Caprese Chicken (with Avocado)
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Easy skillet chicken recipe! This Caprese Chicken might just leave you speechless. The Caprese combo of tomato, basil, fresh mozzarella and balsamic vinegar is simply dreamy… and then you add avocado into the mix and things become over-the-top delicious!
Here you get layer after layer of delicious flavor and everyone will love it!
Easy Caprese Chicken Recipe
When I make a Caprese dish, more often than 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 breasts and finish it off with a generous drizzle of balsamic glaze and you’ve got a chicken dish worthy of a holiday meal — yet it’s easy enough for a weeknight meal!
You can have this tasty 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!
What to see how to make skillet chicken? Watch the video!
Caprese Chicken Ingredients
- Chicken breasts
- Herbs and spices (garlic and onion powder, Italian seasoning, salt and pepper)
- Olive oil
- Fresh mozzarella
- Avocado
- Tomatoes
- Balsamic glaze
- Fresh basil
How to Make Caprese Chicken
- In a bowl, mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper.
- Dab chicken dry with paper towels then sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
- Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 – 6 minutes.
- 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.
- Add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 – 2 tomato slices.
- Cover pan with lid, return to heat and allow to cook 1 – 2 minutes longer until cheese has melted and chicken registers 165F in center.
- Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
Can I Grill the Chicken?
Yes! To do so simply brush the chicken with the olive oil first, then sprinkle on the seasonings (garlic, powder, onion powder, Italian seasoning, S & P).
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.
How Can I Make Homemade Balsamic Glaze?
Homemade balsamic glaze (or balsamic reduction) can easily be made using just balsamic vinegar and your sweetener of choice. I have a homemade honey-balsamic glaze recipe that I used in my Peach and Prosciutto Pizza recipe — feel free to halve the ingredients for this caprese chicken recipe.
If you have any glaze leftover after making this skillet chicken recipe, save it for lunch the next day. Balsamic glaze pairs nicely with a variety of salads, grilled meats, and sandwiches.
Tips for the Best Caprese Chicken
- Fresh basil is a must for this recipe. If you use dried, you’ll lose the basil flavor.
- You want to slice a firm but ripe avocado for this recipe. If the avocado is too soft, it’ll become mushy when heated.
- For this recipe, you want fresh balls of mozzarella rather than the pre-shredded kind.
More Skillet Chicken Recipes You’ll Love:
- Chicken with Garlic Herb Butter Sauce
- Creamy Chicken Piccata
- Chicken with Creamy Mushroom Sauce
- Skillet Honey-Lime Chicken
- Skillet Lemon Parmesan Chicken with Zucchini and Squash
More Chicken and Avocado Recipes to Try:
- Grilled Cajun Chicken with Avocado Corn Salsa
- Caprese Chicken and Avocado Chopped Salad
- Avocado and Grilled Chicken Street Tacos
- Chicken Avocado Caesar Salad Wrap
- Jerk Chicken with Mango Avocado Salsa
Follow Cooking Classy
Caprese Chicken (with Avocado)
Ingredients
- 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
Instructions
- In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper.
- Dab chicken dry with paper towels then sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
- Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes.
- 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.
- Add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices.
- 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.
- Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
Notes
- I have a homemade honey-balsamic glaze recipe that I used in my Peach and Prosciutto Pizza recipe — feel free to halve the balsamic glaze ingredients for this caprese chicken recipe.
- Recipe source: Cooking Classy