Caprese Chicken & Zucchini: The Ultimate Caprese Chicken & Zucchini Recipe
Introduction to Caprese Chicken & Zucchini
Caprese Chicken & Zucchini is the perfect dish for a wholesome meal that brings together the freshness of summer vegetables and the heartiness of chicken. This delightful recipe is not only easy to prepare but also packs a nutritional punch, making it ideal for families and individuals alike. With juicy tomatoes, creamy mozzarella, and vibrant zucchini, every bite is a burst of flavor that is sure to please.
A Personal Story Behind My Caprese Chicken & Zucchini Journey
Growing up, my family often gathered around the table for meals that celebrated the flavors of fresh ingredients. I fondly remember hot summer days spent in my grandmother’s garden, picking ripe tomatoes and fragrant basil. This Caprese Chicken & Zucchini recipe is a tribute to those cherished moments, blending the simplicity of garden-fresh produce with the comforting presence of a home-cooked meal.
What Makes This Caprese Chicken & Zucchini Recipe Special?
What sets this recipe apart is its versatility and the medley of textures and flavors. The tender chicken is paired with soft zucchini and the gooey goodness of melted mozzarella, all brought together with a seasoned tomato sauce. It’s a one-skillet dish that not only saves time on cleanup but also allows the flavors to meld beautifully. Plus, it’s a healthy option that doesn’t compromise on taste, making it suitable for any occasion, from a quick weeknight dinner to a cozy gathering with friends.
The Full Caprese Chicken & Zucchini Recipe
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds zucchini, cut into 1-inch cubes
- 9 ounces fresh mozzarella cheese, thinly sliced
- 7 garlic cloves, minced
- 1.5 pounds tomatoes, sliced
- 6 ounces low-sodium tomato paste
- 2 tablespoons oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, divided
- Ground black pepper, to taste
- Handful fresh basil, thinly sliced
Instructions
- Preheat a large skillet over medium heat. Add 1 tablespoon of oil and swirl to coat the bottom. This ensures even cooking for the chicken.
- Add the chicken cubes to the skillet, sprinkle with 1/4 teaspoon salt and some ground black pepper. Cook for about 5 minutes, stirring once, until the chicken is lightly browned. This step is crucial for developing flavor.
- Push the chicken to one side of the skillet, leaving the other side empty. Add the remaining 1 tablespoon of oil and the minced garlic to the empty side. Sauté for about 30 seconds, stirring frequently to avoid burning. The aroma of garlic will enhance the dish.
- Add the sliced tomatoes, tomato paste, balsamic vinegar, dried oregano, 1/4 teaspoon salt, and a handful of fresh basil to the skillet. Stir everything together and let it cook for about 5 minutes, stirring occasionally. This allows the flavors to meld.
- Add the zucchini to the skillet, mix everything well, cover, and reduce the heat to low-medium. Cook for 12 minutes, allowing the zucchini to soften. You want the zucchini to be tender but not mushy.
- Lay the mozzarella slices on top of the mixture, reduce the heat to low, cover, and let it simmer for an additional 5 minutes until the cheese is melted. This makes for a deliciously gooey topping.
- Before serving, sprinkle more fresh basil and ground black pepper on top. Enjoy hot, either on its own or paired with spaghetti, Instant Pot brown rice, or Instant Pot quinoa for a complete meal.
Serving Suggestions and Variations for Caprese Chicken & Zucchini
This Caprese Chicken & Zucchini dish is delightful on its own, but you can also serve it with a side of crusty bread to soak up the delicious sauce. For a heartier meal, consider pairing it with whole-grain pasta or a simple salad. If you want to switch things up, you could add other vegetables like bell peppers or mushrooms, or even toss in some cooked quinoa for an extra protein boost. The options are endless!
Frequently Asked Questions About Caprese Chicken & Zucchini
Can I make this recipe ahead of time? Yes, this dish can be made ahead of time and reheated for a quick meal. Just store it in an airtight container in the refrigerator.
What can I use instead of mozzarella cheese? If mozzarella isn’t available, feel free to substitute with provolone or a dairy-free cheese for a different flavor profile.
Can I add more vegetables? Absolutely! Feel free to add vegetables like bell peppers or spinach for added nutrition and flavor.
What do I serve with Caprese Chicken & Zucchini? This dish pairs excellently with pasta, rice, or simply on its own. Serve with a side salad for a complete meal.
Caprese Chicken & Zucchini
Equipment
- Large Skillet For cooking the dish.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds zucchini, cut into 1-inch cubes
- 9 ounces fresh mozzarella cheese, thinly sliced
- 7 cloves garlic, minced
- 1.5 pounds tomatoes, sliced
- 6 ounces low-sodium tomato paste
- 2 tablespoons oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt, divided
- to taste ground black pepper
- 1 handful fresh basil, thinly sliced
Instructions
- Preheat a large skillet over medium heat. Add 1 tablespoon of oil and swirl to coat the bottom.
- Add the chicken cubes, sprinkle with 1/4 teaspoon salt and some ground black pepper. Cook for about 5 minutes, stirring once, until the chicken is lightly browned.1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Push the chicken to one side of the skillet, leaving the other side empty. Add the remaining 1 tablespoon of oil and the minced garlic to the empty side. Sauté for 30 seconds, stirring frequently to avoid burning.2 tablespoons oil, divided
- Add the sliced tomatoes, tomato paste, balsamic vinegar, dried oregano, 1/4 teaspoon salt, and a handful of fresh basil to the skillet. Stir everything together and let it cook for about 5 minutes, stirring occasionally.1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes, 6 ounces low-sodium tomato paste
- Add the zucchini to the skillet, mix everything well, cover, and reduce the heat to low-medium. Cook for 12 minutes, allowing the zucchini to soften.2 pounds zucchini, cut into 1-inch cubes
- Lay the mozzarella slices on top of the mixture, reduce the heat to low, cover, and let it simmer for an additional 5 minutes until the cheese is melted.1 teaspoon dried oregano
- Before serving, sprinkle more fresh basil and ground black pepper on top. Enjoy hot, either on its own or paired with spaghetti, Instant Pot brown rice, or Instant Pot quinoa.