Save to Pinterest My neighbor brought me a bag of garden tomatoes last August, still warm from the vine, and I knew I had to do something simple that wouldn't mask their sweetness. I pulled out chicken breasts from the fridge, grabbed mozzarella from the cheese drawer, and remembered a little Italian place I used to visit that served something like this. The whole skillet came together in under forty minutes, and the smell of basil and balsamic made my kitchen feel like a trattoria. It's been my go-to ever since.
I made this for my sister on a Tuesday night when she stopped by unannounced. She watched me layer the tomatoes and mozzarella, skeptical that something so simple could impress her, but when I drizzled that glaze over the top, she went quiet. She asked for the recipe before she even finished her plate. Now she tells people it's her signature dish, and I let her have that.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the flavors beautifully, just make sure they're similar in size so they finish at the same time.
- Kosher salt and black pepper: Simple seasoning lets the tomatoes and basil shine without competing for attention.
- Olive oil: A good glug keeps the chicken from sticking and adds a hint of richness to the pan.
- Ripe tomatoes: Use the ripest ones you can find, their juice mingles with the mozzarella and creates a light sauce in the skillet.
- Fresh mozzarella: The creamy, milky kind melts into soft pools over the chicken, avoid the low-moisture kind here.
- Fresh basil leaves: Tear them by hand right before serving so they release their perfume, dried basil won't give you the same brightness.
- Balsamic vinegar: Simmering it with honey turns it into a glossy glaze that clings to every bite.
- Honey: Just a spoonful balances the acidity and gives the glaze a gentle sweetness.
Instructions
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle salt and pepper on both sides. This simple step makes a big difference in flavor.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in without crowding. Let it sear undisturbed for five to six minutes per side until golden and the internal temperature hits 74°C (165°F), then set aside on a plate.
- Build the Caprese topping:
- Lower the heat to medium and return the chicken to the skillet, then layer tomato slices on each breast and top with mozzarella. Cover the skillet and let the cheese melt for two to three minutes while you make the glaze.
- Make the balsamic glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, stirring occasionally. Let it simmer for five to seven minutes until it thickens and coats the back of a spoon.
- Finish and serve:
- Scatter torn basil leaves over the chicken, then drizzle the warm balsamic glaze across everything. Serve straight from the skillet while the cheese is still soft and melty.
Save to Pinterest The first time I served this at a dinner party, someone asked if I'd trained in Italy. I laughed and told them it was just good ingredients and a hot skillet, but the compliment stuck with me. Food doesn't have to be complicated to feel special, it just has to be made with a little attention and a lot of taste.
What to Serve Alongside
I usually grab a crusty baguette to soak up the juices that pool at the bottom of the skillet, or toss together a simple arugula salad with lemon and olive oil. If you're keeping it low-carb, zucchini noodles or roasted cauliflower rice work beautifully without weighing you down. Sometimes I'll roast cherry tomatoes with garlic on the side, doubling down on that summery tomato flavor.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the basil will darken a bit. I reheat individual portions in a covered skillet over low heat with a splash of water to keep the chicken moist. The mozzarella won't be as gooey the second time, but the flavor is still there and it makes a solid lunch.
Simple Swaps and Tweaks
If you want a little more punch, rub Italian seasoning into the chicken before you sear it, or add a pinch of red pepper flakes to the glaze. Cherry tomatoes work just as well as sliced tomatoes, especially in the winter when big tomatoes lack flavor. You can swap the chicken breasts for thighs if you prefer darker meat, just adjust the cooking time a bit.
- Try burrata instead of mozzarella for an even creamier finish.
- Add a handful of baby spinach under the tomatoes for extra greens.
- Drizzle with pesto instead of balsamic if you want a different herby twist.
Save to Pinterest This dish reminds me that the best meals don't need a long ingredient list or fancy techniques, just fresh flavors and a little bit of care. I hope it becomes one of those recipes you reach for again and again.
Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can prep ingredients in advance. Season and slice chicken, tomatoes, and mozzarella up to 4 hours ahead. Store separately in the refrigerator. Cook just before serving for best results with melted cheese and fresh flavors.
- → What's the best way to know when chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). Alternatively, cut into the thickest part—the juices should run clear with no pink. Properly cooked chicken ensures food safety and optimal texture.
- → How do I achieve a thick, syrupy balsamic glaze?
Simmer the balsamic vinegar and honey mixture over medium heat for 5-7 minutes, stirring occasionally. The glaze will reduce and thicken as it cools slightly. Don't overcook or it may become too concentrated and bitter.
- → Can I use different types of tomatoes?
Absolutely. While vine tomatoes work beautifully, cherry tomatoes halved or regular slicing tomatoes are excellent alternatives. Choose ripe, flavorful tomatoes for the best taste. Avoid underripe tomatoes as they can taste bland.
- → What are good side dishes to serve with this?
Pair with crusty bread to soak up the glaze, a fresh green salad, or roasted vegetables. For low-carb options, try zucchini noodles, spiralized vegetables, or cauliflower rice. These sides complement the rich, savory flavors perfectly.
- → Is this dish suitable for dairy-free diets?
As written, this contains fresh mozzarella, so it's not dairy-free. However, you can substitute with dairy-free mozzarella alternatives available at most grocery stores. The flavor profile will be slightly different but still delicious.