Caprese Chicken Skillet

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon kosher salt

03 - 1/2 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 - 1/2 cup fresh basil leaves, torn

→ Balsamic Glaze

08 - 1/3 cup balsamic vinegar

09 - 1 tablespoon honey

# How-To Steps:

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, reaching an internal temperature of 165°F. Remove from skillet and set aside.

03 - In the same skillet, reduce heat to medium. Arrange tomato slices over the chicken breasts. Place mozzarella slices over the tomatoes. Cover the skillet and cook for 2-3 minutes until cheese melts completely.

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 to a syrupy consistency.

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

# Expert Hints:

01 -

Everything cooks in one pan, so cleanup is fast and you can eat while the kitchen is still warm.
The balsamic glaze turns sharp vinegar into something rich and almost caramel-like with just a few minutes on the stove.
It looks impressive enough for company but easy enough that you can make it on a weeknight without thinking too hard.

02 -

Do not slice into the chicken to check doneness because all the juices will run out and it will dry up, use a thermometer instead and pull it right at 74°C.
If your balsamic glaze gets too thick and starts to look like tar, add a splash of water and stir it back to a pourable consistency.

03 -