Caprese Chicken Skillet

My neighbour knocked one evening with a bag of tomatoes from her garden, so ripe they were splitting at the seams. I had chicken thawing and a ball of mozzarella in the fridge, and suddenly this skillet came together without a plan. The balsamic glaze bubbled down into something glossy and sweet while the cheese melted into every crevice. It tasted like summer, even though it was October.

I made this for my sister when she came over after a long shift at the hospital. She sat at the counter with her shoes kicked off, and I plated it while she told me about her day. She took one bite and went quiet for a second, then said it tasted like the kind of meal you order on vacation. I think that is when it became one of my go-to dishes for people I want to take care of.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and stay tender if you do not overcook them, so keep an eye on the internal temp and pull them right at 74°C.
• Kosher salt and black pepper: Simple seasoning lets the tomatoes and balsamic do the talking, but do not skip salting both sides generously.
• Olive oil: Use enough to coat the pan so the chicken gets a golden crust without sticking.
• Ripe tomatoes: The juicier and sweeter they are, the better this dish tastes, so use the best ones you can find or wait until they are soft to the touch.
• Fresh mozzarella: The creamy kind in water, not the shredded stuff, melts into soft clouds that drape over the chicken beautifully.
• Fresh basil leaves: Tear them by hand instead of chopping so they release their oils and perfume the whole plate.
• Balsamic vinegar: Cheap vinegar works fine here because the honey and heat transform it into something sweet and sticky.
• Honey: Just a tablespoon balances the acidity and helps the glaze thicken into that glossy drizzle.

Instructions

Season the chicken:

Pat the breasts dry with a paper towel, then sprinkle salt and pepper on both sides. Dry chicken sears better and gets that golden colour we are after.

Sear the chicken:

Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in without crowding. Let it cook undisturbed for 5 to 6 minutes per side until the surface is browned and the internal temperature hits 74°C, then move it to a plate.

Layer the toppings:

Return the chicken to the skillet and reduce the heat to medium. Lay tomato slices on each breast, then drape mozzarella over the top, cover the pan, and let it cook for 2 to 3 minutes until the cheese melts into soft pools.

Make the balsamic glaze:

While the cheese melts, pour balsamic vinegar and honey into a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring now and then, until it thickens and coats the back of a spoon.

Finish and serve:

Scatter torn basil leaves over the chicken and drizzle the warm balsamic glaze across everything. Serve it straight from the skillet if you want to keep things casual.

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The first time I served this, my husband dragged his fork across the plate to catch every drop of glaze and asked if we could have it again the next week. Now it shows up on our table whenever I want something that feels special but does not require me to spend an hour in the kitchen. It is the kind of meal that makes an ordinary Tuesday feel a little less ordinary.

Choosing Your Ingredients

I have made this with farmers market tomatoes in August and sad winter ones from the grocery store, and the difference is real. If your tomatoes are pale or hard, roast them for 10 minutes first to concentrate their flavour. Fresh mozzarella from the deli counter is worth the extra dollar because it melts so much creamier than the pre-shredded kind. Basil should smell strong when you tear it, if it does not, it is probably past its prime and will not give you that bright herbaceous note you are looking for.

Serving Suggestions

This chicken begs for something to soak up the balsamic glaze, so I usually serve it with crusty bread or a simple arugula salad dressed with lemon and olive oil. When I want to keep it low-carb, I toss zucchini noodles in a hot pan with garlic and a pinch of salt, then pile the chicken on top. It also pairs beautifully with roasted asparagus or a side of creamy polenta if you are feeling indulgent.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the mozzarella will firm up once it cools. I reheat it gently in a covered skillet over low heat with a splash of water to keep the chicken moist. You can also slice the cold chicken and layer it on a sandwich with extra basil and a smear of pesto, which is how I eat it for lunch the next day.

• Store the balsamic glaze separately so it does not soak into everything and make it soggy.
• If reheating in the microwave, cover the plate with a damp paper towel to prevent the chicken from drying out.
• This dish does not freeze well because the mozzarella and tomatoes get watery when thawed, so make only what you will eat within a few days.

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This skillet has pulled me out of more dinner ruts than I can count, and it never gets old. I hope it becomes one of those recipes you turn to when you want something delicious without the fuss.

Recipe Q&A

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

Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). The chicken should be golden brown on both sides and no longer pink inside.

→ Can I prepare this dish ahead of time?

Season and slice ingredients ahead, but cook the chicken fresh for best results. The balsamic glaze can be made up to 2 days in advance and reheated gently.

→ What if I don't have fresh basil?

Fresh basil is essential for authentic caprese flavor, but you can substitute with fresh oregano or Italian parsley. Add it at the end to preserve its fresh taste.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat. Add fresh basil after reheating for best flavor.

→ What are good side dishes to serve with this?

Crusty bread is perfect for soaking up the balsamic glaze. For lighter options, serve with a fresh green salad, zucchini noodles, or cauliflower rice.

→ Can I use pre-shredded mozzarella instead of fresh?

Fresh mozzarella works best for this dish due to its creamy texture and mild flavor. Pre-shredded mozzarella contains anti-caking agents and won't achieve the same melting quality.