This chicken caprese sandwich is simple yet bursting with flavor: pan-seared chicken, ripe tomato, fresh mozzarella, basil and pesto on toasted bread. Ready in about 15 minutes, it makes a perfect quick lunch or light dinner.
Note: originally published in 2020 and updated in 2023 with clearer instructions.
The timeless trio of basil, tomato and fresh mozzarella is always satisfying and refreshingly bright. This chicken caprese sandwich takes those flavors up a notch by adding a well-seasoned, pan-seared chicken cutlet and warm toasted bread. A smear of pesto brings extra moisture and herbaceous depth.
It comes together quickly—about 15 minutes from start to finish—making it ideal when you want something tasty without a long cook time.
Recipe ingredients
Ingredient notes
- Thin-sliced chicken breast (chicken cutlets): Use 1 or 2 pieces depending on their size and your bread—aim for a good balance between chicken, cheese and tomato. See tips below for slicing chicken into cutlets.
- Fresh mozzarella: Use fresh mozzarella (not low-moisture pizza/lasagna cheese) for the classic Caprese texture and flavor. Pre-sliced works well, or slice a larger ball yourself.
- Tomato: Choose ripe, firm tomatoes for the best flavor and neat slices. Larger tomatoes or heirlooms make attractive sandwich slices.
- Pesto: Store-bought pesto is convenient and delicious; homemade is even better if you have it. See recipe variations for alternatives.
Step by step photos
Here’s a concise step-by-step overview of how to build this sandwich.
1. Season the chicken generously on both sides with Italian seasoning, salt, pepper and garlic powder.
2. Pan-sear the seasoned chicken in a skillet until browned and cooked through.
3. While the chicken cooks, slice the tomato, tear or strip basil leaves and slice the mozzarella if needed.
4. Remove the chicken to a plate. If the skillet is dry, add a little oil and toast the bread 1–2 minutes per side until golden.
5. Assemble: bottom slice of bread, pesto, chicken, mozzarella, tomato (season tomato with salt and pepper if desired), basil, then the top slice spread with more pesto.
Tips and tricks
How to slice chicken into cutlets
Thin-sliced chicken breast cooks quickly and balances well with the other sandwich ingredients. You can buy pre-sliced cutlets or make them at home:
- Place a whole breast on a cutting board, press a flat hand on top and slice horizontally to create thin pieces. Peel the slice back as you cut for control.
- Repeat to get multiple thin pieces; one breast often yields about three cutlets. Target roughly 1/3-inch thickness. If pieces are thicker, cook them a bit longer or pound them thinner under plastic wrap with a rolling pin.
Other tips
- Remove basil stems before assembling; stems can be tough and stringy.
- The ingredient amounts are flexible—add extra mozzarella, tomato or pesto to taste. For a heartier option, make a double-decker sandwich with two chicken cutlets and double fillings.
Recipe variations
Try one of these easy swaps:
- If you don’t have pesto, drizzle olive oil and balsamic vinegar or spread a thin layer of mayo.
- Make this as a wrap using flatbread or stuff the ingredients into a pita instead of sandwich bread.
- Add other vegetables like roasted red peppers, thinly sliced onion or cucumber, sprouts or fresh spinach.
Storage and reheating
- This sandwich is best eaten fresh. Leftovers can be wrapped tightly and refrigerated for 1–2 days.
- To reheat, remove tomato and basil first, wrap the sandwich in foil and warm in a 350°F oven for 10–15 minutes until heated through. Replace tomato and basil or add fresh before serving.
Serving suggestions
- Pair with a bean or grain salad for a filling meal.
- For a lighter plate, serve with a green salad or roasted vegetables.
- This sandwich also goes well with a bowl of soup for a comforting combo.
Recipe FAQs
You can cook the chicken ahead and keep it covered in the fridge for 3–4 days. Assemble with cold chicken or reheat the chicken first by warming it gently in a skillet with a little oil over low heat, covered, until hot. Avoid overcooking to prevent dryness.
Yes. Use a larger pan to cook multiple cutlets at once or work in batches. Toast multiple bread slices at once by brushing with oil and toasting in a toaster oven or under the broiler until golden.
Thin-cut chicken cooks quickly—start with 2–3 minutes per side and add time if needed. Use an instant-read thermometer to confirm an internal temperature of 165°F at the thickest part.
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📖 Recipe
Chicken Caprese Sandwich
A quick, flavorful sandwich with pan-seared seasoned chicken, fresh mozzarella, basil and tomato.
- Author: Kate
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 sandwich
- Category: main course, entree
- Method: stovetop
- Cuisine: Italian inspired
Ingredients
- 1–2 pieces thin-cut chicken breasts (about 1/3 inch thick)
- Italian seasoning, to taste
- Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 teaspoon olive oil, plus more if needed
- 2 slices fresh mozzarella (about 2 ounces)
- 2–3 slices tomato
- 3–4 fresh basil leaves
- 2 slices hearty white bread
- 2 tablespoons pesto (store-bought or homemade)
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium heat. Generously season both sides of the thin-cut chicken with salt, pepper, garlic powder and Italian seasoning.
- When the oil is hot, add the chicken and cook 2–3 minutes per side, until browned and cooked through (internal temperature 165°F).
- While the chicken cooks, slice tomato and mozzarella if needed, and rinse basil, removing stems.
- Remove chicken to a plate. If the pan is dry, add a few drops of oil and toast the bread 1–2 minutes per side until golden.
- Assemble: spread half the pesto on the bottom slice of bread, add the chicken, top with mozzarella and tomato (season tomato with salt and pepper), add basil leaves, then top with the remaining pesto on the second slice of bread. Serve immediately.
Notes
Use 1 or 2 thin-cut chicken pieces depending on size and appetite. If you don’t have thin-cut breasts, slice a whole breast horizontally or pound thicker pieces thinner under plastic wrap.
Ingredient amounts are flexible—adjust tomato, mozzarella and pesto to your taste. To make multiple sandwiches, cook chicken in batches or in a larger skillet and toast bread in a toaster oven or broiler.
Nutrition
- Serving Size: 1 sandwich
- Calories: 516
- Sugar: 3.4 g
- Sodium: 743 mg
- Fat: 24.6 g
- Saturated Fat: 9.9 g
- Carbohydrates: 26.1 g
- Fiber: 1.6 g
- Protein: 39.1 g
- Cholesterol: 123 mg