Chicken Caprese Skillet
Chicken Caprese Skillet with Goat Cheese
A simple one-pan dinner that should take about 25–30 minutes. With chicken thighs and goat cheese, it’s naturally satisfying without needing pasta or another starch.
Serves 2–3
Ingredients
4 boneless, skinless chicken thighs
2–3 medium fresh tomatoes, chopped into chunks or thick slices
3–4 oz goat cheese, crumbled
½ cup fresh basil leaves, torn or sliced
1–2 tablespoons avocado oil
2 cloves garlic, minced
½ teaspoon Italian seasoning
Sea salt and black pepper
1 tablespoon balsamic vinegar, optional
Pinch of red pepper flakes, optional
Directions
Season the chicken. Pat the thighs dry and season both sides with salt, pepper, and Italian seasoning.
Sear. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook about 5–6 minutes per side, until nicely browned and cooked through to 165°F. Transfer to a plate.
Make the fresh tomato sauce. Lower the heat to medium. Add garlic and cook for about 30 seconds. Add the tomatoes, a little salt and pepper, and red pepper flakes if desired. Cook 4–5 minutes, just until the tomatoes soften and release some of their juices. I’d leave them somewhat chunky rather than cooking them into a full sauce.
Bring it together. Return the chicken to the skillet, nestling it into the tomatoes. Spoon some of the tomato juices over the chicken. Scatter the goat cheese over everything. Cover for 2–3 minutes, just until the cheese becomes warm and creamy.
Finish with basil. Remove from the heat and add plenty of fresh basil. A small drizzle of balsamic vinegar at the end gives you that classic Caprese flavor.
For a lower-carb dinner: Serve it as-is with roasted zucchini, asparagus, green beans, or a simple arugula salad. The tomato juices and goat cheese make enough of a sauce that you really don't need anything else.
