Caprese Chicken Skillet (Printable)

Italian-inspired skillet chicken with tomatoes, fresh mozzarella, basil, and balsamic glaze. Easy weeknight dinner in under 40 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 until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
03 - Reduce skillet heat to medium. Arrange tomato slices over the chicken breasts, then layer mozzarella slices on top. Cover the skillet and cook for 2 to 3 minutes until cheese is melted and creamy.
04 - While cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until the mixture becomes thickened and syrupy.
05 - Top the chicken with fresh torn basil leaves and drizzle generously with the warm balsamic glaze before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup takes less than five minutes and you can actually enjoy your evening.
  • The balsamic glaze tastes like something from a fancy Italian restaurant, but it only requires two ingredients and seven minutes of your time.
  • You can have this on the table in half an hour, making it perfect for those nights when takeout feels tempting but homemade sounds better.
  • It looks impressive enough for company but easy enough that you will not stress over timing or technique.
02 -
  • Do not skip drying the chicken before seasoning, because moisture prevents a proper sear and you will end up steaming the meat instead of browning it.
  • Watch the balsamic glaze closely during the last two minutes, as it can go from perfectly thick to burnt in a matter of seconds.
  • Use a meat thermometer to check for doneness instead of cutting into the chicken, which releases all those precious juices onto the cutting board.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and stay tender throughout.
  • Let the balsamic glaze cool for a minute or two after reducing, because it will thicken more as it sits and become easier to drizzle.
  • If you have leftover glaze, store it in a small jar in the fridge and use it on salads, roasted vegetables, or even vanilla ice cream.
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