Caprese Pesto Chicken

Servings 3 servings


  • 2 large chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/3 cup shredded mozzarella cheese
  • 2-3 tbsp pesto
  • 1/2 cup cherry tomatoes cut into quarters
  • Olive oil
  • Fresh basil to garnish
  • Balsamic glaze
  • Veggies of choice for the side! I did zucchini and onions.


  1. Cut chicken breasts in half longways to make it thinner. Cover with plastic wrap and pound until it is equal thickness (I used a cup). Season both sides of the chicken.
  2. Heat a skillet over medium heat. Add a drizzle of oil then add the chicken. Cook for 3ish minutes each side until cooked through.
  3. While the chicken is just finished cooking, turn heat to low, add shredded cheese on top then cover until cheese is melted. Add a scoop of pesto then remove from heat.
  4. Toss cherry tomatoes in olive oil and a pinch of kosher salt. Add on top of the chicken with balsamic glaze and fresh basil to garnish.
  5. In the same pan I cooked the chicken in, I added in some zucchini and onion and saut├ęd for about 5 minutes. Season to taste.