Pin
Whip up this Ground Chicken Caprese when you want something filling that'll brighten up a regular evening. The ground chicken turns super juicy thanks to those tomatoes bursting and the fresh basil's lovely scent. A hit of melty mozzarella pulls everyone back for more—it's a touch of comfort that just makes the meal.
The first time I made this, I was drowning in garden basil and just went for it. Now, my family doesn't let a month go by without asking for it. The fresh flavors and oozy cheese make people happy every single time.
Dreamy Ingredients
- Extra virgin olive oil: two tablespoons—brings out the richness and adds a nice touch, cold-pressed is best if you can
- Garlic cloves: mince three for loads of flavor, grab ones that feel firm and heavy
- Ripe tomatoes: dice up two medium (or one large), juicy is the goal so go for Roma or anything ripe and red
- Salt and pepper: add to your own liking; fresh cracked pepper and sea salt really let the other flavors shine through
- Fresh mozzarella cheese: about eight ounces shredded yourself—nothing beats that creamy melt
- Balsamic vinegar: totally optional, but a splash before serving gives the final dish a zippy finish
- Fresh basil leaves: chop up one cup, hunt for deep green leaves for the brightest flavor
- Lean ground chicken: one pound, it’ll drink up all those flavors—grab the freshest you can spot
Simple Step-by-Step
- Plate and Serve
- Scoop that cheesy chicken straight into bowls or onto plates. Drizzle a bit of balsamic vinegar if you like some zing. Eat while it’s warm and the cheese is still stringy.
- Melt Mozzarella and Finish
- Turn the heat way down low. Spread the mozzarella over everything. Toss on a lid and let it hang out for about two minutes so the cheese is gooey all the way through.
- Add Tomatoes and Basil
- Dump in the diced tomatoes and basil, add salt and pepper, and give it a gentle stir. Let that mix cook two or three more minutes so the tomatoes just start softening but don’t get mushy.
- Brown the Chicken
- Turn up the heat a notch, toss the ground chicken in, and chop it up with your spatula. Stir a lot for around five to seven minutes till the pink is long gone and you start seeing some brown bits pop up.
- Sauté the Garlic
- Splash oil into a skillet on medium until it sort of shimmers. Add the garlic and keep it moving for half a minute so it gets super fragrant but doesn’t brown.
- Prepare the Fresh Ingredients
- Rinse basil well and pat dry, then chop coarsely so it releases that freshness. Dice the tomatoes tiny for even cooking and mince up your garlic really fine so no one bites into a chunk.
Pin
Chopping the basil is the part I always look forward to—the smell fills the whole kitchen every time. One summer, my nephew wanted to help and ended up giggling over the fresh basil smell with every handful. Those are the best memories.
Easy Storage Tips
Put any leftovers in a container with a tight lid and they’ll keep in the fridge up to three days. When you need them again, warm gently on low heat on the stove so the cheese goes all melty and the flavors wake up. Don’t blast it in the microwave or the cheese gets rubbery.
Easy Ingredient Swaps
If ground chicken's not around, ground turkey works just fine. Want to skip meat? Try firm tofu crumbled up or toss in some white beans. Swap out mozzarella for provolone or fontina if you want, but the fresh stuff gives that true Caprese vibe. Cherry tomatoes taste great if big tomatoes are off-season.
Pin
Tasty Serving Ideas
This makes an awesome main by itself, but it’s killer with crusty bread to scoop up everything. Try tossing it with small pasta like orzo, or dump it on a green salad for something lighter. If you’re having people over, I like putting out simple roasted veggies for a pop of color and some balance.
Caprese Vibes
Caprese mixes classic Italian flavors: juicy tomatoes, mozzarella, and basil, usually inspired by Capri island eats. This version brings those flavors to an easy skillet with ground chicken for quick, hearty meals. It’s a little bite of summer and sunshine, no matter when you make it.
Recipe FAQs
- → What type of chicken should I buy?
Go for lean ground chicken. It picks up the basil and tomato flavors well, and stays nice and soft.
- → Can I swap in dried basil for fresh?
Fresh is ideal for the best taste, but if you need to use dried, toss in one-third of what you would of the fresh stuff.
- → How can I keep the mozzarella from getting too stringy?
Let the mozzarella melt gently at the end. Keep it on low heat and pop a lid on just until it’s soft and gooey, not chewy.
- → Can I make this ahead for meal prep?
Yep! Pop leftovers into a container with a lid. Warm them up gently so everything stays tender and fresh.
- → How should I serve this skillet meal?
Try spooning it over toast, add a crisp salad on the side, or enjoy with wholesome grains to round it out.