This Balsamic Caprese Chicken is a juicy skillet dinner topped with melty mozzarella, sweet balsamic glaze, fresh tomatoes, and basil. It’s a one-pan wonder that brings bold Italian flavors to your table in just 30 minutes.
Why You Will Love This Recipe
This recipe combines the freshness of a Caprese salad with the heartiness of a chicken dinner. Melting cheese, balsamic glaze, and ripe tomatoes make it weeknight-friendly, yet impressive enough to serve guests.
Balsamic Caprese Chicken
This dish is what you get when you combine everything you love about a Caprese salad—tomato, basil, mozzarella—with the juicy richness of seared chicken. It’s simple, satisfying, and made entirely in one skillet.
The key to its flavor? A reduction-style glaze made from balsamic vinegar (replaced here with a tangy balsamic-style blend for added balance), mustard, honey, and garlic-infused oil. The glaze thickens slightly and brings a bold, sweet-tangy finish to the dish.
We use boneless, skinless chicken thighs for extra juiciness. They’re pan-seared to golden perfection, then topped with mozzarella slices, which melt to form that dreamy caprese-style layer.
Fresh halved cherry tomatoes and sliced basil are added after cooking to preserve their vibrant texture and flavor.
You can serve it over pasta, with crusty bread, or alongside sautéed greens for a lighter touch.
It’s ready in just 30 minutes, and cleanup is a breeze thanks to the one-pan method.
Best of all, the ingredients are simple, fresh, and easy to find. You likely have most of them in your pantry already.
This dish is naturally gluten-free, protein-rich, and super flexible. You can even swap in turkey cutlets or use a plant-based mozzarella to suit your diet.
Whether you’re hosting or just feeding yourself something delicious after a long day, this chicken delivers big, bold, balanced flavor.
Servings 4–6
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 3 lbs boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/3 cup minced red onion
- 1/2 cup balsamic-style vinegar blend or balsamic reduction (non-alcoholic)
- 1 tablespoon Dijon or coarse mustard
- 1 tablespoon honey
- 8 oz fresh mozzarella, sliced
- 1 cup halved cherry tomatoes
- 1/3 cup fresh basil, sliced thin
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden and cooked through. Remove from pan and set aside.
- Lower heat to medium. Add garlic and red onion, sauté until soft and fragrant (about 2 minutes).
- Stir in balsamic blend, mustard, and honey. Scrape up brown bits and let the glaze simmer for 3–4 minutes until slightly thickened.
- Return chicken to skillet. Top each piece with a slice of mozzarella.
- Cover and let cook 3–5 minutes, until cheese is melted.
- Remove from heat. Top with halved tomatoes and fresh basil.
- Serve with extra glaze spooned over the top.
Tips
- Don’t overcrowd the skillet—work in batches if needed.
- Use a balsamic glaze if you don’t have a vinegar blend.
- Pairs perfectly with roasted veggies, polenta, or pasta.
- Add spinach or arugula just before serving for extra greens.
