Ultimate Savory Chicken Caprese Galette: An Easy & Elegant Dinner Recipe
There’s something inherently charming about a galette. It’s the culinary equivalent of effortlessly chic – rustic, inviting, and utterly delicious. Unlike its more structured cousins, the pie or tart, a galette embraces imperfection, celebrating a free-form, open-faced design that requires minimal fuss. It’s a go-to for both sweet and savory creations, transforming simple ingredients into a stunning meal without the pressure of perfect crimping or intricate lattice work. For those who love the idea of homemade pastry but shy away from complex techniques, the galette is a revelation, proving that beauty often lies in simplicity.
And when it comes to flavor combinations, few are as universally adored as Caprese. My first encounter with a Caprese salad during a trip to Italy left an indelible impression. I was struck by how a mere handful of ingredients – ripe tomatoes, fresh mozzarella, aromatic basil, and a drizzle of olive oil – could create such a harmonious and unforgettable taste experience. Each bite delivers a perfect symphony of acid, sweetness, and a touch of salt, making it a timeless classic. Even years later, the mere mention of Caprese conjures images of sun-drenched Italian afternoons and the vibrant, fresh flavors that define it.
The Perfect Marriage: Chicken, Caprese, and Flaky Pastry
This Chicken Caprese Galette takes all the beloved elements of that iconic Italian salad and elevates them into a hearty, satisfying main course. Imagine tender, browned chicken nestled amongst creamy mozzarella, sweet cherry tomatoes, and aromatic pesto, all embraced by a golden, flaky pastry crust. It’s truly the epitome of an uncomplicated gourmet meal. Despite its fancy name, this dish comes together with surprising ease, requiring only a few straightforward steps. Yet, the resulting flavor and presentation are sure to impress anyone lucky enough to share a slice.
Beyond its deliciousness, this galette offers incredible versatility. While it makes for a spectacular dinner centerpiece, it also shines as a delightful lunch option throughout the week. It reheats beautifully, whether gently warmed in the oven to crisp up the crust or quickly heated in the microwave for a convenient meal. This makes it an ideal choice for meal prep, ensuring you have a flavorful and satisfying dish ready to go when hunger strikes.
Crafting Your Flaky Galette Crust: A Step-by-Step Guide
The foundation of any great galette is its crust. While it might seem daunting, making homemade pastry for a galette is surprisingly forgiving. The key to a flaky crust lies in using cold butter and handling the dough minimally. Start by combining your flour, a pinch of sugar (to aid in browning and flavor balance), and salt in a large bowl. Then, gradually work in cold, cubed butter. The goal isn’t to create a smooth, homogenous dough, but rather to leave small pieces of butter intact. These butter pockets will create steam as they bake, resulting in those coveted flaky layers.
When incorporating the butter, use your fingertips to gently rub or squeeze the cubes until the mixture resembles coarse meal with some pea-sized butter pieces still visible. This textural variation is what gives the galette its rustic charm and incredible texture. Finally, drizzle in ice water, just enough to bring the dough together. Overworking the dough develops gluten, leading to a tough crust, so aim for just a few gentle kneads—3 to 4 times should be sufficient. Once formed into a disk and tightly wrapped in plastic, a mandatory 30-minute chill in the refrigerator allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a truly tender crust.
Building the Flavorful Chicken Caprese Filling
The filling is where this galette truly shines, bringing together the iconic Caprese flavors with savory chicken. Begin by preparing your chicken. Cut two chicken breasts into ½-inch pieces for even cooking. In a medium skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about a minute until fragrant, being careful not to burn it. Then, add your chicken pieces, cooking them until they are beautifully browned on all sides and cooked through. Season generously with salt and pepper to taste. Once cooked, remove the chicken from the heat and allow it to cool slightly while you prepare the other components. Cooling prevents the chicken from cooking further and ensures it’s not too hot when added to the pastry.
Now comes the assembly. Once your galette dough has chilled, roll it out onto a lightly floured surface or directly onto parchment paper into a 10-inch round. Don’t worry about perfect edges; the rustic look is part of its appeal. Next, spread a generous layer of pesto sauce over the dough, leaving a 1-inch border around the edges. Pesto not only adds a burst of herbaceous flavor but also acts as a foundational layer that prevents the crust from becoming soggy. On top of the pesto, evenly sprinkle a cup of shredded mozzarella cheese. This creates a creamy base that binds the filling together. Finally, arrange the browned chicken pieces over the mozzarella, followed by the halved cherry tomatoes. The vibrant colors of the tomatoes will peek through, adding visual appeal to the finished galette.
