chicken-caprese-meal

One-Pan Chicken Caprese

If you need an easy, reliable, nutritious weeknight meal to add to your repertoire, try this!

In this chicken recipe we sear tomatoes and chicken, de-glaze the pan with wine, and finish it all off in the oven with kale and parmesan cheese. While it’s in the oven, make a salad and turn up the Sinatra.

With chicken, I always use temperature, rather than time, to determine doneness. Every chicken cut and preparation is different, so time recommendations can’t always be accurate. And unlike beef, you can’t serve chicken medium-rare! I stick a meat thermometer in a meaty section, not touching bone or pan, that is designed to stay in the oven and beep from an outside digital receiver when it reaches whatever temperature you set it for. This is a fool-proof way to avoid over- or under-cooked chicken.

I have this one, but I’m sure many brands would work. You can get them at any kitchen store or mega-mart, or online. To calibrate your thermometer, or make sure it’s accurate, test it in ice water or boiling water. Most will give you instructions for adjusting in case it’s off. It goes without saying, but don’t leave an instant-read or digital display thermometer in the oven, unless you want to season your chicken with electronic bits.

I hope you enjoy this weeknight recipe as much as we do!

One-Pot Chicken Caprese
Print Recipe
Servings
4
Servings
4
One-Pot Chicken Caprese
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat your oven to 375 degrees. In a heavy-bottomed, large, oven-safe pan, heat olive oil over medium-high heat, and add the cherry tomatoes. Sprinkle on some salt and pepper. Toss often while cooking for just a couple minutes until they are starting to brown, but not burst. Remove and set aside.
  2. In the same pan, add a little more olive oil, and turn up the heat to high. Sprinkle each chicken thigh with salt, pepper, and dried herbs. When the oil is sizzling, add the pieces to the pan. (I use a splatter screen when pan-frying to reduce my mess.) Don't touch it for 5 minutes, then turn, carefully.
  3. After another 4 minutes, add the garlic, and wait one more minute before adding just a splash of wine. Immediately scrape up those lovely flavorful bits with a spatula. Cook the wine off and add the tomatoes back in.
  4. Add the kale around the chicken and drizzle some olive oil lightly over just the top of the kale. Stash the pan, uncovered in the oven until the chicken reaches about 140 degrees. Sprinkle on the parmesan cheese and a little of the basil, and return to oven. When it reaches 165 degrees, remove from oven and sprinkle on the rest of the basil.
  5. Serve with fresh caprese salad and/or pasta, and definitely some wine.
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