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Homemade Balsamic Glazed Chicken Caprese Skillet photo

Balsamic Glazed Chicken Caprese Skillet

This Balsamic Glazed Chicken Caprese Skillet is bursting with fresh flavors! Juicy chicken, sweet tomatoes, melty mozzarella, and a tangy balsamic glaze come together in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • salt to season
  • black pepper to season
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls drained
  • 1/4 cup fresh basil leaves chopped
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey

Equipment

  • Large skillet
  • Tongs or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Small bowl

Method
 

  1. Start by patting your chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
  2. Heat olive oil in your skillet over medium-high heat. Add the chicken breasts and cook undisturbed for about 5-6 minutes per side until golden-brown and nearly cooked through. Remove chicken and set aside.
  3. Lower heat to medium. Add balsamic vinegar and honey to the skillet. Stir and let simmer gently for 3-4 minutes until thickened into a syrupy glaze.
  4. Add halved cherry tomatoes to the skillet, stirring into the glaze to soften slightly. Nestle chicken breasts back in, spoon glaze over top. Cover and cook for 3-4 minutes to meld flavors and finish cooking chicken.
  5. Scatter fresh mozzarella balls over chicken and tomatoes. Cover for about 2 minutes until cheese softens and melts. Remove from heat and sprinkle chopped basil on top.
  6. Serve warm straight from the skillet with extra balsamic glaze and tomatoes. Pairs well with a green salad or crusty bread.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet.
  • Swap chicken breasts with boneless turkey breasts or thighs for variation.
  • Add other vegetables like zucchini, bell peppers, or spinach when adding tomatoes for extra nutrition.
  • Make the balsamic glaze ahead and refrigerate for up to one week.
  • Use bottled balsamic glaze if short on time, but homemade is fresher and more balanced.