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Keeping things colorful and easy today with this Pesto Caprese Chicken in White Wine Pan Sauce. Seasoned chicken seared until golden, with sweet summer tomatoes, bacon, and a savory white wine pan sauce. The chicken is finished with basil pesto, mozzarella cheese, and fresh heirloom tomatoes. It’s simple, oh so pretty, and made in just under thirty minutes.
You know it’s the end of summer when the tomato recipes just keep coming. Hoping you’re not tired of them just yet because I think this Caprese chicken is my favorite tomato recipe of the summer.
Originally this recipe started off completely different. There actually weren’t any tomatoes or pesto involved. But when I looked over on the counter to see a basket my dad put together full of both heirloom and cherry tomatoes, I knew I needed to make something with those guys.
And since the garden is still full of basil, I wanted to include that too!
And just like that, an entirely new dish was created in my head. I quickly texted my mom to confirm that this was indeed a solid idea. She agreed, and said it sounded delish!
And onto the details…
This is yet another skillet recipe, so as you might imagine, it’s pretty darn simple.
Start with the chicken. Instead of just leaving it plain, I dredged the chicken through a mix of flour, parmesan, and Italian seasoning. It makes the chicken feel a little fancy and, of course, is much more flavorful too.
Now start cooking
Cook the bacon until crispy, then pull it out of the pan. If you don’t love bacon you can skip it. But I do think it adds a lot of flavor to the white wine sauce.
Now add that chicken to the same skillet and cook until golden on both sides. Pour in some white wine and simmer for a few minutes to help the sauce thicken.
Remove the skillet from the heat and arrange the cherry tomatoes around the chicken. Spoon the basil pesto over each piece of chicken. Then top with a slice or two of mozzarella, and a slice or two of tomatoes.
Season everything with a drizzle of olive oil and chili flakes.
Finish the dish off in the oven. Serve it up warm, while the sauce is bubbling and the cheesy is melty.
Don’t forget to add back the bacon and lots of fresh basil before serving though!!
And that’s it.
The chicken is insanely delicious, think a little crispy, seasoned wonderfully with a good mix of Italian seasonings and basil pesto. And cheesy too!
The sauce is rich and savory with hints of sweet wine, burst cherry tomatoes, and crispy bacon.
Perfect for spooning over this cheesy chicken. Everything together is just a wonderful mix of summer flavors that feels a little cozier for the end of the season!
What’s great about this dish is that even though it’s tomato based, it can easily be made from now throughout the month of September, and even into October.
Plus it’s quick and simple. The ideal weeknight dinner that’s pretty enough to serve up on weekends too!
Looking for other Caprese recipes, try these:
One Pot 4 Cheese Caprese Mac and Cheese
Lastly, if you make this Pesto Caprese Chicken in White Wine Pan Sauce, 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!
Pesto Caprese Chicken in White Wine Pan Sauce
Servings: 4
Calories Per Serving: 742 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup all-purpose flour, or use gluten free
- 1/4 cup grated parmesan
- 1 tablespoon Italian seasoning
- 4 boneless skinless chicken breasts
- kosher salt and black pepper
- 4 slices thick cut bacon, chopped
- 3 tablespoons extra virgin olive oil
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup basil pesto
- 8 ounces mozzarella cheese, sliced
- 1 1/2 cups cherry tomatoes
- 1-2 heirloom tomatoes, sliced
- chili flakes
- 1/2 cup fresh basil, torn
Instructions
- 1. Preheat the oven to 425° F.2. Season the chicken with salt and pepper. Place the flour, parmesan, and Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the flour, tossing to coat. 3. Cook the bacon until crisp in a large oven safe skillet. Remove from the skillet and set aside.4. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until golden on both sides, about 3 minutes per side. Reduce the heat to medium low and pour in the wine. Simmer 5 minutes. Remove from the heat, arrange the cherry tomatoes around the chicken. Spoon the pesto over each piece of chicken, then add a slice of mozzarella, and 1-2 tomatoes slices to each piece of chicken. Drizzle everything with 1 tablespoon olive oil and season with salt, pepper, and chili flakes. 5. Bake 5-10 minutes, until the cheese is melted. Top with bacon and fresh basil. Enjoy!
