Recipe courtesy of Heath Goldman for Food Network Kitchen

Caprese Chicken Breasts Pan-Fried from Frozen

Getting reviews...
Dinner prep just got a whole lot easier, thanks to this recipe -- it allows you to cook frozen chicken breasts without having to thaw them first. You’ll simply pan-fry the chicken until it’s golden brown (don’t worry, the oil won’t spatter), then layer them with fresh tomato slices and mozzarella cheese when they’re partially thawed to lock in the moisture as the chicken finishes cooking. The flavors are inspired by the classic Italian Caprese salad of tomato, mozzarella and basil -- here used as a garnish.
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
  2. Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more. 
  3. Top the chicken with the basil before serving. 
18m Easy 98%
CLASS
21m Easy 87%
CLASS
31m Easy 95%
CLASS
32m Easy 96%
CLASS
24m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages