Italian Caprese Chicken Skillet (Print view)

Vibrant Italian-inspired chicken with fresh mozzarella, ripe tomatoes, basil, and balsamic glaze cooked in one skillet.

# List of Ingredients:

→ 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

# Step-by-Step 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 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, then place mozzarella slices over the tomatoes. Cover the skillet and cook for 2 to 3 minutes until the cheese melts completely.
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 the mixture thickens to a syrupy consistency.
05 - Transfer chicken to serving plates. Sprinkle fresh basil over each portion and drizzle with the balsamic glaze. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup takes less than five minutes.
  • The balsamic glaze adds a sweet, tangy finish that makes the dish taste restaurant-quality.
  • It's naturally gluten-free and low-carb, so it fits almost any eating plan without feeling restrictive.
  • Fresh mozzarella melts into creamy, stretchy perfection that clings to every bite.
02 -
  • Don't move the chicken while it's searing—letting it sit undisturbed creates that beautiful golden crust.
  • If your chicken breasts are thick, pound them to an even thickness so they cook through at the same rate.
  • Simmer the balsamic glaze gently—if it boils too hard, it can reduce too quickly and taste burnt.
  • Use a lid that fits snugly over the skillet so the steam melts the cheese evenly without drying out the chicken.
03 -
  • Let the chicken rest for a minute after searing and before adding toppings so the juices redistribute and stay inside the meat.
  • Make a double batch of balsamic glaze and store it in the fridge—it's amazing drizzled over roasted vegetables, salads, or even strawberries.
  • If the glaze gets too thick, just whisk in a teaspoon of warm water to loosen it back up.
  • For perfectly melted cheese, turn off the heat and let the skillet sit covered for an extra minute after the cheese looks almost melted.
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