Italian Caprese Chicken Skillet (Printer Version)

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

# What You'll Need:

→ 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

# How to Make It:

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. Internal temperature should reach 165°F. Remove from skillet and set aside.
03 - Reduce heat to medium. Arrange tomato slices on top of the chicken breasts. Layer mozzarella slices over the tomatoes. Cover the skillet and cook for 2 to 3 minutes until cheese melts.
04 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until thickened and syrupy.
05 - Sprinkle fresh basil over the chicken. Drizzle with balsamic glaze and serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor using one skillet and ingredients you probably already love.
  • The balsamic glaze transforms into a glossy, sweet-tart drizzle that makes everything taste expensive.
  • Cleanup is almost nonexistent, which means more time to actually enjoy your dinner.
  • It looks stunning on the plate without any fussy plating tricks.
02 -
  • Don't skip the resting step after searing the chicken—it lets the juices redistribute so every bite stays moist.
  • If your balsamic glaze gets too thick, whisk in a teaspoon of water to loosen it back up.
  • Use a lid that fits snugly so the steam melts the cheese evenly without drying out the chicken.
03 -
  • Let your skillet get properly hot before adding the chicken—if it's not shimmering, the chicken will stick and steam instead of sear.
  • Taste your balsamic glaze before drizzling and adjust with a pinch of salt or an extra drop of honey to balance the acidity.
  • If you're meal prepping, store the chicken and glaze separately so the glaze doesn't soak in and lose its glossy finish when you reheat.
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