This Caprese Chicken Skillet is what I make when I want something that tastes like I worked hard—but actually didn’t. Juicy golden chicken, a tangy balsamic pan sauce, sweet blistered tomatoes, gooey cheese… it’s a full-on flavor situation, and it all happens in one pan in under 30 minutes.
Caprese Chicken Skillet: The one that always gets the compliments!
This one-pan wonder delivers major flavor with minimal effort. I’ve tested this one a dozen different ways—and this is the version I’ll always come back to. It’s one of those recipes that just works, and here’s why I think it’s worth your weeknight rotation:
- The chicken is juicy and golden: I pound the chicken first (please don’t skip this!) so it cooks fast and evenly. No dry bits, no raw centers.
- The sauce is wildly good: It’s balsamic-forward without being too sharp, garlicky in a good way, and balanced with a touch of honey and Dijon. It tastes like something you’d order at a restaurant—but you made it in yoga pants.
- It’s melty, cheesy, and full of summer energy: The mozzarella and basil combo hits every time. Even in March. Even on a Tuesday.
- One pan, one mess: Just how I like it. Serve it with pasta, rice, or bread and call it a night in the best way!
This isn’t just another chicken dinner—it’s your new go-to when you want easy, impressive, and totally satisfying!
Printable recipe
Caprese Chicken Skillet
Ingredients
- 4 boneless, skinless chicken breasts ((about 1½ pounds))
- salt + pepper (to taste)
- 1 tablespoon olive oil
- ½ pint cherry tomatoes (halved)
- 2 cloves garlic (finely minced)
- ½ cup chicken broth
- ¼ cup balsamic vinegar (or up to ½ cup to taste)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 8 slices mozzarella cheese
- fresh basil (to serve)
Instructions
- Pound the chicken – Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness (about ¾ inch thick) for even cooking. Season both sides with salt and pepper.4 boneless, skinless chicken breasts, salt + pepper
- Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6 minutes per side. Remove from the pan and tent with foil.1 tablespoon olive oil
- Sauté the tomatoes and garlic – In the same pan, add the halved cherry tomatoes and cook for 2–3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds, stirring frequently. Pour in chicken broth, scraping up any browned bits.½ pint cherry tomatoes, 2 cloves garlic
- Make the sauce – Stir in balsamic vinegar, honey, Dijon mustard, and Italian seasoning. Let simmer over medium heat until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning if needed.½ cup chicken broth, ¼ cup balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning
- Finish cooking the chicken – Return the chicken to the pan and let it simmer for 2–3 minutes, spooning the sauce over the top to absorb flavor.
- Melt the cheese – Reduce heat to low, add sliced mozzarella over each chicken breast, and cover the skillet. Let cook for 2–3 minutes until the cheese is fully melted.8 slices mozzarella cheese
- Serve – Remove from heat, garnish with fresh basil, and spoon extra sauce over each piece before serving.fresh basil
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My no-fail secrets for caprese chicken success
This recipe is super doable, but there are a few things that make the difference between “meh, it’s fine” and “wow, I need to make this weekly.” Here’s how I make sure my Caprese Chicken turns out juicy, glossy, and basically irresistible every time:
- Pound the chicken: Uneven chicken = uneven cooking. Just give it a few whacks so it’s about ¾-inch thick all over. It cooks faster and stays juicier.
- Don’t rush the sear: High heat and patience—that’s the combo. Let the chicken sit undisturbed so it gets that golden crust before flipping. It’s flavor magic.
- Taste your balsamic: Not all vinegars are created equal. Start with ¼ cup, give it a taste, and go up to ½ cup if yours isn’t super sharp. This sauce is all about balance.
- Let the cheese steam: Once you sprinkle the mozzarella, pop a lid on the skillet. That gentle steam melts it perfectly without drying anything out.
- Don’t forget the extra sauce: Spoon that glossy, garlicky balsamic glaze over the top when serving. It’s liquid gold—don’t let it go to waste!
The ingredients that matter (and what to know about them)
This recipe keeps it simple, but each ingredient pulls its weight—so let’s make sure they’re doing the most. Whatever you do, do not forget to buy basil at the store, it totally makes this recipe! If you forget it, you’ll miss it.
- Chicken breasts: I always pound them to an even thickness (about ¾ inch) so they cook evenly and stay juicy. If yours are super thick, slice them in half horizontally first. Boneless, skinless thighs work just as well—maybe even better if you love extra-juicy chicken. Just adjust the cook time a little since they can take longer.
- Cherry tomatoes: Sweet, juicy, and quick to burst in the pan. I halve them so they cook down into that dreamy, jammy sauce. Grape tomatoes work too—just aim for sweet and flavorful.
- Balsamic vinegar: This is the key flavor, so use one you actually like the taste of. If it’s super sharp, start with ¼ cup and bump it up if needed. Cheap balsamic will make the whole dish taste a little more acidic, so you may need a pinch of brown sugar to balance it out.
- Honey + Dijon: They don’t make it sweet—they just mellow out the vinegar and make the sauce taste polished. Don’t skip them unless you’re okay with harsh vinegar vibes.
- Mozzarella: You can go shredded or sliced—I’m not here to judge. Sliced looks a little fancier, shredded melts faster. Either way, you want it melty and messy and delicious.
Fun little ways to switch it up
- Switch the cheese: Fresh mozzarella slices are great if you’ve got them. Burrata? Next-level. Even provolone or fontina would melt beautifully if that’s what’s in the fridge.
- Add greens: Toss in a handful of spinach or baby kale right before melting the cheese. It wilts down quickly and makes you feel like you’ve got your life together.
- Spice it up: Add red pepper flakes with the garlic if you want a little heat!
How to serve it (and store the leftovers)
This Caprese Chicken Skillet is basically a one-pan dinner dream, but here’s how I love to serve it—and what to do if you’ve got leftovers.
- Serve with something to soak up the sauce: Crusty bread, garlic knots, buttered noodles, or even rice. That balsamic glaze deserves a proper mop-up.
- Add a simple side salad: Bonus points if you use my homemade Italian dressing or white balsamic vinaigrette. Fresh and easy!
- Want to fancy it up? Spoon a little jarred pesto on top just before serving. You probably have half a jar hanging out in the fridge right now (or maybe that’s just me?)—this is your moment.
Leftovers: Let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth to keep everything juicy.
❓ FAQs
Yes! Just reduce or omit the honey, since most glazes are already sweetened. Add a splash of chicken broth if the glaze is too thick for the sauce.
Definitely—boneless, skinless chicken thighs work great here. Just make sure to adjust the cook time slightly, since they may need a minute or two longer to cook through.
Yes and no. You can cook the chicken and prep the sauce ahead, but wait to add the cheese and basil until just before serving so everything stays fresh and melty.
💬 Did you try this Caprese Chicken Skillet?
I’d love to know how it turned out for you! Leave a comment and a star rating below—I read every single one, and your feedback means so much. 💛
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This easy Caprese Chicken Skillet is perfect for busy weeknights or date night in—don’t forget to pin it so you can make it again anytime the craving hits!
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