This easy, flavor-filled chicken caprese recipe features golden-brown chicken breasts topped with sweet mozzarella, sun-ripened tomatoes, and fresh basil, drizzled with a mouthwatering balsamic reduction sauce.
This delicious and nutritious Caprese chicken dish uses fresh ingredients and a homemade balsamic glaze. It’s a perfect option for a healthy and flavorful meal. It’s quick to prepare in one skillet, full of wholesome ingredients, and so tasty!
I like to serve this chicken with angel hair pasta and sautéed green beans. If you like this recipe, try bruschetta chicken, chicken pesto pasta, and balsamic chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Balsamic vinegar: Quality matters here as there are so few ingredients. The article on how to choose balsamic vinegar gives some helpful insight.
- Chicken: Use boneless, skinless breasts or cutlets. You can also cut two large chicken breasts in half lengthwise, reducing the portion size and baking time.
- Tomatoes: Use fresh garden tomatoes when available. I find grape and cherry tomatoes best to use in the off-season. They are sweet with fresh flavor.
- Mozzarella: Some mozzarella melts better than others. For this recipe, you want it to melt well and slightly brown over the cooked chicken. Low-moisture whole milk mozzarella works best for this skillet recipe. The fresh mozzarella cheese in a caprese salad will not melt like you want.
- Fresh basil: Gently wash and thoroughly dry the basil. It does not have to be dry to cut it into ribbons, but it is much easier to sprinkle it on the top of a dish when it is. Then, stack the leaves on top of each other and gently roll them into a cylinder cigar shape. Now, using a sharp knife, slice them extra thin. Try to cut and add basil ribbons right before serving when they are at their peak.
How to Make Chicken Caprese
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by making your balsamic glaze. Combine the balsamic vinegar and brown sugar in a saucepan. Bring to a boil and reduce to a simmer. Simmer until the vinegar has been reduced by half. The glaze should be thick enough to coat the back of a spoon.
In a large ovenproof skillet or pan over medium-high heat, cook the chicken until golden brown on both sides. Cover with foil and place in the oven for about 15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Carefully remove the skillet from the oven and top the chicken with the shredded mozzarella and sliced grape tomatoes. Place the skillet in the oven uncovered until the cheese melts. Turn the broiler on for the last 1-2 minutes of cooking.
Remove the skillet from the oven, sprinkle with fresh basil ribbons, and drizzle with the balsamic glaze. For best results, serve promptly.
Preparations Tips
- Chicken breasts are cooked through when they reach an internal temperature of 165 degrees.
- When the skillet is under the broiler, keep a close eye on it. Broilers are very unpredictable, especially on older stoves.
- Be very careful when removing the skillet from the oven. The handle will be very hot, so use oven mitts and remember that it will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.
Serving Suggestions
I love to serve this with angel hair pasta or parmesan pasta. For a healthier option, serve with Olive Garden copycat salad or rocket salad. To cleanse the palate, try peach tea or blueberry lemonade.
More Chicken Recipes
Caprese Chicken Recipe
Ingredients
- 1 cup balsamic vinegar
- ¼ cup brown sugar
- 4 boneless skinless chicken breasts about 6 ounces each
- 2 tablespoons extra virgin olive oil
- 1½ cups grape tomatoes sliced in half
- 2 cups shredded whole milk low moisture mozzarella
- ¼ cup fresh basil leaves cut in ribbons
- kosher salt
- freshly ground black pepper
Instructions
- Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes. It should be thick enough to coat the back of a spoon.
- Preheat oven to 350 degrees
- In a large ovenproof skillet heat olive oil over medium heat. Add the chicken breasts and brown each side; approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size and thickness of the chicken breasts).
- Carefully remove from the oven and top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes. Turn the broiler on the last 1-2 minutes of cooking.
- Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste.
Notes
- Chicken breasts are cooked through when they reach an internal temperature of 165 degrees.
- Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable, especially on older stoves.
- Be very careful when removing the skillet from the oven. The handle will be very hot, so use oven mitts and remember that it will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Krista
The balsamic reduction took it over the top—it looked so fancy but was super easy to pull together. Everyone was impressed, and I didn’t even have to spend hours in the kitchen!
Aprild
Have you tried adding spinach to the dish..if so when would you add it in the cooking process
Beth Pierce
I would saute the spinachSautéed Spinach in a seperate skillet. Add use it as a bed to serve the final cooked chicken on.
Mimi Rippee
This is fabulous! Love all of the ingredients.
Ross Tapia
I made this chicken caprese for dinner last night and it was wonderful! Perfectly cheesy and flavorful!
Beth Pierce
Thanks, Ross! So glad that you liked it!
Charlie
This is very satisfying, I love this dish. It is a beautiful tasty dish! Thanks for sharing!
Jacqueline D
This is my new favorite chicken breast recipe. I love the flavors of caprese and wow so good with chicken!
Beth Pierce
Thanks, Jacqueline! We love it too!
Dana Knowles
We absolutely love this Caprese chicken. Such big fresh flavors and such a nice summery flavor to break away from this current gloomy weather!
Beth Pierce
So true!!
Susie W
Love this delicious chicken. This recipe is healthy, easy, and quick. It is perfect for busy families that want to make nutritious meals. Thanks for sharing the recipe, Beth!
Beth Pierce
Thanks, Susie! So glad that you liked it!
Ana
I’m going to try this on Sunday. I have fresh basil in the garden, hubs said I need to use it. I am confused on one point though, you say and oven safe getting pan to brown the chicken and then say transfer to an oven safe plate. Please clarify. Thanks ever so much for this great recipe and your help. Ana
Beth Pierce
You are right. That is confusing. I fixed it. I hope you enjoy the recipe.
Mijia Eggers
This was a great recipe. Thanks for sharing it with us!
Edgar
Yummy! I made this chicken, to your exact recommendations and it was delicious. Thanks for sharing your recipe.
Cinny
That looks so good! I love to try new recipes.
Kelly Bolen
This looks amazing! 5 Stars all the way and pinned for later!
Beth Pierce
Thank you!