Go Back
One-Pan Caprese Chicken with Balsamic Drizzle
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Measuring Spoons
  • Knife

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 cups cherry tomatoes
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil leaves

Instructions
 

  • Pat the chicken breasts dry and season both sides with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden and cooked through.
  • Reduce the heat to medium and add the minced garlic to the pan. Stir for 30 seconds until fragrant.
  • Add the cherry tomatoes around the chicken. Cook for 3 to 4 minutes until the tomatoes begin to soften and release juices.
  • Lay the mozzarella slices over the chicken. Cover the skillet and cook for 2 minutes until the cheese melts.
  • Remove the pan from heat. Drizzle the balsamic vinegar over the chicken and tomatoes, then scatter the fresh basil leaves on top before serving.

Notes

Use a good-quality balsamic vinegar for the best flavor in the drizzle. If the chicken breasts are very thick, slice them horizontally to help them cook evenly in the short time frame. Leftovers reheat well in a covered skillet over low heat to keep the cheese from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Measuring Spoons, Knife