Save It I used to think chicken dinners had to be either boring or complicated, until a neighbor handed me a basket of tomatoes from her garden and said, make something bright. I had mozzarella in the fridge, basil on the windowsill, and chicken thawing on the counter. What came together in one skillet that night felt like a small revelation. The cheese bubbled, the tomatoes softened into the pan, and the balsamic glaze turned glossy and sweet. It tasted like summer, even though it was October.
The first time I made this for friends, someone asked if I'd taken a cooking class. I laughed because I'd been standing at the stove in sweatpants, barefoot, with a wooden spoon in one hand and a glass of wine in the other. The truth is, this dish does all the work for you. The chicken sears up golden, the cheese melts into the tomatoes, and the glaze thickens on its own while you set the table. It became my go-to whenever I wanted to feel like I had my life together, even when I absolutely did not.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up all the flavors from the pan, but make sure they are roughly the same size so they finish at the same time.
- Kosher salt and black pepper: Simple seasoning is all you need here, the other ingredients bring plenty of flavor on their own.
- Olive oil: Use a good quality oil since it is the base of the pan flavor, and it helps the chicken get that beautiful golden crust.
- Ripe tomatoes: Choose tomatoes that feel heavy and smell sweet, they will soften into the skillet and release their juices into the cheese.
- Fresh mozzarella: The kind that comes packed in water melts better than the pre-shredded stuff, and it has a creamier, more delicate texture.
- Fresh basil leaves: Tear these by hand instead of chopping them, it bruises the leaves less and keeps the flavor brighter and more aromatic.
- Balsamic vinegar: As it reduces, it becomes thick and syrupy with a tangy sweetness that ties everything together.
- Honey: Just a tablespoon balances the acidity of the vinegar and helps the glaze cling to the chicken.
Instructions
- Season the Chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. Dry chicken sears better and gets that crispy, golden edge.
- Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for 5 to 6 minutes per side, resisting the urge to flip it too early so it develops a deep golden crust.
- Check for Doneness:
- Use a meat thermometer to make sure the internal temperature reaches 74°C (165°F). Once cooked through, remove the chicken from the skillet and set it aside on a plate.
- Add the Caprese Topping:
- Return the chicken to the skillet and layer tomato slices on top of each breast, then place mozzarella slices over the tomatoes. Cover the skillet and let the cheese melt for 2 to 3 minutes over medium heat.
- Make the Balsamic Glaze:
- While the cheese is melting, pour the balsamic vinegar and honey into a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Finish and Serve:
- Tear the fresh basil leaves over the chicken, then drizzle the warm balsamic glaze across each piece. Serve immediately while the cheese is still gooey and the glaze is glossy.
Save It One evening, my sister came over feeling worn out from a long week, and I made this without telling her what we were having. When I brought the skillet to the table, she looked at it and then at me and said, this is exactly what I needed. We ate slowly, talking about nothing important, and she took the last piece of chicken with her when she left. It reminded me that food does not have to be fancy to feel like care.
How to Choose the Best Tomatoes
I learned the hard way that pale, hard tomatoes will not soften or release their juices the way ripe ones do. Look for tomatoes that are deep red, slightly soft to the touch, and smell sweet near the stem. If you can only find sad winter tomatoes, use cherry tomatoes instead and halve them, they tend to have more flavor year-round. In the summer, heirloom varieties add a gorgeous color mix and a richer, more complex sweetness to the dish.
What to Serve Alongside
This skillet is rich and satisfying on its own, but I usually serve it with something simple to soak up the balsamic glaze. A warm baguette torn into pieces is perfect for mopping up the pan juices. If you want to keep it low-carb, try it over zucchini noodles or alongside roasted asparagus. A crisp green salad with lemon vinaigrette balances the creaminess of the mozzarella and keeps the whole meal feeling light and fresh.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days. The chicken stays juicy, though the mozzarella will firm up once it cools. To reheat, warm it gently in a covered skillet over low heat with a splash of water to help the cheese soften again. You can also slice the cold chicken and layer it on a sandwich with arugula and a drizzle of the leftover glaze.
- Do not microwave it on high, the chicken will turn rubbery and the cheese will separate.
- If you are meal prepping, store the balsamic glaze separately and drizzle it fresh when you reheat.
- This dish does not freeze well because the mozzarella and tomatoes change texture, so plan to eat it within a few days.
Save It This recipe has become one of those meals I make without thinking, the kind that feels like muscle memory. It reminds me that good food does not have to be complicated, just honest and made with ingredients that taste like themselves.
Common Questions About Recipes
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work best as they cook evenly and absorb flavors well.
- → How do I make the balsamic glaze?
Simmer balsamic vinegar and honey over medium heat until thickened and syrupy, stirring occasionally.
- → Can I use other cheeses instead of mozzarella?
Mozzarella provides a creamy texture and mild flavor, but fresh burrata or provolone can be delicious alternatives.
- → What sides complement this dish?
Light sides like green salad, zucchini noodles, or crusty bread pair well with the vibrant flavors.
- → Is it possible to prepare this dish gluten-free?
Yes, the ingredients are naturally gluten-free. Just ensure the cheese is free from cross-contamination.