One Pan Balsamic Caprese Chicken
This delightful One Pan Balsamic Caprese Chicken brings together the flavors of juicy chicken, ripe tomatoes, and fresh mozzarella with a tangy balsamic glaze.
Equipment
- 1 large skillet preferably cast iron
- 1 tongs
- 1 knife for slicing
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cloves garlic minced
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella sliced
- 1/4 cup fresh basil leaves
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 2 tbsp honey
Instructions
Preparation
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side.
- In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and reduce until slightly thickened, about 5 minutes.
- In the same skillet, add garlic and cherry tomatoes. Cook until tomatoes are softened, about 3 minutes.
- Return chicken to the skillet. Top with mozzarella slices and cover until cheese is melted, about 3 minutes.
Serving
- Drizzle the balsamic glaze over the chicken and tomatoes. Garnish with fresh basil leaves before serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Notes
Pro Tips: Use a cast iron skillet for even cooking. Be sure to let the chicken rest after cooking to keep it juicy.
Ingredient Substitutions: Provolone or Gouda can replace mozzarella if needed.
How to Serve: Pair with a side of garlic bread or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the balsamic glaze in advance and store it in the fridge.
Ingredient Substitutions: Provolone or Gouda can replace mozzarella if needed.
How to Serve: Pair with a side of garlic bread or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the balsamic glaze in advance and store it in the fridge.