Healthy Caprese Chicken Skillet Recipe
This healthy chicken skillet is a vibrant one-pan meal that brings together tender chicken, juicy tomatoes, fresh basil, and melty mozzarella with a touch of balsamic sweetness. Inspired by classic Caprese salad, this balanced, weeknight-friendly recipe is satisfying without being complicated.
Equipment
- Cutting board
- Plastic wrap & meat mallet (or heavy pan)
- Medium saucepan
- Heavy-bottomed skillet
- Instant-read thermometer (optional)
Ingredients
- ½ cup plus 1 tablespoon balsamic vinegar divided
- 1 tablespoon plus 1 teaspoon honey divided
- 1½ pounds boneless, skinless chicken breasts
- 1¼ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 2 tablespoons extra virgin olive oil divided
- 1 small red onion diced (about 1 cup)
- 4 cloves garlic minced (about 4 teaspoons)
- 4 cups sliced tomatoes: halved cherry or grape tomatoes 2 pints or ½-inch-diced peak season plum or garden tomatoes
- ¼ teaspoon dried thyme
- 4 ounces part-skim mozzarella pearls scant 1 cup or 4 ounces block-style part-skim mozzarella cheese, cut into bite-sized cubes
- ¼ cup tightly packed fresh basil leaves thinly sliced
Instructions
- Make the Balsamic Glaze: In a small saucepan, mix ½ cup of the balsamic vinegar with 1 tablespoon of the honey. Warm over medium-low heat and simmer gently, stirring now and then, until it reduces and thickens—about 15 minutes. Set aside once done.
- Prep the Chicken: While the glaze simmers, place the chicken breasts between two sheets of plastic wrap. Pound evenly to ½-inch thickness. Season both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breast pieces smooth side down. Sear for 4 minutes without moving, flip, then cook another 3 minutes. Check that the internal temperature hits 165°F. Transfer to a plate and tent loosely to keep warm.
- Cook Vegetables: Reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the diced onion and cook for 3 minutes, scraping up any browned bits from the pan. Stir in the minced garlic and cook another 30 seconds until aromatic. Add the sliced tomatoes, thyme, remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Stir and cook for about 2 minutes until tomatoes begin to soften.
- Finish the Dish: Nestle the cooked chicken breasts back into the pan, spooning tomatoes around them. Scatter the mozzarella over everything. Cover the pan, turn off the heat, and let it sit for 1 to 2 minutes to melt the cheese. Uncover, drizzle the balsamic glaze over the top, and sprinkle with fresh basil. Serve immediately.
Notes
Leftover Idea: Make a Caprese Chicken and Arugula Salad—chop leftover chicken and toss with extra tomatoes, mozzarella, and arugula. Drizzle with olive oil and a touch of balsamic vinegar. Season to taste.
Shortcut Tip: You can use store-bought balsamic glaze to save time. Just skip the reduction step and drizzle at the end.
Cheese Swap: If you can't find mozzarella pearls, cube block mozzarella or even use shredded part-skim.
Tried this recipe?Let us know how it was!