Chicken Caprese
Juicy chicken breasts topped with fresh tomatoes, mozzarella, and basil, finished with a sweet balsamic glaze for a flavorful Italian-inspired main dish.
Equipment
- 1 large skillet for cooking chicken and glaze
- 1 oven-safe baking sheet or skillet to melt cheese in the oven
Ingredients
- 3 to 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- Salt and pepper to taste
- 1/3 cup red onion diced
- 1/3 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 clove garlic minced
- 2 Roma tomatoes sliced
- 8 ounces fresh mozzarella cheese sliced
- Fresh basil leaves chiffonade cut
Instructions
- Pat chicken breasts dry and rub evenly with olive oil, dried basil, dried oregano, salt, and pepper.
- Heat a large skillet over medium heat and sear chicken for 5 to 6 minutes per side until golden and cooked through (165°F internal temperature).
- Remove chicken from skillet and set aside.
- In the same skillet, sauté diced red onion for 1 to 2 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in balsamic vinegar and brown sugar, then simmer for 3 to 4 minutes until thickened and glossy.
- Preheat oven to 375°F.
- Place cooked chicken on an oven-safe baking sheet or skillet.
- Top each breast with sliced tomatoes and mozzarella cheese.
- Spoon some balsamic glaze over each piece.
- Bake for 5 to 7 minutes until the cheese melts and bubbles slightly.
- Sprinkle fresh chiffonade basil over the top and drizzle with remaining balsamic glaze.
- Serve hot, ideally with salad, roasted vegetables, or crusty bread.
Notes
- Use fresh, ripe tomatoes and mozzarella for best flavor.
- Broil cheese for a quicker melt and lighter texture.
- Store leftovers refrigerated up to 2 days.