This easy Caprese Chicken Skillet has fresh tomatoes, melted mozzarella and a sweet balsamic sauce drizzled over the chicken. All the flavors combine in one-pan to make this dinner sing!

Caprese Chicken Skillet

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CAPRESE CHICKEN SKILLET

There’s nothing I enjoy more than a Caprese salad. The flavors in a Caprese salad are simple. Tomatoes, mozzarella, and basil with a drizzle of balsamic all come together to make a flavorful dish.

I’m so excited to share this recipe from my friend Erin’s new cookbook The Well Plated Cookbook! Tons of healthy recipes with beautiful pictures. I was immediately drawn to the cover recipe and Erin said I could share it with you.

She’s turned a Caprese salad into a main meal by adding chicken! Super simple yet the flavors are out of this world!

INGREDIENTS:

  • Tomatoes – you can use cherry or grape tomatoes halved. You can also use ripe plum tomatoes.
  • Chicken – either pound them thin so they cook evenly or slice your breast lengthwise to get a thin breast.
  • Mozzarella – using pearl mozzarella is very pretty but I don’t always have it on hand. Sliced mozzarella cheese is a great substitution. 
  • Basil – the only herb I always have on hand. Fresh basil is essential to this recipe.
  • Balsamic Vinegar – in this recipe you make a balsamic reduction which is basically a condensed and sweeter version of balsamic vinegar. If you’re short on time you can buy this premade.

 

 

Caprese Chicken Skillet

KETO FRIENDLY

This recipe can easily be adapted to be Keto friendly. Instead of the honey, replace the it with Monkfruit. Tomatoes can be high in carbs so only eat with a few if doing Keto. The balsamic glaze can also be high in carbs so just use a drizzle.

SHORTCUTS TO SAVE TIME

  • If you’re short on time you can buy a balsamic glaze at the store instead of making it from scratch.
  • Instead of pounding the chicken flat, you can slice a thick chicken breast lengthwise.

ONE-PAN DINNERS:

Caprese Chicken Skillet

Caprese Chicken Skillet

4.47 from 13 votes
This easy Caprese Chicken Skillet has fresh tomatoes, melted mozzarella and a sweet balsamic sauce. All the flavors combine to make this recipe sing!
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Servings: 4 servings

Ingredients

Balsamic Reduction:

  • ½ cup plus 1 tablespoon balsamic vinegar, divided
  • 1 tablespoon plus 1 teaspoon honey, divided
  • 1½ pounds boneless, skinless chicken breasts (about 4 small or 3 medium)
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 small red onion, diced (about 1 cup)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 4 cups sliced tomatoes: halved cherry or grape tomatoes (2 pints) or½-inch-diced peak season plum or other garden tomatoes
  • 1/4 teaspoon dried thyme
  • 4 ounces part-skim mozzarella pearls (scant 1 cup) or 4 ounces block-style part-skim mozzarella cheese, cut into bite-sized cubes
  • ¼ cup tightly packed fresh basil leaves, thinly sliced

Instructions
 

  • In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium-low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes. Remove from the heat and set aside. If you're short on time you can buy a balsamic glaze instead of making it from scratch.
  • While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½-inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides. You can also slice your chicken lengthwise if you have thick breasts and skip this step.
  • In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, add the chicken breasts top-sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned. Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant-read thermometer, and when sliced, the juices should run clear. If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds, just until fragrant. Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften slightly, about 2 minutes.
  • Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout. Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.

Notes

LEFTOVER LOVE: Caprese Chicken and Arugula Salad: Chop leftover chicken. Add to a mixing bowl with any remaining leftover tomatoes and mozzarella, and a few handfuls of arugula. Drizzle with a few splashes of olive oil and balsamic vinegar and sprinkle with salt and pepper. Toss to combine.

SHORTCUTS TO SAVE TIME

  • If you're short on time you can buy a balsamic glaze at the store instead of making it from scratch.
  • Instead of pounding the chicken flat, you can slice a thick chicken breast lengthwise.
Reprinted with permission from The Well Plated Cookbookby Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke
Author: Christy Denney
Caprese Chicken Skillet
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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