Caprese Chicken Skillet (Printable)

Vibrant Italian chicken with fresh tomatoes, mozzarella, and basil cooked in one skillet for minimal cleanup.

# What You 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 It:

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 to 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 and place mozzarella slices over the tomatoes. Cover the skillet and cook for 2 to 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 to 7 minutes, stirring occasionally, until thickened to a syrupy consistency.
05 - Sprinkle fresh basil over the chicken and drizzle with the balsamic glaze.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less scrubbing and more time enjoying the meal.
  • The balsamic glaze adds a restaurant quality finish without any fancy technique.
  • Its naturally gluten free and low carb, so it fits easily into most eating styles.
  • Fresh basil and melted mozzarella make every bite taste like summer in Italy.
02 -
  • Do not skip drying the chicken before seasoning, moisture prevents a proper sear and you will end up steaming instead of browning.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens more as it cools and becomes easier to control.
  • If your chicken breasts are thick, pound them to an even thickness or slice them in half horizontally so they cook evenly.
03 -
  • Let the chicken rest for a few minutes after searing and before adding toppings, it keeps the juices locked in.
  • Use a lid that fits snugly to trap steam and melt the cheese quickly without overcooking the chicken.
  • Make a double batch of balsamic glaze and keep it in the fridge, it is incredible on salads, roasted vegetables, and even strawberries.
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