Caprese Chicken Skillet
A simple recipe for Caprese Chicken, made with chicken breasts, cherry tomatoes, mozzarella pearls, fresh basil, topped with balsamic glaze.
Ingredients
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 4 chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 cups cherry tomatoes, halved
- ½ teaspoon dried oregano
- 4 ounces mozzarella pearls
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- In a small saucepan, simmer balsamic vinegar and honey over medium heat until reduced by half. Set aside.
- Season chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, about 6-8 minutes per side. Remove from the skillet.
- Sauté minced garlic over medium heat until fragrant, about 1 minute. Add the cherry tomatoes and dried oregano. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to soften.
- Return the sliced chicken to the skillet, nestling it among the tomato mixture. Top with mozzarella pearls. Cover and cook until the mozzarella is just melted, about 2-3 minutes.
- Sprinkle fresh basil over the skillet and drizzle the balsamic glaze. Serve immediately.
Notes
- Reduce the balsamic slowly: Simmering the balsamic vinegar and honey over medium heat prevents burning and creates a smooth glaze.
- Don’t overcook the chicken: Cook just until the chicken reaches 165°F to keep it juicy and tender.
- Let the tomatoes soften, not burst: Cooking the tomatoes briefly helps them release juices without becoming mushy.
- Add the mozzarella at the end: Covering the skillet for a few minutes allows the cheese to melt gently without overcooking.
- Finish with fresh basil: Adding basil at the very end preserves its flavor and color.
- Serving Suggestions: We love serving this chicken with Gluten-Free Focaccia and Pesto Tortellini for a complete meal.
