One-Pan Balsamic Caprese Chicken

Balsamic caprese chicken topped with melted mozzarella, roasted tomatoes, and fresh basil.

5 from 1 vote

Golden seared chicken simmered in a sticky balsamic-honey glaze with garlic, cherry tomatoes, and melted fresh mozzarella, finished with basil. Ready in 30 minutes in one skillet, with almost no cleanup.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings: servings

Calories: 291.16kcal

Author: Sarah Hill

Ingredients

4 boneless skinless chicken breasts or thighs
Salt and black pepper
½ teaspoon Italian seasoning
1 tablespoon olive oil
3 cloves garlic minced
¼ cup balsamic vinegar
1 tablespoon honey
1 cup cherry tomatoes halved
4 oz fresh mozzarella sliced
Fresh basil for serving

Instructions

Preheat the oven to 400°F.
Season chicken generously with salt, pepper, and Italian seasoning.
4 boneless, Salt and black pepper, ½ tsp Italian seasoning
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden. Remove and set aside.
1 tablespoon olive oil
Reduce the heat to medium. Add garlic and cook for 30 seconds. Add tomatoes. Add balsamic vinegar and honey, stirring until slightly reduced, about 2 minutes.
3 cloves garlic, ¼ cup balsamic vinegar, 1 cup cherry tomatoes, 1 tablespoon honey
Nestle the chicken back into the skillet and spoon the sauce over the top. Transfer to the oven and bake for 15–20 minutes until the chicken reaches 165°F internally.
Remove from the oven and lay mozzarella over each piece. Broil for 2–3 minutes until the cheese melts.
4 oz fresh mozzarella
Top with fresh basil and serve with the pan juices spooned over everything.
Fresh basil

Video

Notes

Pat the chicken completely dry before seasoning. Surface moisture steams instead of sears, and you'll lose the golden crust.
Sear the chicken first. Don't poach it straight in the balsamic, or it turns out pale and thin-sauced.
Let the balsamic and honey reduce until glossy, about 2 minutes, before adding the chicken back, or the sauce won't cling.
Pull the chicken at 165°F internally. Use a thermometer, since bake time shifts with breast thickness.
Pound uneven chicken breasts to about ¾ inch so they cook at the same rate.
If the sauce looks thin after baking, simmer the pan juices alone for a minute or two before spooning them back over.
Taste the sauce before returning the chicken. A touch more honey balances excess balsamic sharpness.
Store in the fridge for up to 3 days. Freezer for up to 2 months, without the mozzarella if possible, since it turns rubbery once thawed.

Nutrition