Caprese Chicken Skillet

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon kosher salt

03 - ½ teaspoon freshly ground black pepper

04 - 1 tablespoon olive oil

→ Caprese Topping

05 - 2 large ripe tomatoes, sliced

06 - 8 ounces fresh mozzarella, sliced

07 - ½ cup fresh basil leaves, torn

→ Balsamic Glaze

08 - ⅓ cup balsamic vinegar

09 - 1 tablespoon honey

# How-To:

01 - Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.

02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Remove from skillet and set aside.

03 - Reduce heat to medium. Arrange tomato slices on top of the chicken breasts, then place mozzarella slices over the tomatoes. Cover the skillet and cook for 2-3 minutes until cheese melts.

04 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until thickened and syrupy.

05 - Sprinkle fresh basil over the chicken and drizzle with the balsamic glaze.

# Expert Advice:

01 -

Everything cooks in one pan, so you're not scrubbing three pots at bedtime.
The balsamic glaze tastes like something from a restaurant, but it's just vinegar and honey.
It looks impressive enough for company but forgiving enough for a Tuesday.
Fresh mozzarella melts into creamy pools that mix with the tomato juices.

02 -

Don't move the chicken around while it sears or you'll never get that golden crust.
If your chicken breasts are thick, pound them to an even thickness so they cook through without drying out.
The balsamic glaze will thicken more as it cools, so pull it off the heat when it's still a little thinner than you want.

03 -