by Olena

Caprese Chicken and Zucchini (Video)

by Olena

5 from 17 reviews

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal.

In our house, everyone loves this Italian Ukrainian summer dinner. 🙂

Caprese Chicken and Zucchini

Combining chicken and zucchini is one of my favorite summer dinners! If you are new here, you absolutely have to try the most popular Pinterest recipe of mine – Tex Mex chicken and zucchini.

Every year I come up with a different flavor profile. And this year we have Italian Ukrainian inspired low carb dinner.

Caprese Chicken and Zucchini garnished with basil and balsamic glaze

First we make easy fresh tomato sauce with garlic, basil and balsamic vinegar. Then we simmer cubed chicken and zucchini in it. And then lay around slices of fresh mozzarella cheese, wait until it melts and top with more fresh basil and freshly cracked pepper. To die for!

Kids and husband gobbled it up with spaghetti. And I enjoyed probably 1.5 servings on its own.

Caprese Chicken and Zucchini in a large skillet

Ingredients You Will Need

  • Chicken breasts or thighs: Boneless and skinless meat’s cook time is a perfect match for delicate zucchini. chicken, zucchini, tomatoes, mozzarella cheese, basil, tomato paste
  • Zucchini or squash: Advice for summer – feel free to use dark green, light green or yellow zucchini or squash. Doesn’t matter.
  • Fresh or canned tomatoes: Fresh tomatoes are the best as we cook them down into sauce. But you can also use 28 oz of canned diced tomatoes – please drain them.
  • chicken, zucchini, tomatoes, mozzarella cheese, garlic, basil, tomato paste
  • Fresh mozzarella cheese: Buffalo or fresh mozzarella cheese is soft log shaped white cheese in brine. It is traditional cheese used to make anything Caprese.
  • Basil: Fresh basil adds incredible flavor to this dish and dried wouldn’t be the same. Use fresh parsley, if you wish.

How to Make Caprese Chicken and Zucchini

How to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by step

  • Pick large 12″ – 14″ skillet to cook this dish comfortably. I am using this skillet in 14″ size I got from Costco but can’t seem to find it online.
  • Cook chicken for about 10 minutes and push to the side – that’s why large skillet is handy. 🙂
  • On empty side, cook tomatoes with garlic and spices – they will cook down into fresh and quick homemade sauce. Make sure this part is over the burner.

How to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by stepHow to Make Caprese Chicken and Zucchini step by step

  • Add zucchini, stir with chicken and sauce, cover and cook for 12 minutes. Do not peek in.
  • Add cheese and cover to melt for 5 minutes. Again, do not peek in – let heat do its job.

Caprese Chicken and Zucchini spoon inside the skillet and plate nearby

Tips for Best Chicken and Zucchini Skillet

  • Zucchini is ready when firm to the touch with a fork.
  • Do not overcook zucchini as veggies will become soggy and dish watery.
  • If you don’t have fresh mozzarella, use shredded regular mozzarella cheese.
  • No fresh basil? Use fresh parsley but not dried basil.
  • Tomato paste adds a depth of flavor. You can skip it – still tasty but a bit less. 🙂

Caprese Chicken and Zucchini on white plate with black fork

How to Store, Serve and Reheat

Serve chicken and zucchini on its own for a light fare. As a mom, I eat less carbs for dinner than my husband and boys. For them, I cook spaghetti and it becomes a true Italian dinner. With Ukrainian twist. 🙂

Refrigerate leftovers in a glass airtight container for up to 3-4 days.

Caprese Chicken and Zucchini on a spoon

Do not freeze. Once thawed, zucchini will “leak” all liquid and become a mushy mess. If this recipe is too many servings for you, cut recipe in half and leftovers will keep well for lunch/dinner next few days.

Reheat in a covered ceramic non-stick skillet on low-medium heat, for about 5-7 minutes. I wouldn’t add any liquid or oil to it at first and then “play it by ear”.

More Low Carb Zucchini Recipes

Caprese Chicken and Zucchini recipe

Print

Caprese Chicken and Zucchini

caprese chicken and zucchini skillet

5 from 17 reviews

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian Ukrainian
Scale

Ingredients

  • 1.5 lbs boneless & skinless chicken breasts, cut into 1” cubes
  • 2 lbs zucchini, cut in to 1″ cubes
  • 9 oz fresh mozzarella cheese, thinly sliced
  • 7 garlic cloves, minced
  • 1.5 lb tomatoes, sliced
  • 6 oz can tomato paste, low sodium
  • 2 tbsp oil, divided
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt, divided
  • Ground black pepper, to taste
  • Handful fresh basil, thinly sliced

Instructions

  1. Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
  2. Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.
  3. Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this “tomato pile” for about 5 minutes, stirring occasionally.
  4. Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
  5. Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
  6. Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, brown rice or quinoa.

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as zucchini will release water.

Notes

  • Zucchini is ready when firm to the touch with a fork.
  • Do not overcook zucchini as veggies will become soggy and entire dish watery.
  • If you don’t have fresh mozzarella, use shredded regular mozzarella cheese.
  • No fresh basil? Use fresh parsley but not dried basil.
  • Tomato paste adds a depth of flavor. You can skip it – still tasty but a bit less. 🙂

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

35 comments on “Caprese Chicken and Zucchini (Video)

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This recipe is so good! The tomato paste really does add depth to the flavour. I added some chickpeas to make it a bit more filling without the pasta, and it was an absolute success! This will definitely be one of our go-to recipes at home from now on!

  2. I made this last night. Followed recipe exactly. Everyone loved it. I planned it around leftover angel hair pasta and we had it over some the pasta. Thank you!

  3. Made this last night…and I am eating the leftovers for breakfast! Yummmm! I made a fresh topping of diced mozzarella, diced cherry tomatoes, diced basil and diced avocados drizzled with a black garlic balsamic and served that over the top…oh, my, goodness! So yummy!

  4. Made this last night, followed the recipe exactly — just delicious!!! I served it over carrot spirals. This one is a keeper for sure, thank you!!!

  5. This recipe was SO yummy and my entire family loved it!!! My only modification was to use italian tomato sauce instead of fresh tomatoes (only because I didn’t have enough on hand). I served with cauliflower gnocchi and it was really, really good. Definitely something we will make again.

  6. My husband and son loved it, we had it with Penne Pasta it was very good and it was quick to make.

  7. This meal was so fun to make and the smell is amazing. My family ate 2nds and 3rds. I used squash instead of zucchini and I’m telling everyone about it.

  8. Yummy for me but my kid did not like texture of zucchini chunks in there. Next time I will shred the zucchini and make it disappear! 🙂

  9. Another amazing recipe! My girls who aren’t zucchini fans cleaned their plates. Thank you for continuing to come up with healthy and delicious recipes that my whole family loves.

  10. This was a delicious. My family loved it!! I thought I would have leftovers “Nope”
    Your site has made my meal planning so much easier…

    Thank you

    1. Thanks for making my day with your great feedback Carol 🙂 Next time you will have to double the recipe for leftovers!

  11. AMAZING Recipe! Thank you for sharing. I followed the exact recipe with no changes – Delicious and healthy! My family loved it!

  12. This recipe is amazing. The combination of chicken, zucchini, basil and fresh mozzarella made me feel like I was eating on a patio in Tuscany!

  13. Yum! Keeping this for later in the summer when we have more zucchini growing in the garden than we need. Can’t wait to try it with fresh basil from the garden!

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!