Caprese Chicken Skillet (Printable)

Italian-inspired chicken with tomatoes, fresh mozzarella, basil, and balsamic glaze cooked in one skillet for easy 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 5-6 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 and drizzle with the balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • It looks and tastes fancy but uses ingredients you probably already have sitting around.
  • Everything cooks in one skillet, so you're not juggling a million pans or scrubbing a sink full of dishes afterward.
  • The balsamic glaze turns into this glossy, sweet-tart drizzle that makes even plain chicken feel like an event.
  • It's naturally gluten-free and low-carb, so it fits into most eating styles without any fussing or substitutions.
02 -
  • Don't flip the chicken too early or it will stick and tear, wait until it releases easily from the pan with a gentle nudge.
  • If your balsamic glaze gets too thick, add a teaspoon of water and swirl it back to a pourable consistency.
  • Let the chicken rest for a minute or two after searing so the juices redistribute and don't run all over your cutting board.
  • Fresh mozzarella has more moisture than the shredded kind, so don't expect it to brown, it just melts into soft clouds.
03 -
  • If you want a deeper flavor, rub the chicken with Italian seasoning or dried oregano before you season it with salt and pepper.
  • Make a double batch of the balsamic glaze and keep it in the fridge, it's incredible drizzled over roasted vegetables, grilled peaches, or even vanilla ice cream.
  • Use a splatter screen if you have one because searing chicken can make a mess, and it keeps your stovetop cleaner without trapping steam.
  • If you're cooking for a crowd, you can sear the chicken ahead of time and just do the melting and glazing step right before serving.
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