Caprese Chicken Skillet (Printable)

One-skillet Italian chicken topped with fresh mozzarella, ripe tomatoes, basil, and tangy balsamic glaze. Simple and flavorful.

# What You’ll 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:

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 5-6 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 layer mozzarella slices over the tomatoes.
04 - Cover the skillet and cook for 2-3 minutes until the mozzarella melts completely.
05 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until thickened to a syrupy consistency.
06 - Transfer chicken to serving plates. Sprinkle fresh basil over the chicken and drizzle generously with the warm balsamic glaze.

# Expert Advice:

01 -
  • It uses one skillet, so youre not stuck scrubbing pots when all you want is to sit down.
  • The balsamic glaze tastes fancy but takes less time than boiling pasta.
  • Fresh mozzarella melts into creamy pockets that make every bite feel indulgent without any heaviness.
  • You can serve it to guests or eat it alone over the sink—it works either way.
02 -
  • Do not skip covering the skillet when melting the cheese—it traps the heat and melts everything evenly without drying out the chicken.
  • The balsamic glaze will look too thin at first, but it thickens fast as it cools, so pull it off the heat just before it seems ready.
  • If your chicken breasts are thick, slice them in half horizontally before cooking so they cook through without burning on the outside.
03 -
  • Let your skillet get properly hot before adding the chicken—this is what creates that golden crust that locks in moisture.
  • Taste your balsamic glaze before drizzling; some vinegars are sharper than others, and you can always add a little more honey to balance it.
  • Save any leftover glaze in a jar in the fridge—it is incredible on roasted vegetables, salads, or even vanilla ice cream.
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