Caprese Chicken Skillet (Printable)

Italian-inspired one-skillet dinner with chicken, tomatoes, mozzarella, and balsamic glaze. Easy, gluten-free, and ready in 35 minutes.

# What You 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

# Directions:

01 - Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the 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 - Reduce heat to medium. Arrange tomato slices on top of the chicken breasts. Place mozzarella slices over the tomatoes. Cover the skillet and cook for 2-3 minutes until the cheese melts.
04 - While the cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until thickened and syrupy.
05 - Sprinkle fresh basil over the chicken. Drizzle with the balsamic glaze and serve immediately.

# Expert Advice:

01 -
  • One skillet means you can have this on the table in half an hour and still have time to pour yourself a glass of wine.
  • The balsamic glaze adds a sweet-tart punch that makes even basic chicken feel like a special occasion.
  • It looks impressive enough for guests but easy enough that I make it on random Tuesdays when I just want something that tastes like effort.
02 -
  • Don't skip covering the skillet when melting the cheese—it traps steam and melts it evenly without overcooking the chicken.
  • If your chicken breasts are thick, pound them to an even thickness with a meat mallet or rolling pin so they cook at the same rate.
  • Watch the balsamic glaze closely in the last minute; it can go from perfect to burnt sticky mess faster than you think.
03 -
  • If you want extra flavor, rub the chicken with a pinch of Italian seasoning or dried oregano before you season it with salt and pepper.
  • Make a double batch of the balsamic glaze and keep it in the fridge—it's amazing drizzled over roasted vegetables, salads, or even vanilla ice cream.
  • Use a meat thermometer to check for doneness instead of cutting into the chicken; you'll keep all those juices inside where they belong.
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