Baking to Golden Perfection and Serving Suggestions
With your galette assembled, it’s time for the final touches before baking. Carefully fold the pastry edge up and over the filling, creating a beautiful 1-inch border. This not only keeps the filling contained but also creates a lovely, rustic frame. For that irresistible golden-brown finish and extra crispness, brush the pastry border and edges with melted butter. This simple step adds richness and helps achieve a perfectly baked crust.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a rimmed baking sheet with parchment paper – this is crucial for easy transfer and cleanup, especially if any cheese or tomato juices bubble over. Carefully transfer your assembled galette, still on the parchment paper, to the prepared baking sheet. Bake for approximately 35 minutes, or until the crust is golden brown and the filling is bubbly and aromatic. You might notice some liquid from the cheese and tomato juices accumulating on top; this is normal. Carefully drain off any excess liquid before proceeding. Once out of the oven, slide the galette, still on its parchment paper, onto a wire rack to cool for about 5 minutes before serving. This brief cooling period allows the filling to set and makes for easier slicing. Finish with a generous sprinkling of freshly chopped basil leaves, which brightens the flavors and adds a beautiful pop of green.
Customizing Your Caprese Galette: Endless Possibilities
One of the joys of a galette is its adaptability. While this Chicken Caprese Galette is stellar as is, don’t hesitate to get creative with variations. For a different cheese profile, consider adding a sprinkle of Parmesan or a few dollops of creamy ricotta alongside the mozzarella. If you’re looking to add more vegetables, sautéed spinach, thinly sliced bell peppers, or even caramelized onions would be delicious additions. For protein alternatives, cooked turkey sausage or even a vegetarian option with hearty mushrooms and zucchini could work wonderfully. A drizzle of balsamic glaze over the finished galette can also enhance the Caprese flavors with a touch of tangy sweetness. Experiment with different herbs beyond basil, like oregano or thyme, to slightly shift the flavor profile. The beauty of this rustic dish is that it welcomes your personal touch and culinary imagination.
This Savory Chicken Caprese Galette is more than just a recipe; it’s an invitation to enjoy simple, fresh ingredients transformed into something truly special. It’s perfect for a cozy weeknight dinner, impressive enough for entertaining, and endlessly adaptable to suit your taste. Embrace the rustic charm and savor every bite of this easy, elegant meal.
table of contents
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Savory Chicken Caprese Galette
ingredients
- 1 cup all-purpose flour
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter cubed into 1/2” pieces
- 1/4 cup ice water
- 1/2 Tbsp olive oil
- 2 cloves garlic minced
- 2 boneless, skinless chicken breasts cut into 1/2” pieces
- 2 Tbsp pesto sauce
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- 6 fresh basil leaves chopped, for garnish
- Salt & freshly cracked black pepper
- 1 Tbsp melted butter
instructions
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Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add half of the cold, cubed butter to the flour mixture. Using your fingertips, gently work the butter into the flour, squeezing the cubes between your fingers until the mixture resembles a coarse meal. Add the remaining butter and continue to work it in until the largest pieces of butter are approximately the size of a pea. Drizzle the ice water over the dough gradually, bringing it together with a few gentle kneads (3-4 times). Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
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Preheat Oven & Prep: When you’re ready to bake, preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
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Cook the Chicken: In a medium skillet, heat the olive oil over medium-high heat. Once hot, add the minced garlic and sauté for approximately 1 minute until fragrant. Add the chicken pieces and cook until they are browned on all sides and cooked through. Season the chicken generously with salt and pepper to taste. Remove from heat and allow to cool slightly.
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Assemble the Galette: On a lightly floured surface or directly on the parchment paper, roll out the chilled galette dough into a 10-inch round. Spread the pesto sauce in an even layer over the dough, ensuring to leave approximately a 1-inch border from the edges. Sprinkle the shredded mozzarella cheese evenly over the pesto. Arrange the cooked chicken pieces on top of the mozzarella, followed by the halved cherry tomatoes.
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Shape and Brush: Carefully fold the pastry edge up and over the filling to create a rustic 1-inch border. Brush the folded pastry border and edges with the melted butter.
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Bake and Serve: Transfer the galette (on the parchment paper) to the prepared baking sheet. Bake for 35 minutes, or until the crust is golden brown and the filling is bubbly. There might be some liquid from the cheese and tomato juices; carefully drain any excess off the top if needed. Transfer the galette, still on its parchment paper, to a wire rack to cool for approximately 5 minutes before slicing and serving. Garnish with freshly chopped basil leaves.