Caprese Chicken Skillet (Printable)

Italian-inspired chicken with fresh mozzarella, tomatoes, and basil finished with balsamic glaze. One skillet, 35 minutes.

# What You Need:

→ 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

# Directions:

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 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 skillet heat to medium. Arrange tomato slices over the chicken breasts, then layer mozzarella slices on top of the tomatoes. Cover the skillet and cook for 2-3 minutes until cheese melts completely.
04 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency.
05 - Transfer plated chicken to serving dishes. Sprinkle fresh basil over each portion and drizzle generously with the warm balsamic glaze.

# Expert Tips:

01 -
  • Everything happens in one skillet, so youre not drowning in dishes after dinner.
  • The balsamic glaze adds a glossy, tangy sweetness that makes even basic chicken feel special.
  • Its naturally gluten-free and low carb, but nobody will notice because it tastes indulgent.
  • You can have this on the table in under 40 minutes, which is a weeknight miracle.
02 -
  • Dont skip patting the chicken dry, or it will steam instead of sear and you will lose that golden crust.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens as it cools and clings better to the chicken.
  • If your chicken breasts are thick, consider pounding them to an even thickness so they cook evenly and dont dry out.
03 -
  • Use a meat thermometer to check doneness, pulling the chicken at exactly 74 degrees Celsius to avoid dry, overcooked meat.
  • Make a double batch of the balsamic glaze and store it in the fridge, its amazing drizzled over salads, roasted vegetables, or even strawberries.
  • If your skillet isnt oven-safe, transfer the topped chicken to a baking dish before melting the cheese under the broiler.
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