Best 8 Nifs Chicken Caprese Recipes

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Craving a delightful culinary experience that tantalizes your taste buds and leaves you craving more? Look no further than the captivating "nifs chicken caprese" recipe! This delectable dish is an explosion of flavors, combining the juicy tenderness of chicken with the refreshing tang of caprese elements. It features perfectly seared chicken breasts, complemented by a flavorful combination of ripe tomatoes, fresh basil leaves, and creamy mozzarella cheese. The recipe is a culinary symphony, offering a harmonious balance of textures and flavors that will surely elevate your dining experience. So, get ready to embark on a culinary journey as we unveil the secrets of crafting this exquisite "nifs chicken caprese" recipe.

Here are our top 8 tried and tested recipes!

THE BEST CHICKEN CAPRESE RECIPE



THE BEST Chicken Caprese Recipe image

With store-bought pesto, cherry tomatoes, leafy basil, and thick sliced fresh mozzarella, you can make this chicken caprese, skillet dinner in under 30 minutes.

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 9

2 chicken breasts (, skinless and boneless)
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 6 oz. jar DeLallo Traditional Basil Simply Pesto
4-6 slices fresh mozzarella or 6 ounces grated mozzarella cheese
8 cocktail or small tomatoes (, sliced)
DeLallo balsamic glaze
Fresh basil (, slivered)

Steps:

  • Preheat the oven to 400° F.
  • Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
  • Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

Nutrition Facts : Calories 232 kcal, Carbohydrate 5 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 262 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN CAPRESE



Chicken Caprese image

Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.

Provided by Steven George Pierce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
2 cloves garlic, minced
2 cups spinach
3 tablespoons olive oil
4 skinless, boneless chicken breast halves
salt to taste
2 beefsteak tomatoes, sliced
2 (4 ounce) balls of buffalo mozzarella, sliced
ground black pepper
1 tablespoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
  • Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
  • Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 496.4 calories, Carbohydrate 7.6 g, Cholesterol 105.4 mg, Fat 35.3 g, Fiber 2.9 g, Protein 36.4 g, SaturatedFat 11.6 g, Sodium 192.5 mg, Sugar 3.5 g

CAPRESE CHICKEN



Caprese Chicken image

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!

Provided by Dana Andreucci Johnson

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 9

4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar

Steps:

  • 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.

Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g

NIF'S CHICKEN CAPRESE



Nif's Chicken Caprese image

Caprese salad is one of my favourites - it's so simple and celebrates great, fresh ingredients. I wanted to use chicken and had the ingredients for caprese salad so I decided to mix the two! It makes its own wonderful sauce, just using a few ingredients. We had this chicken dish with some simple buttered pasta. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
2 boneless skinless chicken breasts (butterfly the breasts if they are very large)
salt and pepper
1 cup grape tomatoes
1/4 cup packed fresh basil, chopped (I used baby basil and didn't chop)
2 slices fresh mozzarella cheese, about 1/2-inch thick
2 teaspoons good balsamic vinegar

Steps:

  • Heat olive oil over medium-high heat in a nonstick pan. Season both sides of chicken breasts with salt and pepper. Add chicken to pan and brown, about 2 minutes per side.
  • Cut 1/2 of the tomatoes in half and add all tomatoes to the pan. Cover pan, turn to medium and cook for approximately 3 minutes per side. Remove lid and add basil. Cook until chicken has reached an internal temperature of 180°F.
  • Slide chicken and tomato mixture into an oven proof dish. Add 1 slice of mozzarella to the top of each breast. Place under broiler and heat until cheese has just started to melt. The time really depends on the heat of your broiler.
  • Remove chicken from oven and drizzle with Balsamic vinegar.

SHEET PAN CAPRESE CHICKEN



Sheet Pan Caprese Chicken image

Your dishwasher will thank you for this easy one-sheet weeknight dinner-- no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 boneless, skinless chicken breasts (about 3 pounds)
1/2 cup balsamic vinegar
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving

Steps:

  • Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
  • Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
  • Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
  • Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
  • Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

CAPRESE CHICKEN



Caprese Chicken image

I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it's juicier straight from the oven. -Dana Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup Italian salad dressing
2 teaspoons chicken seasoning
2 teaspoons Italian seasoning
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil
1/2 pound fresh mozzarella cheese, cut into 4 slices
2 medium tomatoes, sliced
1 tablespoon balsamic vinegar or balsamic glaze
Torn fresh basil leaves

Steps:

  • In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°., Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.

Nutrition Facts : Calories 525 calories, Fat 34 g fat (11g saturated fat), Cholesterol 139 mg cholesterol, Sodium 761 mg sodium, Carbohydrate 5 g carbohydrate (4 g sugars, Fiber 1 g fiber), Protein 45 g protein.

CHICKEN CAPRESE



Chicken Caprese image

Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.

Provided by Susan Spungen

Categories     dinner, quick, one pot, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving

Steps:

  • Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
  • Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
  • Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
  • Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY



One-Pan Caprese Chicken Recipe by Tasty image

Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

½ lb asparagus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
fresh mozzarella cheese, sliced
1 tomato, sliced
3 leaves fresh basil
parchment paper

Steps:

  • Preheat oven to 400°F (200°C).
  • Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

Tips

  • Make sure the chicken is cooked thoroughly before adding the cheese and tomatoes. This will help prevent the cheese from becoming rubbery and the tomatoes from becoming soggy.
  • Use fresh mozzarella cheese for the best flavor and texture. If you can't find fresh mozzarella, you can substitute a good quality shredded mozzarella cheese.
  • Use ripe, juicy tomatoes for the best flavor. If you don't have ripe tomatoes, you can roast them in the oven to bring out their flavor.
  • Add some fresh basil to the chicken caprese for a pop of flavor and color. You can also add other herbs, such as oregano or thyme.
  • Serve the chicken caprese immediately with your favorite sides. Some good options include roasted potatoes, grilled vegetables, or a simple salad.

Conclusion

Chicken caprese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a healthy and flavorful meal. With a few simple ingredients, you can create a dish that is sure to impress your family and friends.

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