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Caprese Chicken Skillet Recipe

Juicy chicken cooked in balsamic glaze, topped with mozzarella, tomatoes, and basil — a flavorful one-pan Caprese Chicken Skillet.
Prep Time10 minutes
Cook Time20 minutes
Marinate time:30 minutes
Total Time1 hour
Servings: 4 servings
Calories: 495kcal
Author: Lucy Brewer

Ingredients

  • 4 boneless skinless chicken breasts, about 1 to 1 ½ pounds (or 2 cut half horizontally as most chicken breasts are very thick and large)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 5 tablespoons olive oil, divided
  • ¼ cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 tablespoon unsalted butter
  • 1 pint cherry or grape tomatoes
  • Fresh mozzarella (slices or pearls)
  • ¼ cup chopped fresh basil leaves, sliced chiffonade

Instructions

  • Season 4 boneless skinless chicken breasts, about 1 to 1 ½ pounds (or 2 cut half horizontally as most chicken breasts are very thick and large) with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning and place it in a shallow dish or ziplock bag.
    Raw chicken breasts seasoned with herbs and pepper are arranged in a glass baking dish on a marble countertop, surrounded by sliced mozzarella, salt, pepper, and fresh basil.
  • In a small bowl, whisk together 5 tablespoons olive oil, divided, ¼ cup balsamic vinegar, 1 clove garlic, minced, 1 teaspoon Dijon mustard, 1 teaspoon cornstarch and 1 tablespoon honey.
    A glass bowl filled with brown marinade sits on a marble countertop, surrounded by raw seasoned chicken, sliced mozzarella, and fresh basil leaves.
  • Add 3 tablespoons of the balsamic mixture to the chicken. Toss the chicken so it is well covered. Marinate for 30 minutes.
    Raw chicken breasts marinating in a glass dish with herbs and sauce on a marble surface; nearby are mozzarella slices, fresh basil, and a bowl of marinade.
  • In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon unsalted butter.
  • Add the chicken, and allow it to sear 2-3 minutes before turning it over. If it sticks, it needs more time.
    Five cooked chicken breasts are arranged in a cast iron skillet on a marble countertop, with tongs, a cloth, fresh basil, and a small bowl of tomatoes nearby.
  • Flip the chicken breasts over, and allow them to cook another 4-5 minutes.
  • Add the remaining balsamic sauce, 1 pint cherry or grape tomatoes, and Fresh mozzarella (slices or pearls). Cover the skillet to allow the cheese to melt. Alternatively at this point, you can place the pan uncovered in a 350 degrees F oven for 5-7 minutes to melt the cheese.
    A cast iron skillet with cooked chicken breasts, cherry tomatoes, and slices of mozzarella cheese on a marble countertop. Tongs, a wooden board, a napkin, and fresh basil are nearby.
  • Just before serving, sprinkle ¼ cup chopped fresh basil leaves, sliced chiffonade over the top.
    Caprese chicken skillet topped with melted cheese, cherry tomatoes, and fresh basil, placed on a woven placemat. Plates, forks, and grape tomatoes are nearby.

Notes

  • If your chicken breasts are very thick and large, slice them in half horizontally so you have 2 thinner pieces.  Chicken breasts should be about the same size and thickness for even cooking.
  • Chicken can marinate for up to 24 hours if you want to prep this ahead of time.
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