Caprese Chicken Skillet (Print Version)

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

# 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:

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, then 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 the mixture thickens to a syrupy consistency.
05 - Sprinkle fresh basil over the chicken and drizzle generously with the warm balsamic glaze before serving.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The balsamic glaze adds a sweet, tangy finish that makes every bite feel restaurant-worthy.
  • It looks impressive enough for company but simple enough for a weeknight.
  • You get juicy chicken, creamy mozzarella, and fresh tomatoes all in one forkful.
02 -
  • Don't move the chicken around while it's searing or you'll lose that crispy golden crust.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens even more as it sits.
  • If your chicken breasts are thick, pound them gently to an even thickness so they cook through at the same time.
03 -
  • Use a meat thermometer to check doneness, it's the only way to guarantee juicy chicken without overcooking.
  • Let the skillet get really hot before adding the chicken so you get a proper sear, not a steam.
  • Drizzle the balsamic glaze in a zigzag pattern for that chef-like finish that makes everyone think you know what you're doing.
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