Caprese Chicken Skillet (Printable Version)

Vibrant Italian chicken with tomatoes, mozzarella, and fresh basil, finished with a tangy balsamic glaze—all cooked in one skillet.

# 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

# How To Make:

01 - Season both sides of the chicken breasts 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. Internal temperature should reach 165°F. Remove from skillet and set aside.
03 - Reduce heat to medium. Arrange tomato slices on top of the chicken breasts in the skillet. Place mozzarella slices over the tomatoes. Cover the skillet and cook for 2–3 minutes until cheese melts.
04 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until thickened and syrupy.
05 - Transfer chicken to serving plates. Sprinkle fresh basil over each portion and drizzle with balsamic glaze.

# Cooking Tips:

01 -
  • Everything happens in one skillet, so cleanup is as easy as the cooking.
  • The balsamic glaze adds a sweet-tangy finish that makes even picky eaters ask for seconds.
  • It looks restaurant-quality but comes together in about half an hour.
  • You can adjust the toppings based on what's ripe and fresh in your kitchen.
02 -
  • Don't move the chicken around while it sears—let it sit so it develops a deep golden crust.
  • If your chicken breasts are thick, pound them to an even thickness so they cook evenly and don't dry out.
  • The balsamic glaze will thicken as it cools, so take it off the heat when it's still slightly runny.
03 -
  • If you want extra flavor, rub the chicken with Italian seasoning or garlic powder before seasoning with salt and pepper.
  • Make the balsamic glaze ahead of time and store it in the fridge—it keeps for weeks and is amazing on salads, roasted vegetables, or even ice cream.
  • If your skillet doesn't have a lid, cover it tightly with foil to melt the cheese.
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