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Caprese Chicken Skillet with Balsamic Drizzle
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup balsamic vinegar
  • Salt and black pepper to taste

Instructions
 

  • Season both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook for 5 to 6 minutes per side until golden and cooked through. Remove the chicken to a plate and lower the heat to medium.
  • Add the minced garlic to the same skillet and stir for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2 minutes until they begin to soften.
  • Return the chicken to the skillet and top each piece with sliced mozzarella. Cover the skillet for 2 minutes to let the cheese melt.
  • Drizzle the balsamic vinegar over the chicken and tomatoes. Sprinkle with torn basil leaves before serving.

Notes

For the best balsamic drizzle, let the vinegar reduce slightly in the skillet after the cheese melts so it thickens and clings to the ingredients. Use fresh mozzarella rather than shredded for even melting and a creamier texture. Leftovers reheat gently in a covered skillet over low heat to keep the chicken moist.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Knife, Cutting Board