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Skillet Caprese Prosciutto Chicken, pan-fried lemon pepper chicken with marinated, burst cherry tomatoes, fresh basil, plus plenty of mozzarella! Use a homemade lemon pepper seasoning blend or pick one up from the store.  Serve each piece of chicken with warm burst cherry tomatoes in a delicious olive oil marinade, then top with extra crisp prosciutto. This dish is quick to make and every last bite is full of delicious summer flavors. A new favorite skillet dinner.

Skillet Caprese Prosciutto Chicken |

How perfect is this recipe for the months of August and September? I first made it about two weeks ago and I’ve been excited to share it ever since.

I’ve been traveling the past week, but I’m happy to be home today. I’ve got a counter full of cherry tomatoes and an herb garden overflowing with basil. I’m already looking forward to dinner!

By this time of the summer, tomatoes should be at their ripest. Whether you’re growing them or picking them up from your local market, they’re everywhere!

Skillet Caprese Prosciutto Chicken |

Some people love tomatoes more than others. I personally think they’re great. But come summertime, I think we all could use a few more creative recipes to enjoy them in new ways and not tire of them.

There are A LOT of tomato recipes this time of year. But with the addition of spices and herbs, they can have so much flavor. I’m excited to share that today’s recipe is the perfect example of that!

Skillet Caprese Prosciutto Chicken |


Step 1 – crisp the prosciutto

If you ask me, the prosciutto makes this dish really special. You don’t need it, but I love its crispy salty flavor with the flavors and textures of this dish.

Simply add thin slices of prosciutto to a large skillet with a small drizzle of olive oil. Since prosciutto is much less fatty than bacon, I find that using a little oil helps crisp up the prosciutto nicely.

Once the prosciutto is crisp, pull it out of the skillet and set it on a plate.

Step 2 – the lemon pepper chicken

For the chicken, I like to make my own lemon pepper seasoning mix. It’s grated lemon zest, grated garlic, black pepper, dried oregano, and paprika all mixed together. Fortunately, it takes only a few minutes to make.

Of course, you can easily use your favorite lemon pepper seasoning from the store too.

You’ll add the chicken to that same skillet used for the prosciutto. Then add the lemon pepper seasoning and fresh sage. Toss it all together, then let the chicken get a nice sear on either side, allowing it to cook all the way through.

Skillet Caprese Prosciutto Chicken |

Step 3 – the tomato marinade

I use really good olive oil, champagne vinegar, and a squeeze of honey. Add some fresh shallots, garlic, basil, and thyme. Then season with salt, pepper, and chili flakes.

Add the tomatoes to that same skillet and pour over the marinade. Let the tomatoes simmer until they burst.

Step 4 – finish

Toss the fresh tomatoes with balsamic vinegar and basil.

Now plate the chicken and spoon over the hot tomatoes and oil. Add lots of fresh mozzarella. I like to use the mini balls, but torn mozzarella works too!

Next, top with the prosciutto.

Then I always finish with fresh basil.

Such a great summer dinner that’s ready in less than an hour. Plus it’s a dish that almost everyone will love!

Skillet Caprese Prosciutto Chicken |

Looking for other skillet-made dinners? Here are a few of my go-to’s. 

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki

Cajun Chicken Lazone with Herby Corn

Pesto Peach Chicken in White Wine with Burrata

Lastly, if you make this Skillet Caprese Prosciutto Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Caprese Prosciutto Chicken

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 572 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. Reduce the heat to LOW.
    2. In the same skillet, add 1 tablespoon olive oil and the chicken, lemon pepper seasoning, and sage. Then season with salt and pepper. Toss to coat. Sear on both sides until golden, 3-5 minutes per side. Pull the chicken out and set it on a plate with the prosciutto.
    3. Meanwhile mix 1/2 cup olive oil with the vinegar, honey, shallots, garlic, 1/2 cup of basil, and thyme. Season with salt, pepper, and chili flakes.
    4. Add 2 cups tomatoes to the skillet, then pour over the dressing. Simmer over medium heat until the tomatoes burst, 5 minutes.
    5. In a bowl toss 1 cup of tomatoes with the balsamic vinegar, 1/2 cup fresh chopped basil, salt, pepper, and chili flakes.
    6. Plate the chicken, then spoon the hot tomatoes and oil over each piece. Top with mozzarella, then the fresh tomatoes. Finish with all that crispy prosciutto and serve with some yummy crusty bread!


