Caprese Chicken Zucchini Skillet
A delightful one-pan dish that combines the fresh tastes of a classic Caprese salad with hearty chicken and zucchini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1" cubes Opt for fresh chicken for best flavor.
- 2 lbs zucchini, cut into 1" cubes Avoid overcooking; retain some crunch.
- 9 oz fresh mozzarella cheese, thinly sliced Can substitute with goat cheese or feta.
- 7 cloves garlic, minced
- 1.5 lbs tomatoes, sliced
- 6 oz low-sodium tomato paste
- 2 tbsp oil, divided Use olive oil for flavor.
- 1 tbsp balsamic vinegar Adds depth of flavor.
- 1 tsp dried oregano
- 1/2 tsp salt, divided
- to taste ground black pepper
- 1 handful fresh basil, thinly sliced Adds freshness.
Instructions
Preparation
- Preheat a large skillet over medium heat and drizzle with one tablespoon of oil.
- Add the cubed chicken to the skillet, seasoning with 1/4 teaspoon of salt and a dash of black pepper. Cook for about 5 minutes until golden.
- Push the chicken to one side of the skillet, add another tablespoon of oil and minced garlic, and sauté for 30 seconds.
- Stir in the sliced tomatoes, tomato paste, balsamic vinegar, oregano, remaining salt, and basil. Cook for about 5 minutes until tomatoes soften.
- Add the zucchini cubes, coating well with the mixture. Cover and let simmer for 12 minutes.
- Layer mozzarella slices over the mixture, reduce the heat to low, cover, and cook for an additional 5 minutes.
- Sprinkle extra fresh basil and black pepper before serving.
Notes
Consider pairing with a side salad or crusty whole grain bread. Customize with red pepper flakes or additional vegetables if desired.