Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can definitely use chicken thighs in place of chicken breasts. Thighs are slightly fattier, which gives them a richer flavor and keeps them moist during cooking. Just ensure they are cut into similar-sized pieces for even cooking.

How do I make this dish vegetarian?

To make a vegetarian version of Caprese Chicken, simply omit the chicken and add extra vegetables instead. Bell peppers, portobello mushrooms, and eggplant would be delicious alternatives. For protein, consider adding chickpeas or beans, and use plant-based cheese if desired.

What if I don’t have fresh basil on hand?

If you don’t have fresh basil, you can use dried basil as a substitute. Use about 1 teaspoon of dried basil for every tablespoon of fresh. While the flavor won't be quite the same, it will still enhance your dish.

Can I prepare this dish in advance?

Yes, you can prep some elements of this dish in advance. Cut your vegetables and store them in the fridge. However, it’s best to cook the chicken and zucchini fresh to maintain their texture. You can reheat leftovers within 3 days after cooking.

Is there a low-carb way to enjoy this dish?

Absolutely! This dish is naturally low in carbs due to its emphasis on vegetables and lean protein. If you want to reduce carbs further, simply omit the tomatoes and substitute them with additional zucchini or cauliflower.

Caprese Chicken Skillet With Zucchini And Tomatoes

Ingredients

Scale

1.5 pounds Boneless & skinless chicken breasts (cut into 1″ cubes)
2 pounds Zucchini (cut into 1″ cubes)
9 ounces Fresh mozzarella cheese (thinly sliced)
7 cloves Garlic (minced)
1.5 pounds Tomatoes (sliced)
6 ounces Tomato paste (low sodium)
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)

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Instructions

Preheat a large skillet over medium heat and add 1 tablespoon of oil to coat the pan.
Add the cubed chicken along with 1/4 teaspoon of salt and ground black pepper, then cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
Push the chicken to one side of the skillet, allowing space to sauté the garlic. Add the second tablespoon of oil and minced garlic, stirring frequently for 30 seconds until fragrant.
Stir in the sliced tomatoes, tomato paste, balsamic vinegar, oregano, and the remaining 1/4 teaspoon of salt, creating what is called a “tomato pile.” Cook for approximately 5 minutes, stirring occasionally until the mixture begins to break down.
Mix in the zucchini, ensuring everything is well combined. Cover the skillet and allow it to cook on low-medium heat for about 12 minutes until the zucchini is tender.
Lay the mozzarella slices on top of the skillet, reduce the heat to low, cover once more, and let it simmer for an additional 5 minutes until the cheese has melted.
Before serving, sprinkle a handful of fresh basil and additional ground black pepper on top for extra flavor.

Notes

Use high-quality tomatoes for enhanced flavor; this dish pairs well with pasta or a side of crusty bread.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Baking
Cuisine: Italian
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 36g
Cholesterol: 70mg