Caprese Chicken Skillet

  • 4-5 boneless, skinless chicken thighs
  • 1 T. Italian seasoning
  • 1 tsp. coarse salt
  • 1/2 tsp. ground pepper
  • 1 T. cooking fat (I used olive oil)
  • 1 medium zucchini, coarsely chopped
  • 2 ripe tomatoes, coarsely chopped
  • 1 generous bunch basil, some leaves reserved for garnish
  • 8 oz. buffalo mozzarella, torn or cut into bite-sized pieces

Generously season the chicken thighs with the Italian seasoning, salt, and pepper. Feel free to add more seasoning if the amounts listed don't seem to coat the chicken well. Heat the cooking fat in a large nonstick skillet over medium-high heat. Add the seasoned chicken and sauté until well-browned. Remove to a pan and allow to rest.

Add the zucchini to the skillet and cook at medium-high heat until a bit of color has appeared on the edges of the squash and it has softened slightly. Add the tomatoes, cover, and simmer for 10 minutes. While that cooks, set the basil leaves reserved for garnish aside and coarsely chop the remaining basil. Cut the cooked chicken into bite-sized pieces. After 10 minutes of simmering time has elapsed, add the basil and chicken back to the to skillet. Stir well to combine.

Add the pieces of buffalo mozzarella to the top of the skillet and place under the broiler for 3-4 minutes or until the cheese has melted and is slightly bubbly. Serve hot with crusty bread for dipping in the flavorful pan juices.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
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