar to 16oz of balsalmic. Add a pinch of salt and mix. Small pot on medium heat. Stir occassionally to test thickness. Takes about 10 to 15 min. Put left over in an air tight container and put in the fridge. Holds for about 2-3 weeks. August 2, 2016 at 5:14pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d