Caprese Chicken Skillet (Print Version)

One-skillet Italian chicken with tomatoes, mozzarella, and fresh basil in balsamic glaze. Easy weeknight dinner ready in 35 minutes.

# What You'll 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 5-6 minutes per side, until golden brown and cooked through with 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 and 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.

# Top Tips:

01 -
  • Everything cooks in one skillet, so you're not stuck washing a mountain of dishes when you just want to sit down and eat.
  • The balsamic glaze turns sharp vinegar into something sweet and glossy that makes even plain chicken feel restaurant fancy.
  • It's naturally gluten-free and low-carb, but it never tastes like you're missing anything.
  • You can have this on the table in 35 minutes, start to finish, which means it fits into real life, not just weekends.
02 -
  • Don't skip drying the chicken before seasoning, or it will steam instead of sear and you'll lose that golden crust.
  • Let the balsamic glaze cool for a minute before drizzling because it thickens as it sits and you want it pourable, not sticky.
  • If your chicken breasts are thick, pound them to an even thickness so they cook through at the same rate.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken, which lets all the juices run out.
  • If your balsamic glaze gets too thick, whisk in a teaspoon of warm water to loosen it back up.
  • Let the chicken rest for a few minutes after searing so the juices redistribute and every bite stays tender.
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