This Caprese Chicken is positively addictive! Perfectly seasoned chicken is balanced with creamy fresh mozzarella, aromatic basil, and just the right amount of subtle sweetness from the tomato and balsamic reduction. The bright and fresh flavors of this easy 30-minute meal will keep you coming back for more.
If your family likes easy meals full of flavor, this Caprese Chicken will be just as big of a hit at your house as it was mine!
This time of year is always hectic, and I think we can all agree that with all that is going, things are feeling a touch more hectic than usual.
Since we aren't eating out much, I am tasked daily to create delicious meals that the family will be excited about. Never before has having easy keto recipes in my arsenal felt more important.
This easy low carb and keto Chicken Caprese is perfection! The ingredients are simple, and chances are you have everything you need to throw this together tonight. (Especially if you jumped on the gardening bandwagon like I did this year.)
I think you will agree that this simple low carb dinner is a keeper.
What Does Caprese Mean?
Caprese traditionally refers to a salad of fresh mozzarella, tomatoes, and basil.
Some traditions were made to be broken! In addition to Chicken Caprese, you can find the flavor profile highlighted in skewers, sandwiches, pizza, and even eggs.
Tips for Making Balsamic Caprese Chicken
- If your chicken is unusually thick, make sure you either butterfly it or use a meat mallet to pound it thinner. Alternatively, you can adjust the cooking time.
- I recommend using an Instant Read Thermometer rather than just time to judge the doneness. Remove the chicken from the heat when it is about 160° F. Let it rest for 5 to 10 minutes, and it will come to the desired internal temperature for 165° F.
- Chicken benefits from being seasoned - specifically salted - ahead of time. Aim to season at least one hour ahead if you can. Overnight is even better. (Of course, if you are short on time, this will still be better if you season just before cooking.)
- If you are sticking to a low carb/keto diet, avoid purchased balsamic glaze because it is loaded with sugar. If you have more flexibility with your macros, you can use it as a short cut - be aware that a tablespoon has about 14 grams of carbohydrates.
- Finish with a flaky sea salt sprinkle, like Maldon sea salt, and a bit of fresh ground black pepper. Sometimes I like to use smoky sea salt for an extra layer of flavor.
- When tomatoes aren't at their best during the winter, there are three options for making this dish. The first is to top the cheese with tomato slices and cook the tomato as you melt the cheese. The second is to sauté tomato in the skillet. Lastly, you can use a small amount of sun-dried tomatoes in place of the tomato.
I love this recipe with nothing more than a simple green salad. Toss it with Ranch or Blue Cheese Dressing, or make a simple vinaigrette! It is also good with Roasted Green Beans, Brussels Sprouts, and Asparagus. Go out with the tomato theme and serve Keto Fried Green Tomatoes and an appetizer!
How to Make Keto Caprese Chicken
First, start by preheating your oven. Next, make the sauce by combining the vinegar and butter and cooking over low heat until it has reduced - about 20 minutes.
Depending on the vinegar brand you use, you may want to add a little sweetener to it. Go slow with this - just 1/2 teaspoon at a time - so you don’t make the sauce too sweet.
While the vinegar mixture is reducing, heat the avocado oil in a large skillet. Season the chicken and cook until browned - about 3 minutes per side.
Top with the cheese and cook until the cheese melts. Add the tomato and cook for another minute.
Transfer to the serving plates and top with fresh basil. Drizzle with the balsamic sauce and serve immediately.
You May Also Like
- Looking for the same flavors in a delicious side that never fails to delight? Don't mis this Keto Caprese Salad!
- Keto Lemon Chicken is one of my go-to meals! Perfect for weeknights and pretty enough for a special occastion.
- 1/4 cup balsamic vinegar
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 16 ounces boneless skinless chicken breast halved
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 8 ounces fresh mozzarella cheese
- 1 to mato sliced
- 1/4 cup fresh basil chopped
- Preheat the oven to 400° F.
- In a small saucepan, bring the balsamic vinegar and butter to a simmer over medium heat. Reduce heat to low and simmer until thickened, about 20 minutes. Set aside. (You can taste and add a little powdered sweetener if desired.)
- Meanwhile, heat avocado oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with Italian seasoning, salt, and pepper.
- Cook the chicken until browned on both sides, about 3 minutes per side. Top with cheese and transfer to the oven.
- Bake until the cheese is melted, about 5 minutes. Add the tomato and cook for 1 minute more. If desired, you can broil until the cheese is golden and bubbly.
- Transfer to serving plates and top with the fresh basil. Drizzle with the balsamic sauce and serve immediately.