Caprese Chicken Skillet (Printable)

Italian-inspired chicken with tomatoes, mozzarella, and basil finished with balsamic glaze. Ready in 35 minutes.

# 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 salt and 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.
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 and syrupy.
05 - Sprinkle fresh basil over the chicken and drizzle with the balsamic glaze.

# Expert Tips:

01 -
  • Everything happens in one pan, which means less time scrubbing and more time eating.
  • It looks impressive enough for company but easy enough for a weeknight when you're running on fumes.
  • The balsamic glaze turns simple ingredients into something that tastes like you spent all day in the kitchen.
  • It's naturally gluten-free and low carb, so it fits into almost any eating style without feeling like a compromise.
02 -
  • Don't skip drying the chicken before seasoning; moisture is the enemy of a good sear.
  • 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 or butterfly them so they cook evenly and don't dry out.
03 -
  • Make extra balsamic glaze and keep it in the fridge; it's incredible on salads, roasted vegetables, and even strawberries.
  • If your skillet isn't oven-safe, transfer the chicken to a baking dish before adding the toppings and finish it under the broiler for a minute.
  • Let the chicken rest for a couple of minutes after cooking before adding the toppings; it keeps the juices inside instead of running all over the pan.
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