Caprese Chicken Skillet (Printable Version)

Italian-inspired chicken with tomatoes, fresh mozzarella, basil, and balsamic glaze prepared in a single skillet for easy weeknight dining.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Caprese Topping

05 - 2 large ripe tomatoes, sliced
06 - 8 ounces fresh mozzarella, sliced
07 - ½ cup fresh basil leaves, torn

→ Balsamic Glaze

08 - ⅓ cup balsamic vinegar
09 - 1 tablespoon honey

# Directions:

01 - Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from skillet and set aside.
03 - In the same skillet, reduce heat to medium. Arrange tomato slices on top of the chicken breasts. Place mozzarella slices over the tomatoes. Cover the skillet and cook for 2-3 minutes until the cheese melts completely.
04 - While the cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency.
05 - Transfer chicken to serving plates. Sprinkle fresh basil over the chicken and drizzle generously with the balsamic glaze.

# Expert Suggestions:

01 -
  • Everything happens in one skillet, so you're not stuck scrubbing pots while your dinner gets cold.
  • The balsamic glaze tastes like you fussed over it, but it's just vinegar, honey, and five minutes of simmering.
  • It's naturally low carb and gluten free, which means you can serve it to almost anyone without adjusting a thing.
  • Fresh mozzarella melts into creamy pools that soak into the chicken and make every bite feel indulgent.
02 -
  • Don't flip the chicken too early or it will stick and tear, wait until it releases easily from the pan and you'll get a perfect crust.
  • If your balsamic glaze gets too thick, whisk in a teaspoon of water off the heat to loosen it back up.
  • Use a meat thermometer to check doneness because overcooked chicken breasts turn dry and chalky no matter how good the toppings are.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear uniformly and finish at the same time.
  • Taste your balsamic glaze before drizzling, some vinegars are sharper than others and you might want an extra drizzle of honey.
  • Use a skillet with a tight fitting lid so the cheese melts evenly without having to add water or turn up the heat.
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