Save My skillet was still warm from dinner when a neighbor knocked with tomatoes from her garden, their vines still clinging. I had chicken thawed and mozzarella in the fridge. What started as improvisation turned into a dish I now make whenever I want something that looks impressive but comes together in half an hour. The balsamic glaze bubbling on the stove filled the kitchen with a sweet, tangy scent that made everyone wander in asking what was cooking.
The first time I served this, my sister asked if I had ordered takeout. She couldn't believe something this colorful and flavorful came from a single pan. I've since made it for potlucks, date nights, and those evenings when I need comfort but don't want to stand over the stove forever. There's something about the way the basil smells when it hits the warm chicken that makes the whole house feel more alive.
Ingredients
- Boneless, skinless chicken breasts (4): These cook quickly and soak up flavor beautifully. Pound them gently if they're uneven so everything finishes at the same time.
- Kosher salt (1 teaspoon): Don't skip seasoning the chicken well. It's the foundation of all the flavor that follows.
- Freshly ground black pepper (½ teaspoon): Freshly cracked pepper adds a little bite that complements the sweetness of the glaze.
- Olive oil (1 tablespoon): Use a good quality olive oil for searing. It helps create that golden crust on the chicken.
- Ripe tomatoes (2 large, sliced): Choose tomatoes that are firm but ripe. They'll soften just enough under the melting cheese without turning mushy.
- Fresh mozzarella (225 g / 8 oz, sliced): The creamy kind that comes in water is what you want here. It melts into soft, gooey perfection.
- Fresh basil leaves (½ cup, torn): Tear the basil by hand instead of chopping it. It bruises less and releases more aroma.
- Balsamic vinegar (⅓ cup): A decent balsamic makes all the difference. You don't need the expensive aged kind, but avoid the overly sweet grocery store glazes.
- Honey (1 tablespoon): This balances the acidity of the vinegar and helps it thicken into a glossy drizzle.
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 beautiful golden color.
- 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 until golden and cooked through to 74°C (165°F). Remove and set aside on a plate.
- Assemble the Caprese Topping:
- Lower the heat to medium and place the chicken back in the skillet. Layer tomato slices over each breast, then top with mozzarella slices. Cover the skillet and let the cheese melt for 2 to 3 minutes.
- Make the Balsamic Glaze:
- While the cheese melts, pour balsamic vinegar and honey into a small saucepan over medium heat. Let it simmer for 5 to 7 minutes, stirring now and then, until it thickens and coats the back of a spoon.
- Finish and Serve:
- Scatter torn basil leaves over the chicken and drizzle with the warm balsamic glaze. Serve straight from the skillet for that rustic, inviting look.
Save One summer evening, I made this for friends on the patio with a bottle of chilled white wine and a loaf of crusty bread. We sat outside as the sun set, tearing off pieces of bread to soak up the balsamic glaze left on our plates. Someone said it tasted like vacation, and I think that's the best compliment a recipe can get.
Choosing Your Tomatoes
Ripe, in-season tomatoes are everything here. I've made this in January with pale grocery store tomatoes and it was fine, but in August with garden tomatoes, it's a different dish entirely. If fresh tomatoes aren't great where you are, try using halved cherry tomatoes—they tend to have more flavor year-round. Just nestle them around the chicken instead of layering them flat.
Getting the Glaze Right
The first time I made the glaze, I let it reduce too far and it turned into hard candy when it cooled. Now I take it off the heat when it's still a little thinner than I want—it thickens as it cools. If it does get too thick, just whisk in a teaspoon of water and warm it gently. It should be pourable but not runny, like a good maple syrup.
Serving Suggestions
This chicken pairs beautifully with something simple that won't compete with the flavors. I usually serve it with a handful of arugula tossed in olive oil and lemon, or roasted vegetables if I have time. On nights when I want to keep it low-carb, zucchini noodles or cauliflower rice work perfectly.
- Serve with crusty bread to mop up the balsamic glaze.
- Add a side of garlic green beans or a simple Caesar salad.
- Leftovers reheat well in a covered skillet over low heat.
Save This is the kind of recipe that makes you feel like a better cook than you are. It's simple, forgiving, and always turns out beautifully.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay moist. They may require 5-7 additional minutes of cooking time to reach an internal temperature of 74°C (165°F).
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the skillet over medium heat to preserve the cheese's creamy texture.
- → Can I make the balsamic glaze ahead?
Absolutely. Prepare the glaze up to 2 days in advance and store it in a jar. Reheat briefly before serving, or drizzle at room temperature for a thinner consistency.
- → What's the best way to slice mozzarella?
For easier slicing, chill fresh mozzarella for 30 minutes, then use a sharp knife dipped in hot water. This prevents tearing and creates clean, even slices.
- → Is this dish truly gluten-free?
Yes, as written it's gluten-free. However, verify your mozzarella and balsamic vinegar labels for any cross-contamination risks if you have severe sensitivity.
- → What sides pair best with this dish?
Serve alongside crusty bread to soak up the glaze, a crisp green salad, zucchini noodles, or cauliflower rice for a low-carb option.