Save to Pinterest The smell of balsamic simmering on the stove always brings me straight back to a tiny apartment kitchen with terrible ventilation and incredible food. I was trying to impress someone who claimed they didn't like chicken breast because it was always dry. This Caprese skillet changed their mind in under forty minutes. The cheese melts into the tomatoes, the glaze pools around the edges, and suddenly boring weeknight protein becomes something you actually crave.
I made this for a small dinner party once, and everyone went quiet after the first bite. Not awkward quiet, but that good kind where people are too busy enjoying their food to talk. One friend asked if I'd taken a cooking class. I laughed and told her it was just chicken, tomatoes, and cheese cooked in the right order. She didn't believe me until I walked her through it the next week.
Ingredients
- Boneless, skinless chicken breasts (4): The star of the dish, and the trick is not to overcook them or they turn into rubber—pull them off right at 74°C and let carryover heat finish the job.
- Kosher salt (1 teaspoon): Season generously because bland chicken is a tragedy, and kosher salt distributes more evenly than table salt.
- Freshly ground black pepper (½ teaspoon): Fresh cracks of pepper add a bite that pre-ground just can't match.
- Olive oil (1 tablespoon): Use a good one if you have it, the flavor comes through in the fond left on the pan.
- Ripe tomatoes (2 large, sliced): Choose tomatoes that smell like summer, firm enough to slice but soft enough to release juice as they cook.
- Fresh mozzarella (225 g, sliced): The creamy, milky kind in water, not the low-moisture stuff meant for pizza—it melts like a dream.
- Fresh basil leaves (½ cup, torn): Tear them by hand right before serving so they stay vibrant and aromatic.
- Balsamic vinegar (⅓ cup): A decent bottle makes a difference here, it reduces into something almost candy-like.
- Honey (1 tablespoon): Balances the acidity and helps the glaze cling to the chicken.
Instructions
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides with salt and pepper. Dry chicken sears better and gets that golden crust you want.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in gently and let them cook undisturbed for 5 to 6 minutes per side until deeply golden and cooked through to 74°C. Remove them to a plate and don't wipe out the pan.
- Build the Caprese topping:
- Return the chicken to the skillet, reduce the heat to medium, and layer tomato slices over each breast, then top with mozzarella. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts into the tomatoes.
- Make the balsamic glaze:
- While the cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat and simmer for 5 to 7 minutes, stirring now and then, until it coats the back of a spoon. It will thicken more as it cools.
- Finish and serve:
- Scatter torn basil over the chicken and drizzle the warm balsamic glaze generously over everything. Serve straight from the skillet if you're feeling rustic.
Save to Pinterest There was a night when I was too tired to think and this recipe saved me from cereal for dinner. I had all the ingredients already, and within half an hour I was sitting at the table with something that tasted like I'd tried. It reminded me that good food doesn't have to be complicated, it just has to be made with a little attention.
Choosing Your Tomatoes
I used to grab whatever tomatoes were on sale until I realized how much the variety mattered. Heirloom tomatoes bring sweetness and color, while Roma tomatoes hold their shape better under the cheese. If it's winter and the tomatoes look sad, use cherry tomatoes halved—they're almost always reliably flavorful. Smell them before you buy, if they don't smell like anything, they won't taste like much either.
Getting the Glaze Right
The first time I made balsamic glaze, I walked away for two minutes and came back to a burnt, sticky disaster. Now I stay close, stir often, and pull it off the heat when it's still a little thinner than I want—it continues to thicken as it cools. If you accidentally over-reduce it, whisk in a teaspoon of warm water to loosen it back up. Keep a spoon nearby and test the consistency by dragging it across the back.
Serving and Pairing Ideas
This chicken is rich enough to stand on its own, but I love serving it over a handful of arugula dressed with lemon and olive oil. The peppery greens cut through the sweetness of the glaze. Crusty bread is non-negotiable for mopping up the juices, and if you want to keep it low-carb, roasted zucchini or cauliflower rice work beautifully. Leftovers, if you have any, are excellent cold on a salad the next day.
- Serve with garlic bread or focaccia to soak up every drop of glaze.
- Pair with a simple arugula salad dressed in lemon juice and olive oil.
- For a heartier meal, add roasted potatoes or buttered orzo on the side.
Save to Pinterest This dish has become my go-to when I want something that feels special without the stress. It proves that simple ingredients, treated well, can turn into something you'll want to make again and again.
Recipe FAQs
- → Can I use frozen chicken breasts?
Yes, but thaw them completely first to ensure even cooking. Pound thawed breasts to uniform thickness for faster, more consistent results.
- → What temperature should the chicken reach?
Cook until the internal temperature reaches 74°C (165°F). Use a meat thermometer inserted into the thickest part without touching bone for accuracy.
- → How do I make the balsamic glaze thicker?
Simmer the balsamic vinegar and honey combination for 7-10 minutes instead of 5-7 minutes. It will continue thickening as it cools, becoming syrupy and perfect for drizzling.
- → Can I prepare this dish ahead of time?
Prepare ingredients in advance and refrigerate separately. Cook the chicken and assemble with toppings just before serving for best results and optimal cheese melt.
- → What are good side dish pairings?
Serve with crusty bread to soak up the balsamic glaze, a fresh green salad, zucchini noodles, or cauliflower rice for a low-carb option.
- → Is this gluten-free?
Yes, as written. However, verify that your mozzarella cheese doesn't have hidden gluten additives if you have celiac disease or severe sensitivity.