Caprese Chicken Skillet

My sister brought over a bag of tomatoes from her garden last July, the kind that smell like summer before you even slice them. I had chicken thawing and mozzarella leftover from pizza night, so I threw together what felt like a fancy version of nothing. The balsamic glaze bubbled into something glossy and sweet, and when I plated it, my kids actually stopped talking. That's how this skillet became a weeknight staple.

I made this for my mom's birthday dinner once, and she kept asking what the secret was. There wasn't one, just good tomatoes and patience while the glaze reduced. She wrote down the steps on a napkin, and now she makes it for her book club. It's funny how a simple skillet dish can become someone else's signature recipe.

Ingredients

• Boneless, skinless chicken breasts: I flatten mine with a skillet if they're uneven, so they cook at the same rate and don't dry out on the edges.
• Kosher salt: I use more than I think I need because chicken can taste flat without enough seasoning up front.
• Freshly ground black pepper: The coarse grind adds little bursts of heat that wake up the mild chicken.
• Olive oil: Just enough to keep the chicken from sticking and to build a golden crust on the bottom.
• Ripe tomatoes: Farmers market tomatoes or garden tomatoes make this dish sing, but even grocery store ones work if they're red and smell sweet.
• Fresh mozzarella: The kind stored in water melts beautifully and doesn't turn rubbery like the pre-shredded stuff.
• Fresh basil leaves: I tear them instead of chopping so they release their oils and perfume the whole dish.
• Balsamic vinegar: It reduces into something almost syrupy and tangy-sweet that ties everything together.
• Honey: This balances the acidity of the vinegar and gives the glaze a glossy finish.

Instructions

Season the chicken:

Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. Don't be shy, the seasoning is what keeps the chicken from tasting boring.

Sear the chicken:

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken breasts in carefully and let them cook undisturbed for 5 to 6 minutes per side until golden brown and the internal temperature hits 74°C.

Rest and prep the toppings:

Remove the chicken from the skillet and set it aside on a plate. While it rests, slice your tomatoes and mozzarella into rounds about half a centimeter thick.

Layer and melt:

Return the chicken to the skillet and reduce the heat to medium. Lay tomato slices on each breast, then top with mozzarella. Cover the skillet and let the cheese melt for 2 to 3 minutes.

Make the balsamic glaze:

While the cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer and reduce for 5 to 7 minutes, stirring occasionally until it coats the back of a spoon.

Finish and serve:

Scatter torn basil over the chicken and drizzle the warm balsamic glaze across everything. Serve immediately while the cheese is still gooey.

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The first time I served this to friends, one of them scraped her plate clean and then sopped up the leftover glaze with bread. She looked up and said it tasted like vacation. I think she meant it tasted like care, like something worth slowing down for. That's what I love most about this dish, it makes an ordinary Wednesday feel a little less ordinary.

What to Serve Alongside

I usually toast thick slices of sourdough to soak up the balsamic and tomato juices pooling on the plate. A simple arugula salad with lemon and olive oil keeps things light, and roasted zucchini or green beans add color without stealing the spotlight. If I'm feeding someone who skips carbs, I'll spiralize zucchini or serve it over cauliflower rice, and honestly, it's just as satisfying.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. I reheat individual portions in a skillet over low heat with a splash of water to keep the chicken from drying out. The mozzarella won't be as melty the second time, but the flavors deepen overnight, and sometimes I like the cold chicken sliced thin on a salad the next day.

Simple Swaps and Tweaks

If you don't have fresh mozzarella, burrata makes this feel even more indulgent, and provolone or fontina work in a pinch. Cherry tomatoes halved and scattered over the chicken add sweetness and a pop of juice. I've rubbed the chicken with Italian seasoning before searing it when I want more herby depth, and a pinch of red pepper flakes in the glaze gives it a tiny kick.

• Swap chicken breasts for boneless thighs if you want something more forgiving and juicy.
• Use a store-bought balsamic glaze if you're short on time, though homemade tastes brighter.
• Add a handful of spinach under the tomatoes for extra greens without changing the flavor.

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This is the kind of recipe that makes you look like you tried harder than you did. It's bright, a little fancy, and always tastes like you cared.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Sear each breast for 5–6 minutes per side until golden brown. The internal temperature should reach 74°C (165°F) when measured with a meat thermometer at the thickest part. This ensures juicy, safe-to-eat chicken.

→ Can I use different cheese instead of mozzarella?

Fresh mozzarella is ideal for melting quickly and creating the authentic Caprese flavor. For variation, try burrata for extra creaminess or provolone for a stronger taste. Ensure your cheese melts smoothly when heated.

→ What's the best way to thicken the balsamic glaze?

Simmer the balsamic vinegar and honey mixture over medium heat for 5–7 minutes, stirring occasionally. The glaze is ready when it coats the back of a spoon. Don't let it reduce too much or it will become overly thick and bitter.

→ Can I prepare this dish ahead of time?

Prep ingredients in advance: slice tomatoes and mozzarella, tear basil, and season chicken. Store separately in the refrigerator. Cook the dish fresh when ready to serve for best melting cheese and crispy chicken texture.

→ How do I prevent the chicken from drying out?

Don't overcook the chicken beyond 165°F internal temperature. The cheese and tomato topping in the skillet also helps retain moisture. Cover the skillet while the cheese melts to create steam that keeps everything tender.

→ Is this suitable for a low-carb diet?

Yes, the dish itself contains only 9g carbohydrates per serving. Skip bread and serve with low-carb sides like zucchini noodles, cauliflower rice, or roasted vegetables to maintain your carb goals.