Caprese Chicken Skillet (Printable version)

Italian chicken breasts topped with tomatoes, fresh mozzarella, and basil with a balsamic reduction, all made in one skillet.

# Needed ingredients:

→ 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

# How to make it:

01 - Season both sides of the chicken breasts generously 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 - 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 to 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 to 7 minutes, stirring occasionally, until thickened to a syrupy consistency.
05 - Transfer the chicken to serving plates. Sprinkle fresh basil over the chicken and drizzle generously with the warm balsamic glaze.

# Expert advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The balsamic glaze adds a sweet-tangy punch that makes plain chicken taste like something from a restaurant.
  • It looks impressive enough for guests but comes together faster than most delivery orders.
  • You can prep the ingredients in the morning and have dinner on the table in under 30 minutes after work.
02 -
  • Don't skip the lid when melting the cheese—the trapped steam does the work so you don't have to crank the heat and risk drying out the chicken.
  • Let the balsamic glaze cool slightly before drizzling because it thickens as it sits, and if it gets too thick, a splash of water will loosen it right up.
  • Use a meat thermometer to check for 74°C because overcooked chicken is the enemy of this dish, and guessing never works in your favor.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and you don't end up with dry edges and undercooked centers.
  • Make a double batch of the balsamic glaze and keep it in the fridge—it's incredible on roasted vegetables, grilled steak, or even drizzled over fresh strawberries.
  • If your skillet isn't big enough for all four breasts, cook them in batches and keep the first batch warm in a low oven while you finish the rest.
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