If it were up to us, we’d top everything with mozzarella. So naturally, this baked caprese chicken skillet with spaghetti is one of our favorite dinners on earth. It’s easy, tasty and ready in 30 minutes. (Oh, and it’s inspired by one of our fave salads of all time.)
If you want to riff, you could try chicken thighs in place of breasts—just adjust the cooking time as needed since they’ll take longer to cook. And while cherry tomatoes are kind of key to the caprese theme, another seasonal vegetable (like zucchini or corn) would taste just as delicious.
4 boneless, skinless chicken breasts
1 cup basil pesto (homemade or store-bought)
6 ounces fresh mozzarella cheese, sliced into 12 pieces
3 tomatoes, thickly sliced
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 ounces spaghetti
2 tablespoons balsamic vinegar
Chopped fresh basil, as needed for finishing
1. Preheat the oven to 350°F. Grease an oven-safe skillet generously with nonstick cooking spray.
2. Place the chicken breasts in the prepared skillet. Dollop 1 tablespoon pesto onto each piece and then rub it all over to fully coat the chicken.
3. Top each chicken breast with 3 mozzarella slices and a few tomato slices. Arrange the cherry tomatoes in the skillet around the chicken. Drizzle with olive oil and season with salt and pepper.
4. Transfer the skillet to the oven and bake until the cheese is melted, the tomatoes are soft and the chicken is fully cooked, 20 to 22 minutes.
5. While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (or according to the package instructions). Drain the pasta, then toss with the remaining pesto.
6. To serve, divide the pasta among four plates and top each serving with a piece of chicken. Drizzle each plate with ½ tablespoon balsamic vinegar and garnish with fresh basil.