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chicken caprese

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This flavorful Chicken Caprese Recipe combines browned chicken breasts, melted mozzarella cheese, sun-ripened tomatoes, and fresh basil all drizzled with a sweet balsamic glaze. This recipe is elegant enough for company yet quick and easy enough for a weeknight.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For chicken caprese

  • 1 c
    balsamic vinegar
  • 1/4 c
    brown sugar
  • 4
    boneless skinless chicken breasts (about 6 ounces each)
  • 2 Tbsp
    olive oil
  • 1 1/2 c
    grape tomatoes sliced in half
  • 2 c
    shredded whole milk low moisture mozzarella
  • 1/4 c
    fresh basil leaves cut in ribbons
  • salt and pepper to taste

How To Make chicken caprese

  • 1
    Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes. It should be thick enough to coat the back of a spoon.
  • 2
    Preheat oven to 350 degrees
  • 3
    In a large ovenproof skillet heat olive oil over medium heat. Add chicken breast and brown each side; approximately 5 minutes per side. Place on oven proof plate, cover with foil and place in oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size of the chicken breasts)
  • 4
    Top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes. Turn the broiler on the last 1-2 minutes of cooking.
  • 5
    Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste.
  • 6
    NOTES You can cut two large chicken breasts in half lengthwise if desired reducing the size of the portion and baking time. Chicken breasts are cooked through when they reach an internal temperature of 165 degrees. Use fresh garden tomatoes when available. I find the grape tomatoes the sweetest and most sun ripened choice in the off season. Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable especially in older stoves. Be very careful when remove the skillet from the oven. The handle will be very hot so use oven mitts and remember that handle will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.
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