Chicken Caprese
This Chicken Caprese recipe features tender, juicy chicken breasts topped with melted mozzarella cheese, fresh grape tomatoes, and fragrant basil ribbons, all drizzled with a sweet and tangy balsamic glaze. It's a delightful Italian-inspired dish bursting with flavor.
Equipment
- Saucepan
- Ovenproof Skillet
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 4 boneless, skinless chicken breasts (approximately 6 ounces each)
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups grape tomatoes, sliced in half
- 2 cups shredded whole milk low moisture mozzarella
- 1/4 cup fresh basil leaves, cut into ribbons
- Kosher salt
- Freshly ground black pepper
Instructions
- In a saucepan, combine the balsamic vinegar and brown sugar. Bring it to a boil and then 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.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the chicken breasts and brown each side, approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees Fahrenheit (time varies with the size and thickness of the chicken breasts).
- Carefully remove the skillet from the oven and top the chicken with the shredded mozzarella, dividing it evenly. Sprinkle the grape tomatoes over the top of the cheese. Place the skillet in the oven, uncovered, until the cheese is melted, about 5 minutes. Turn on the broiler for the last 1-2 minutes of cooking.
- Top the chicken with basil ribbons. Spoon the balsamic glaze over the chicken and serve. Season with salt and pepper to taste.