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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.
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!
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!
Details
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.
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!
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
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.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 ounces prosciutto
- 6 boneless skinless chicken cutlets or thighs
- 2 tablespoons lemon pepper seasoning
- 1 tablespoon fresh sage, chopped
- kosher salt and black pepper
- 1/2 cup extra virgin olive oil
- 2 tablespoons champagne or apple cider vinegar
- 2 teaspoons honey
- 1 shallot, chopped
- 4-6 cloves garlic, chopped
- 1 cup fresh basil, chopped
- 2 tablespoons fresh thyme, chopped
- chili flakes
- 3 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 8 ounces mini mozzarella balls
- grilled bread, for serving
Instructions
- 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!
Notes
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.
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!
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.
Hey Destiny! I’m so sorry about that! Thank you for letting me know! xT
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.
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
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!
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
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.
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
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?
Sorry, skip the LOW part, but wondering what you do with chicken after you’ve seared it. Thanks!
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
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.
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
Can’t wait to make this!
Hope you love it! xT
I used thighs and searing them did not cook them enough . Had to cook until they were done after searing .
Thank you for the feedback Karen! xT
Looks fabulous…👏👏👏 thanks for another great recipe. Making this Saturday night. Can’t see tomatoes in the ingredient list….
Hey Nina! I’m so sorry about that! The recipe is all fixed now! xT
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 👏👏💕
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!
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
Hi Deidre! So sorry for the confusion! The recipe includes the tomatoes now! xT
Tomatoes are not listed on the recipe ingredient list, FYI
Thank you for letting me know! The recipe is all fixed now!
I’m confused. There are no tomatoes listed in the ingredients. How much tomatoes should there be?
Sorry for the confusion! The recipe is all fixed now! xT
You only sear the chicken? Then plate it
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.
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
Hey Gayle! I use thin chicken so searing for a few mins on each side usually does the trick! Hope this helps! xT
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)?
Thanks for the heads up, Carrie! It’s all fixed, Thank you for letting me know! xT