Low Carb Pesto Caprese Chicken
This Low Carb Pesto Caprese Chicken is a skillet-seared chicken breast topped with herby pesto, melted fresh mozzarella, juicy tomatoes, and a garlicky balsamic reduction.
Servings: 4 people
Calories: 239kcal
Cost: $10
Equipment
Ingredients
- 2 medium chicken breasts sliced lengthwise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoon pesto sauce
- 4 basil leaves
- 4 slices fresh mozzarella
- 4 slices of tomato
Balsamic Drizzle
- 1 clove garlic minced
- ¼ cup balsamic vinegar
Instructions
- Slice each chicken breast lengthwise in half to make 4 even cutlets. Season both sides with salt and pepper.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and cooked through.
- While chicken cooks, combine balsamic vinegar and minced garlic in a small saucepan over medium-low heat. Simmer 8 to 10 minutes until reduced to a thick glaze.
- Leave the chicken in the skillet. Brush each cutlet with balsamic reduction, spread pesto on top, add a basil leaf, then lay a slice of fresh mozzarella over each one.
- Transfer the skillet to the oven and broil for 2 to 3 minutes until the mozzarella is melted and bubbling.
- Remove from oven and top each cutlet with a fresh tomato slice.
- Drizzle with remaining balsamic glaze, garnish with fresh basil and serve immediately.
Video
Notes
- Use fresh mozzarella, not shredded
- Don't skip the balsamic reduction
- Broil, don't bake
Nutrition
Calories: 239kcal | Carbohydrates: 4g | Protein: 18g | Fat: 16g | Fiber: 0g | Sugar: 3g