Absolutely loved this. All of the flavors worked perfectly. Tieghan, your recipes never disappoint.
Hey Kim,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
This is a wonderful recipe. It is easy to make and so delicious. I especially loved the sauce that it makes. I will definitely be adding this to my favorite recipes.
Hey Kelly,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Made this the other day, it turned out to be so delicious and easy to make. Very tasty I did use a bit more pesto. We all loved it. I would make this again and again.
Hey Anita,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Made this tonight. The flavor was very good, but the cooking times were off.
I used average sized chicken breasts and they were under done. Next time I will increase the cooking time on the stove to 10-15 min. with the cherry tomatoes cooking at the same time, so they burst. Then finish in the oven for 7-10 min.
I cut the dredging mixture in half for 3 breasts, and it was still much more than needed as you’re not dipping the breasts in milk or egg to help the coating stick, so very little is used.
Hey Joan,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Sorry your chicken took longer to cook. Have the best day:) xTieghan
This was delicious! Had to bake my chicken breasts a few more minutes in the oven, since they were thick. Flavors were on point and it was a huge hit!
Hey Andrea,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Hi! What kind of skillet is this that you cooked in? Thanks!
Hey Tracy,
Sorry, I do not have a link for this pot, it’s vintage. Please let me know if you have any other questions! xTieghan
This is delicious and quick and easy to make.
I made home made basil pesto the day before and tomato’s from my garden
Perfect end of summer dish!
Hey Joanne,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
This is delicious! So I didn’t have pesto and subbed sundried tomato pesto and layered basil leaves on top of that before the cheese and tomato slices. I also didn’t have mozzarella but I used Havarti. Fantastic!
Hey Tracey,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
I made this wonderful dish and my husband has requested that it be made often. Super quick, super easy – extremely flavorful meal. Thank you.
Hey Pamela,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
Made it for dinner last night. I used tomato pesto because I prefer this one over the regular one. The dish is one of the most tasteful Inhave ever made!!! Plus, I just discovered your blog last month. It was the 1st recipe I was cooking from it. Looking forward for more!
From another mountain girl (Mont-Tremblant)
Hey there,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hey Tieghan!
I just made this for dinner tonight & it was delicious! I didn’t use the bacon because I didn’t realize I needed it and so I didn’t have any. I don’t know how I could’ve missed it but honestly, it was so good without it I don’t think I’d even bother with it next time I make it. There will definitely be a next time too. So, so good!!! Thx!
Delicious and will be making it again! Gathered tomatoes and basil from our garden. Made fresh pesto in a blender, for 1T of pesto on each chicken breast. Left some chicken without the cheese (for dairy free), some chicken without the tomato for picky kids. The chicken was slightly frozen and huge, so cut breasts in half and pan fried a few extra minutes.
Paired with plain pasta for dinner, spooning the white wine sauce over the noodles. Such a hit with the whole family that we barely have any leftovers!
Hey Jen,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Hey Kate,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Could you substitute anything for the white wine? Pregnant and wanting to avoid it, thanks!
Hey Karin,
You can use chicken broth in place of the wine. I hope you love this recipe, please let me know if you give it a try! xTieghan
Made this last night for dinner – the flavours were amazing along with the vibrant colours. A perfect late summer meal!
Hey Suzanne,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Another hit! I made this last night with the fresh tomatoes I received from the basket we receive from a local CSA farm, the tomatoes were delicious and the pesto an outstanding combination. I loved all the sauce, it was delicious served with jasmine rice! My husband is a very picky eater and he loved the dish!
Hey Deborah,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan
I prepared this today for my family and they absolutely loved it. Really delicious. As mentioned, it would be great without the bacon too. Will make again!
Hey Simone,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan