Chicken Caprese Skillet
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4.9
309 reviews
Excellent
Chicken Caprese Skillet
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This easy chicken caprese is cooked in a skillet and topped a honey balsamic reduction and fresh basil – the perfect way to use fresh summer tomatoes.
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Ingredients
- 1/2 cup plus 1 tablespoon balsamic vinegar (divided)
- 1 tablespoon plus 1 teaspoon honey (divided)
- 4 small boneless (skinless chicken breasts (24 oz))
- 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) or ½- inch- diced peak season plum or other garden tomatoes)
- ¼ 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)
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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.
- 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.
- 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 ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, 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
- Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke
Nutrition Information
Show Details
Serving
1piece chicken, 1/4 veggies and cheese
Calories
419kcal
(21%)
Carbohydrates
21g
(7%)
Protein
47.5g
(95%)
Fat
16.5g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
141mg
(47%)
Sodium
585mg
(24%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1piece chicken, 1/4 veggies and cheese | |
| Calories | 419kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 47.5g | 95% |
| Fat | 16.5g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 585mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
309 reviews
Excellent
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