Chicken Caprese Skillet
User Reviews
4.9
Chicken Caprese Skillet
Description
This recipe begins by simmering balsamic vinegar and honey until reduced to a thick glaze, which becomes a flavorful sauce component for the dish. Chicken breasts are pounded to an even ½-inch thickness to ensure quick, even cooking and are seasoned simply with kosher salt and black pepper. They are pan-seared in olive oil to a golden exterior.
Diced red onion and minced garlic are sautéed in the skillet creating a fragrant base, followed by the addition of fresh, diced tomatoes and dried thyme, which provide acidity and herbaceous notes. The mozzarella cheese, either pearls or cubed block style, is added near the end, melting over the hot ingredients while fresh basil slices are sprinkled on top for brightness and aroma.
This medley makes for a satisfying one-pan meal that combines tender chicken with juicy tomatoes and creamy cheese balanced by the sweet acidity of the balsamic glaze. It works well served alone or alongside a simple grain or salad. The balance of sweet, savory, and fresh elements creates a layered, approachable dish.
The chicken is checked for doneness to 165°F internally to ensure safety while maintaining juiciness. The recipe is adapted from The Well Plated Cookbook by Erin Clarke.
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 black pepper divided, ground
- 2 tablespoons extra virgin olive oil (divided)
- 1 small red onion (diced (about 1 cup))
- 4 cloves garlic (minced (about 4 teaspoons))
- 4 cups tomatoes 2 pints) or ½- inch- diced peak season plum or other garden tomatoes, sliced; halved cherry or grape tomatoes
- ¼ teaspoon thyme dried
- 4 ounces mozzarella pearls scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes, part-skim
- ¼ cup basil leaves thinly sliced, tightly packed, fresh
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
- Use a meat thermometer to confirm chicken is cooked to 165°F for safe consumption.
- Pounding chicken breasts helps them cook evenly and quickly.
- The balsamic and honey glaze should reduce until thickened to concentrate flavor.
- Fresh basil and mozzarella add freshness and creaminess just before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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