Caprese Chicken Skillet with White Wine
This easy Caprese chicken skillet comes together quickly and can be on the table in only 30 minutes. It's basic ingredients and short cook time make the perfect meal for busy weeknights or lazy weekends, not to mention it's a one-pan meal!
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts*
- sea salt and freshly ground black pepper
- 1 white onion diced
- 2-4 cloves garlic minced
- 1 pint cherry tomatoes washed and halved
- 1/4 tsp crushed red pepper
- 1 tsp basil, fresh or dried you can also sub Italian Seasoning
- balsamic vinegar to taste
- 1/3 cup dry white wine
- 1 cup shredded Parmesan cheese
- 2 cups roughly chopped kale
Instructions
- *you can use your chicken breasts as they are, but I prefer to have thinner chicken breasts, so I like to cut mine in half lengthwise, before cooking.
- In a large skillet, (I like to use a cast iron skillet or a heavy-bottomed skillet, any skillet with will so long as it is oven safe.) over medium-high heat, melt the butter. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Cook for 2-3 minutes on each side and removed from the skillet. The goal is just to brown the chicken not cook it through.
- Preheat the oven the 425 degrees F.
- In the same pan, you browned the chicken in, add the olive oil, onion, and garlic. and saute until the onion is translucent and the mixture is fragrant.
- Add the seasoning and mix, finally, add the cherry tomatoes and chopped kale, and cook stirring occasionally just until the kale is wilted and the tomatoes begin to release their juices.
- Remove the skillet from the heat and arrange the brown chicken breasts on top of the tomato/kale mixture
- Pour the white wine over the chicken, followed by a drizzle of balsamic vinegar(roughly 1-2 tablespoons). Top with the shredded Parmesan cheese, and place the skillet in the oven.
- Bake for 20min, or until the cheese is bubbly and golden and the chicken has reached an internal temperature of 165 degrees F
- Remove the skillet from the oven and serve. You can serve this Caprese skillet, over rice, mashed potatoes, your favorite pasta, or a side of crusty bread!
Notes
Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
If you don't have an oven-safe skillet. You can transfer the tomato/kale mixture to a glass baking dish, or Dutch oven. Add the remaining ingredients and bake as directed
If you can't a fan of spice, you can easily leave out the crushed red pepper.
Red onion or yellow onion can also be subbed in place of white if that is all you have on hand.
You can also top this skillet with fresh mozzarella cheese!
Tried this recipe?Let us know how it was!