One-Pan Caprese Chicken

May 29, 2026

A taste of summer in every cheesy, pesto-packed bite.

This recipe brings the classic flavours of a traditional Italian Caprese salad straight to your dinner table, with a hearty, high-protein twist. Tender chicken breasts are pan-seared to perfection, slathered in zesty basil pesto, and layered with thick slices of juicy tomato and creamy mozzarella cheese. Popped under the grill until bubbling and golden, it’s a brilliant weeknight winner that feels like a weekend luxury. Paired with crispy, herb-salted smashed potatoes and vibrant garlic roast broccoli, this all-in-one meal is packed with fresh ingredients and takes minimal effort to clean up.

Prep & Cook Time

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

For the Caprese Chicken:

4 Chicket Breasts (200g each)
1 tbsp Olive Oil, for drizzling
4 tbsp Basil Pesto (store-bought or homemade)
2 large Vine Tomatoes, ripe, sliced into thick rounds
200g fresh Mozzarella Ball, sliced into 4 thick rounds
Fresh Bail Leaves, to garnish
Balsamic Glaze, to drizzle
Salt & Ground Black Pepper, to taste (fresh is always best!)

For the Sides:

500g Baby Potatoes
1 large Broccoli (head), cut into florets
2 tbsp Olive Oil (Divided)
2 Garlic Cloves, minced
Sea Salt Flakes & Cracked Black Pepper

Method:

Prep and Par-Boil the Potatoes:
Preheat your oven to 200°C (fan-forced). Bring a large pot of salted water to the boil. Add the baby potatoes and cook for 12–15 minutes until tender when pierced with a fork. Drain well and let them steam dry for 2 minutes.
Roast the Sides:
Place the drained potatoes onto one side of a large baking tray. Use the bottom of a glass or a potato masher to gently squash them flat until they split open. Toss the broccoli florets onto the other side of the tray. Drizzle everything with 2 tablespoons of olive oil, scatter the minced garlic over the broccoli, and season the whole tray generously with sea salt and pepper. Roast in the oven for 20 minutes until the potatoes are crispy and the broccoli edges are beautifully charred.
Sear the Chicken:
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large, ovenproof skillet or frying pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Sear for 5–6 minutes on one side until deeply golden, then flip.
Layer and Grill:
Once flipped, spread 1 tablespoon of basil pesto evenly over the top of each chicken breast. Layer with a thick slice of tomato and top with a slice of mozzarella. Cook for another 4–5 minutes on the stove until the chicken is just cooked through.

Switch your oven to the grill (broiler) function on high. Pop the skillet straight under the grill for 2–3 minutes, keeping a close eye on it, until the mozzarella is melted, bubbly, and slightly golden. (Note: If your frying pan isn't ovenproof, simply transfer the chicken to a baking dish before topping and grilling).
Garnish & Serve:
Garnish the chicken with fresh basil leaves and an optional drizzle of rich balsamic glaze. Serve immediately alongside the crispy smashed potatoes and garlic roast broccoli.