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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I haven’t eaten it yet, but it looks beautiful. I made it with thighs, not breasts (it’s what I had on hand), and I used some seriously thick bacon, so they are more crispy lardons than slices of bacon. I made it ahead so I can bake it when my husband is closer to home. Some pasta with pesto and crispy bread…dinner in 30 min. Thanks for the recipe!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
Outstanding! Juicy, flavorful, beautiful. Just follow the recipe!
Love to hear that!! Thank you so much for giving the recipe a try! xT
I made this for our recipe Sunday get together!(we get together to try different recipes) This was a hit! I made it exactly how the recipe states. We added it to our rotation! Thanks for the awesome recipe!
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
This was delicious! I made it for a quick date night dinner and my boyfriend and I both loved it. I added some fresh chopped garlic with the tomatoes for a little extra flavor. Thank you for the recipe! (PS: I did omit the bacon because our salad had prosciutto in it and I didn’t want to over bacon us, if that’s possible, but I’m sure it would have been delicious!)
Thanks for trying out the recipe! So glad you loved it! xT
One of my favorites! I️ make this all the time and my boyfriend loves it, too. I️ toss some brussel sprouts in when I️ add the chicken to the pan for some extra veg. And I️ make a small amount of the basil lemon orzo (from other HBH recipes) to put as a base…it’s great with the wine sauce! This gives me lots of leftovers and a healthy, delicious meal.
Hey Emily,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Super easy & delicious! I made this with orzo and had plenty of leftovers for a second meal 🙂
Hey Kacy,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
This dish was delicious and would make again. The breading was sticking to the pan so the chicken wasn’t browning. Maybe not hot enough? I didn’t want to burn the bottom of the pan so I skipped the browning part and added the wine. Still turned out great.
Hi Shelley,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! I would make sure you are allowing an extra flour mixture to fall off so it’s not loading down the chicken. I hope this helps. Hope you’re off to a great Saturday! xT
Another 5 star review from my family. The tomatoes just melted into this delicious gravy. Served it up with a side of garlicky broccolini and crusty bread. Just great!
Hi David,
Amazing! So glad to hear that your family enjoyed this recipe, thanks so much for making it! xx
This was a big hit. My husband loved it. We had tomatoes and basil from the garden and it was phenomenal. Thanks for a great recipe!
Hi Jen,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
Amazing meal the entire family enjoyed-my husband said it tasted like restaurant quality!
Hi Cindy,
Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Huge hit with my family. Perfect just the way it is with fresh tomatoes and basil from the garden. Next time I might use boneless chicken thighs because they are yummy and boneless breast seem to be getting so massive. I spent a lot of time prepping to get them small enough to fit in my pan.
Hey Ann,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
This was sooo good, my family loved it! I think I’ll omit the bacon next time to make it a little healthier, but it did add a special touch to the dish.
Hi Renae,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
I love anything that has Caprese in it so I had to try this recipe…I LOVE IT! Such a perfect combo with everything. I skipped the bacon (so sorry!) because I’m not a fan of bacon on anything and it still had so much flavor and I’ll definitely make it again!
Hi Erika,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
I made this tonight and it was so flavorful. Be sure not to skip the bacon. It adds a pleasant depth of flavor. My bacon was pre-cooked so I simply crisped it in the microwave and added a little extra EVOO to fry the chicken. I served it with a side of spaghetti noodles and salad. YUM!
Hi Gina,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
Made this for Father’s Day dinner this evening and it was amazing. It is not a light dinner between all the oil in the pesto, lots of cheese, bacon, etc., so we just had a Caesar salad on the side… but holy smokes is it delicious. This is a keeper we will make over and over again. Thank you for continuing to share your yummy recipes.
Hey Lindsay,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan