Skillet Chicken Caprese


  • 2 pints  Grape tomatoes, halved
  • 1/2 small  Red onion, thinly sliced, cutting each ring into quarters
  • 1/4C + 3T  The Olive Grove’s Tuscan Herb Olive Oil, divided
  • 1t  The Olive Grove’s White Balsamic Vinegar
  • 2 cloves  Garlic, minced
  • 1T + 1t  Dried Oregano, divided
  • 2t  The Olive Grove’s Seasonello Herbal Salt, divided
  • 1lb  Skinless, Boneless Chicken Breasts (I like to pound them out a little to keep them uniform in thickness)
  • 1t  Black pepper
  • 10 oz  Mozzarella cheese, thinly sliced



In a medium bowl, combine tomatoes, onion, 1/4C olive oil, balsamic, garlic, 1T oregano and 1t salt, and mix until blended well and transfer to a serving platter.

Preheat a large skillet (preferably a cast iron skillet) to medium-high heat with 2T olive oil.  Season chicken on both sides with 1T olive oil, 1t oregano, 1t salt and pepper.  Cook chicken in skillet about 5 minutes and flip.  Once flipped, place mozzarella rounds on top of the chicken and cook another 5 minutes, or until cooked through.  The thickness of your chicken may change cooking times.  Remove from heat and transfer to the tomato platter placing on top of the tomato mixture and serve.

Serves 4