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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. 🙂

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