Description
This Chicken Caprese Skillet is a vibrant, one-pan dinner inspired by the classic Italian Caprese salad. Juicy chicken breasts are seared to perfection, then simmered with balsamic glaze, cherry tomatoes, and melted mozzarella — finished with fragrant fresh basil. Simple, stunning, and bursting with Mediterranean flavor!
Ingredients
- Chicken cutlets (4)
- Cherry/grape tomatoes (2 cups)
- Fresh mozzarella (6–8 oz), sliced
- Basil chiffonade (1 cup, divided)
- Olive oil (2–3 tbsp)
- Garlic (2–3 cloves), sliced
- Balsamic vinegar (¼–⅓ cup) or balsamic glaze (3–4 tbsp)
- Stock or water (splash)
- Italian seasoning (½–1 tsp, optional)
- Salt & pepper
- Optional: butter, honey, red pepper flakes, sun-dried tomatoes
Instructions
- Prep & Pound (5 minutes)
- If using chicken breasts, place between parchment sheets and pound gently to an even ½–¾”.
- Pat dry. Salt lightly on both sides; rest a few minutes while you prep other ingredients.
- Heat & Sear (8–10 minutes total)
- Preheat skillet over medium-high until hot. Add olive oil.
- Lightly pepper the chicken. Sear, undisturbed, 3–5 minutes per side until deeply golden.
- If the pan looks dry, add a teaspoon more oil; don’t overcrowd (work in batches if needed).
- Remove chicken to a plate; keep warm.
- Build the Pan Sauce (3–5 minutes)
- Lower heat to medium. Add a touch more oil if needed, then garlic; sauté 20–30 seconds (fragrant, not browned).
- Splash in balsamic (start with ¼ cup) and a small pour of chicken stock or water; scrape up fond.
- Simmer until syrupy and glossy (it should coat the back of a spoon).
- Taste; if sharp, keep reducing or whisk in a teaspoon of butter or a tiny drizzle of honey.
- Blister the Tomatoes (2–3 minutes)
- Add cherry/grape tomatoes to the skillet. Toss in the glaze until skins start to split and they glisten.
- Return Chicken & Melt Mozzarella (2–3 minutes)
- Nestle chicken back into the pan, spooning sauce over top.
- Lay slices of mozzarella over the chicken. Cover the pan 1–2 minutes, just until melted and glossy—not rubbery.
- Finish & Rest (2–3 minutes)
- Kill the heat. Shower with basil chiffonade.
- Optional: stir in a small pat of butter to the sauce for sheen.
- Rest briefly to let juices settle.
Notes
- Add greens: Stir in baby spinach or arugula just before serving.
- Make it creamy: Add a splash of heavy cream or pesto for a rich sauce.
- Grilled option: Use grilled chicken and pour the tomato-balsamic topping over before serving.
- Meal prep tip: Store leftovers in the fridge up to 3 days; reheat gently.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken
- Calories: 390 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg