Caprese Chicken Skillet (Printer-Friendly)

Juicy chicken topped with ripe tomatoes, fresh mozzarella, and basil in a tangy balsamic glaze. One skillet, 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 cup fresh basil leaves, torn

→ Balsamic Glaze

08 - 1/3 cup balsamic vinegar
09 - 1 tablespoon honey

# How To Make:

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 the 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 - 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.
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 thickened and syrupy.
05 - Sprinkle fresh basil over the chicken. Drizzle with the balsamic glaze and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, so you're not stuck washing a pile of dishes when you just want to sit down and eat.
  • It looks and tastes like you spent hours in the kitchen, but you'll be plating in half an hour.
  • The combination of melted mozzarella, sweet tomatoes, and tangy balsamic glaze hits every flavor note without feeling heavy.
  • It's naturally low carb and gluten free, so it fits into most meal plans without any fussy substitutions.
02 -
  • Don't skip patting the chicken dry before seasoning, or it will steam instead of sear and you'll lose that golden crust.
  • If your skillet doesn't have a lid, use a baking sheet or large plate to cover it while the cheese melts.
  • Watch the balsamic glaze closely in the last minute because it can go from glossy to burnt in a blink.
  • Let the chicken rest for a minute after searing so the juices redistribute and it stays tender when you slice into it.
03 -
  • If you want even more flavor, rub the chicken with a pinch of Italian seasoning or dried oregano before you season it with salt and pepper.
  • Use a meat thermometer to check doneness instead of cutting into the chicken, that way you keep all the juices inside.
  • Make a double batch of the balsamic glaze and keep it in the fridge, it's incredible drizzled over roasted vegetables, salads, or even vanilla ice cream.
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