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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.

Pesto Caprese Chicken in White Wine Pan Sauce |

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!

Pesto Caprese Chicken in White Wine Pan Sauce |

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.

Pesto Caprese Chicken in White Wine Pan Sauce |

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.

Pesto Caprese Chicken in White Wine Pan Sauce |

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.

Pesto Caprese Chicken in White Wine Pan Sauce |

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.

Pesto Caprese Chicken in White Wine Pan Sauce |

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!

Pesto Caprese Chicken in White Wine Pan Sauce |

Looking for other Caprese recipes, try these:

Caprese Pesto Tarts 

Caprese Chicken Pasta Salad

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

Prep Time 15 minutes
15 minutes
Total Time 30 minutes
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.



  • 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!
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Pesto Caprese Chicken in White Wine Pan Sauce |

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  1. I am planning on making this tomorrow for my parents. Do you drain the bacon grease before adding the chicken? Excited to try this one!

    1. Hey Caitlin,
      If you have a lot of grease then yes I would drain it:) Please let me know how the recipe turns out, I hope you love it!! xx

  2. 5 stars
    Ive been making my own Caprese chicken for a while but the WHITE WINE PAN SAUCE was to DIE for. This is definitely taking the place of my current recipe! We served it over pasta and it was incredible!

    1. Hey Nicole,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

  3. Hey teagan,
    Not from the US so just wanted to your skillet like a french pan? Would a french pan work just as well?
    Thanks x

  4. 5 stars
    Easy and delicious, very flavourful. Reminded me of Chicken Parmesan only better. We served it with a side of pasta, excellent with the extra sauce.

  5. 5 stars
    This came together really quick. Perfect for a week night. I’d definitely say that this is a recipe that requires quality ingredients. The tomatoes need to be in season and flavorful or they won’t add anything to it. I used pancetta instead of bacon because that’s what I had on hand. I used buffalo mozzarella as that more flavor than regular mozzarella. I’d also recommend a side of pasta or a fresh baguette to sop up the delicious pan sauce.

    1. Hey Tracy,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. Hey David,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan

  6. 5 stars
    My fiance said this was probably the most flavorful chicken I have ever cooked! I do think I will serve it with a side of pasta next time!

    1. Hey Alicia,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan

  7. 4 stars
    I made this recipe tonight exactly as the recipe suggested. It took me closer to an hour from start to table. I liked the recipe, but, it was a little lacking. I would make it again, but, certainly not one of my favorites from Tiegen.

    1. Hey Christopher,
      Thanks for giving the recipe a try, sorry it took you longer than expected and was not your favorite. xTieghan

  8. This is on the menu tonight. I’m confused because there is no mention of leaving the bacon fat in the pan and adding the olive oil. I plan on putting a tablespoon of rendered bacon fat in, I bake all my bacon in the oven and save the fat. Much easier than frying it. No heirloom tomatoes but I do have some “Big Boy” ones from our garden. Will update later.

    1. Hey Susan,
      I hope you love this recipe! I leave about 1 tablespoon of the bacon fat in the dish for flavor. Let me know how it turns out! xTieghan

    1. Hey Ruth,
      You bet, you will just want to make sure you are using a large enough pan! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  9. 5 stars
    We made this last week and I just so happened to have some heirloom tomatoes left from the garden. We made a rice side and the Brussels. So good! Thank you!