Caprese Chicken Skillet (Printable Version)

Vibrant Italian-inspired chicken with fresh mozzarella, tomatoes, basil, and tangy balsamic glaze—all cooked in one skillet.

# Ingredient List:

→ 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

# Steps:

01 - Season both sides of the chicken breasts evenly 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 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside.
03 - Reduce heat to medium. Arrange tomato slices on top of the chicken breasts, then layer mozzarella slices over the tomatoes. Cover the skillet and cook for 2 to 3 minutes until cheese melts completely.
04 - While cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until thickened and syrupy.
05 - Sprinkle fresh basil over the chicken and drizzle with the balsamic glaze before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less time scrubbing and more time eating.
  • It looks fancy enough for company but comes together faster than ordering takeout.
  • The balsamic glaze adds a sweet-tart punch that makes every bite feel special.
  • You can prep the ingredients in the morning and have dinner on the table in twenty-five minutes after work.
02 -
  • Do not skip drying the chicken before seasoning, or it will steam instead of sear and you'll lose that beautiful crust.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens fast and you want it pourable, not sticky.
  • If your chicken breasts are thick, pound them to an even thickness so they cook at the same rate.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked chicken more often than not.
  • Let the chicken rest for three minutes after cooking so the juices redistribute instead of running all over your cutting board.
  • Double the balsamic glaze recipe and keep extra in the fridge, it's incredible on roasted vegetables and grilled meats.
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