Homemade Lemon Pepper Seasoning: Mix 2 tablespoons lemon zest, 2-4 cloves grated garlic, 1 tablespoon black pepper (using more to your taste), 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon paprika, 1 tablespoon onion powder, 2 teaspoons kosher salt and chili flakes, to taste. 
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Skillet Caprese Prosciutto Chicken |

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  1. 3 stars
    I adapted this recipe to work for me. It was fantastic after I made a few tweaks. I did the first things and then set the chicken aside. I had some left over leeks about 1/2 a cup added them with the tomatoes to the pan sautéed them with the dressing and 1/4 of white wine and a bit of water. Then added 2 tbsp of butter to round out the sauce. Added the chicken back on top of the tomatoes sauce put on top the mozzarella balls and prosciutto to finish cooking. It was so so good!

  2. This one need to be re-visited and tweaked for sure. The directions were hard to follow and the amount of time that the chicken cook is not enough.

    And when you cook longer the sage and seasoning burns.

    The complete dish needs something else – we added orzo last minute that we Cooke din chick broth which was a perfect accompaniment.

    I did find the roasted tomatoes with the fresh was odd, I’d opt for one or the other next time and maybe try Feta vs Mozzarella balls.

  3. 3 stars
    Directions are off. Not sure how sear chicken breast for 3 minutes will Cook through, had to cook them 7 minutes on each side to be cooked through. Otherwise flavors were good but took way longer than I expected.

    1. Hi Claire! If the chicken is not fully cooked, I would add back to the skillet, but I use thin chicken so it cooks quickly! xT

  4. 5 stars
    Made this last night – it got rave reviews. Everyone loved the layers of flavor! The homemade lemon pepper seasoning is going to be in regular rotation! Added arugula on top for extra veggies. We served family style so we could all reach the yummy sauce to dip our grilled ciabatta bread. Loved it!

  5. 5 stars
    Made this tonight and everyone loved it. I did a few things differently (one inadvertently); I marinated the mozzarella balls with the tomatoes, basil and balsamic vinegar, and I plated the chicken on top of the burst tomatoes, then topped it with the marinated tomatoes and cheese, and then the crisped prosciutto. I didn’t realize until it was too late that after preparing the thyme, I forgot to include it! But the meal was so flavorful nothing seemed to be missing. Will definitely make again.

  6. I think there’s a step missing here. You have turn heat to LOW and sear chicken on each side (which doesn’t seem like the right temp to sear) and then next time chicken appears is when you’ve plated it. Do you return the chicken to pan with the tomatoes and cook down a little?

    1. Hey Sam! If the chicken is not fully cooked, I would add back to the skillet, but I use thin chicken so it cooks quickly! Hope this helps. xT

  7. Made this for dinner tonight. So delicious. We ended up sitting around the table with the pan in the middle, dipping chunks of bread in the sauce! Another great recipe. Thanks Tieghan.

  8. I used thighs and searing them did not cook them enough . Had to cook until they were done after searing .

  9. 5 stars
    Looks fabulous…👏👏👏 thanks for another great recipe. Making this Saturday night. Can’t see tomatoes in the ingredient list….

      1. 5 stars
        Thanks… a lot to think about putting everything together. Recipe looks fab I will be making this on Saturday (UK) for friends… with home grown new potatoes and a green pea shoot salad 👏👏💕

    1. How can you rate it five stars if you did t make it – this drives me crazy! Wait till you make it and like others on this recipe you will see needs some tweaking which she is fantastic at if proper feedback is provided!

  10. Based on reading the recipe, I assume 3 cups of cherry tomatoes are needed….I did not see the tomatoes listed in the ingredient list. Thanks

    1. Serious concern here for food safety if you just plate chicken after searing. That will not cook chicken to correct temp. I see it has been asked twice and not addressed. Was going to make it tonight but would like the correct instructions.

      1. Hi Debbie! If the chicken is not fully cooked, I would add back to the skillet, but I use thin chicken so it cooks quickly! xT

    2. Hey Gayle! I use thin chicken so searing for a few mins on each side usually does the trick! Hope this helps! xT

  11. Looks like you left tomatoes out of the ingredients list – based on directions: 3 cups, divided? Two in the skillet, one (halved? fresh, tossed with balsamic and basil)?