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Experience the taste of Italy right from your own kitchen with this crowd-pleasing Caprese Chicken Skillet! You’ll love the combination of tender chicken, juicy tomatoes, creamy mozzarella, and a rich balsamic reduction. This recipe is not only a healthy dinner idea but also quick, family-friendly, and cooked all in one pan!
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 minutes
- Packed with fresh flavors
- Easy clean-up with one skillet
- Naturally gluten-free
Ingredient List
| Ingredient | Amount | Notes or Substitutes |
|---|---|---|
| Balsamic vinegar | 1/2 cup + 1 tbsp | For glaze and sauce |
| Honey | 1 tbsp + 1 tsp | Divided |
| Chicken breasts | 4 small (24 oz) | Boneless, skinless |
| Kosher salt | 1 1/4 tsp | Divided |
| Black pepper | 1/2 tsp | Divided |
| Extra virgin olive oil | 2 tbsp | Divded |
| Red onion, diced | 1 small (1 cup) | |
| Garlic, minced | 4 cloves (4 tsp) | |
| Cherry/grape tomatoes | 4 cups | Or diced plum tomatoes |
| Dried thyme | 1/4 tsp | |
| Mozzarella pearls or cubes | 4 oz (scant 1 cup) | Part-skim |
| Fresh basil | 1/4 cup, sliced |
Kitchen Equipment
- Skillet or frying pan
- Chef’s knives
- Cutting board
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils
- Meat tenderizer
- Instant-read thermometer
Step-by-Step Instructions
- In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbsp honey. Simmer over medium-low heat, stirring occasionally, until reduced by slightly more than half (about 15 minutes). Set the balsamic glaze aside.
- While the glaze reduces, place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even 1/2-inch thickness using a meat tenderizer.
- Discard plastic wrap, season chicken with 3/4 tsp salt and 1/4 tsp pepper on both sides.
- In a large skillet or frying pan, heat 1 tbsp olive oil over medium-high. Once hot, add chicken breasts top-side down and cook for 4 minutes, undisturbed. Flip and cook another 3 minutes, or until the internal temp reaches 165°F. Remove to a plate and cover.
- Lower skillet heat to medium. Add 1 tbsp oil, swirl, then add diced onion and cook until softened (about 3 minutes), scraping up browned bits.
- Add minced garlic, stir 30 seconds until fragrant.
- Add tomatoes, dried thyme, remaining 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp pepper. Increase heat to medium-high. Cook, stirring, until tomatoes begin to soften, about 2 minutes.
- Return chicken to skillet, nestling into the tomatoes. Scatter mozzarella throughout.
- Cover and remove from heat. Let stand 1-2 minutes for the mozzarella to melt.
- Uncover, drizzle with balsamic glaze, and sprinkle with fresh basil. Serve warm with a side of your choice.
Recipe Tips
- Use an instant-read thermometer to ensure perfect doneness.
- Substitute the tomatoes with plum or any garden tomatoes if preferred.
- Chef’s knives and a sturdy cutting board make prep easier.
Frequently Asked Questions
Can I use chicken thighs?
Yes, boneless, skinless thighs can be used. Adjust cooking time as needed and ensure 165°F internal temperature.
What if I don’t have mozzarella pearls?
Use a block of part-skim mozzarella and slice into cubes.
Can I make this dairy-free?
Omit the cheese or use a dairy-free alternative.
What sides pair well?
Serve with a green salad, crusty bread, or over cooked pasta for a fuller meal.
How do I store leftovers?
Cool completely, then store in an airtight container in the fridge up to 3 days.
Supported Kitchen Equipment
For best results, consider these affiliate-linked items for your kitchen:
PrintCaprese Chicken Skillet : 30-Minute Easy Family Dinner Recipe
Easy chicken skillet dinner with tomatoes, mozzarella, basil, and a rich balsamic glaze.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Ingredients
1/2 cup plus 1 tablespoon balsamic vinegar, divided
1 tablespoon plus 1 teaspoon honey, divided
4 small boneless, skinless chicken breasts (24 oz)
1 1/4 teaspoons kosher salt, divided
1/2 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 cherry or grape tomatoes or 1/2-inch diced plum tomatoes
1/4 teaspoon dried thyme
4 ounces part-skim mozzarella pearls or cubes
1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Combine 1/2 cup balsamic vinegar and 1 tbsp honey in a saucepan. Simmer until reduced by half, about 15 min; set aside.
2. Pound chicken breasts to even 1/2-inch thickness. Season both sides with 3/4 tsp salt, 1/4 tsp pepper.
3. Heat 1 tbsp oil in skillet over medium-high. Add chicken, cook 4 min, flip, cook 3 more min until 165°F. Remove to plate and cover.
4. Lower heat to medium. Add 1 tbsp oil, cook onion 3 min while scraping pan.
5. Add garlic, stir 30 sec until fragrant.
6. Add tomatoes, thyme, 1 tbsp balsamic, 1 tsp honey, 1/2 tsp salt, 1/4 tsp pepper. Cook 2 min.
7. Return chicken to pan, nestle in tomatoes. Scatter mozzarella.
8. Cover, remove from heat. Stand 1-2 min.
9. Drizzle with balsamic glaze and sprinkle basil. Serve warm.
Notes
Substitute chicken thighs if needed; adjust cook time as appropriate.
Use any tomato variety, mozzarella pearls or cubes.
Pair with salad, pasta, or bread.
Store leftovers in airtight container in fridge up to 3 days.
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