Rating: 4.5 stars 4.6
138 Ratings
  • 5 star values: 99
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 1

I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!

Recipe Summary

15 mins
15 mins
4 hrs
4 hrs 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.

  • Preheat oven to 500 degrees F (260 degrees C).

  • Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.

  • Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.

  • Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Cook's Note:

A cast-iron skillet can be substituted for an ovenproof skillet. This can also be done on the grill, but my family agrees it's juicier this way!

Nutrition Facts

583 calories; protein 43.9g; carbohydrates 10.7g; fat 39.5g; cholesterol 132.3mg; sodium 1278.9mg. Full Nutrition