Caprese Chicken Skillet
This caprese chicken skillet is topped with a honey balsamic reduction and fresh basil, the perfect way to use fresh summer tomatoes.
Caprese Chicken Skillet
The classic Italian combination of tomatoes, basil, and mozzarella is one of my favorites. This Caprese Chicken Skillet takes all the typical caprese salad ingredients and adds chicken, red onions, garlic and thyme to make a delicious yet simple summer dinner. For more caprese-inspired recipes, try my Chicken and Spiralized Zucchini Caprese, and French Bread Pizza Caprese.
This Caprese Chicken Skillet recipe is from my friend Erin’s beautiful new cookbook, The Well Plated Cookbook (affil link), featuring 130 fast, healthy recipes you will actually want to eat. Her book includes tips on storing and reheating leftovers and creative ways to turn them into an entirely new dish. When I saw the front cover of her book, which features this chicken caprese recipe, I knew I had to make it. I’m so glad I did, it was delicious!
LEFTOVER LOVE: To re-purpose leftovers you can turn them into a Caprese Chicken and Arugula Salad. Chop leftover chicken. Add to a mixing bowl with any remaining leftover tomatoes and mozzarella, and a few handfuls of arugula. Drizzle with a few splashes of olive oil and balsamic vinegar and sprinkle with salt and pepper. Toss to combine.
What is chicken caprese?
Chicken caprese uses the ingredients in a caprese salad and cooks them in a skillet with chicken. It’s served warm, so the mozzarella gets nice and melty, and the tomatoes get even sweeter when cooked.
Chicken is cooked in a cast-iron skillet and then removed from the pan once done. Then the onions, garlic, and tomatoes are added and seasoned with thyme, salt, pepper, balsamic, and honey. After a few minutes, the chicken is put back in the pan with the mozzarella and drizzled with a balsamic honey reduction and sprinkled with fresh basil.
This recipe uses boneless, skinless chicken breasts that are pounded to ensure even cooking. You can substitute them with bone-in chicken thighs if you prefer.
What to Serve with Caprese Chicken
This balsamic caprese chicken is very filling on its own, but if you’d like a side dish, here are some ideas.
- Crusty French bread
- Arugula Salad with Shaved Parmesan, olive oil, salt and pepper
- Zucchini Carpaccio
- Orzo with Tomato and Zucchini
- Wilted Baby Spinach
More Chicken and Tomato Recipes You’ll Love:
- Spaghetti with Sautéed Chicken and Grape Tomatoes
- Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)
- Chicken with Roasted Tomatoes and Red Onions
- Grilled Pesto Chicken and Tomato Kebabs
- Chicken, Leeks, Tomatoes in White Wine Sauce
Caprese Chicken Skillet
- 1/2 cup plus 1 tablespoon balsamic vinegar, divided
- 1 tablespoon plus 1 teaspoon honey, divided
- 4 small boneless, skinless chicken breasts (24 oz)
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 tablespoons extra virgin olive oil, divided
- 1 small red onion, diced (about 1 cup)
- 4 cloves garlic, minced (about 4 teaspoons)
- 4 cups sliced tomatoes: halved cherry or grape tomatoes, (2 pints) or ½- inch- diced peak season plum or other garden tomatoes
- ¼ teaspoon dried thyme
- 4 ounces part- skim mozzarella pearls, (scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes
- ¼ cup tightly packed fresh basil leaves, thinly sliced
- In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
- Remove from the heat and set aside.
- While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
- In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
- Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.
- If it needs additional time, ﬂip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
- Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
- Add the garlic and let cook 30 seconds, just until fragrant.
- Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
- Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.
- Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
- Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.