In my years as a professional food writer and home‑cook evangelist, I’ve found that the classic Italian Caprese flavors—tomato, mozzarella, basil, and balsamic—translate beautifully to a quick, one‑pan chicken dinner. This Balsamic‑Glazed Caprese Chicken Skillet delivers all the bright, fresh notes of a Caprese salad over tender, pan‑seared chicken breasts, with a sticky‑sweet reduction that brings the whole dish together. Cleanup is minimal, flavor is maximal, and it’s all on your stovetop in under 30 minutes. Here’s how I do it:

Ingredients

• 4 boneless, skinless chicken breasts (6–8 oz each)

• Salt and freshly ground black pepper

• 2 Tbsp olive oil, divided

• 1 cup cherry tomatoes, halved

• 4 oz fresh mozzarella, sliced

• ¼ cup fresh basil leaves, torn

• 3 Tbsp balsamic vinegar

• 1 Tbsp honey

• 2 garlic cloves, minced

Step‑by‑Step Process

1. Prep & Season Chicken
   Pat chicken breasts dry, then season both sides with salt and pepper.

2. Sear Chicken
   In a large skillet over medium‑high heat, warm 1 Tbsp olive oil. Sear chicken 5 minutes per side until golden and cooked through (internal temp 165 °F). Transfer to a plate and tent loosely with foil.

3. Sauté Tomatoes & Garlic
   Reduce heat to medium. Add remaining olive oil, garlic, and cherry tomatoes; sauté 2–3 minutes until tomatoes soften but still hold shape.

4. Make Balsamic Glaze
   Stir in balsamic vinegar and honey. Simmer 2–3 minutes until glaze thickens and coats tomatoes.

5. Assemble Caprese
   Return chicken to skillet. Top each breast with mozzarella slices; cover skillet with lid until cheese melts (about 1–2 minutes).

6. Finish & Garnish
   Sprinkle torn basil over each chicken breast. Spoon tomatoes and glaze around the skillet. Serve hot.

Why It Works

• One‑Pan Efficiency: Everything cooks in the same skillet for minimal dishes and maximal flavor melding.

• Balsamic Reduction: Deep sweetness balances bright tomatoes and creamy cheese.

• Fresh Basil: Added off‑heat for vibrant aroma and color.

This skillet dinner feels restaurant‑worthy yet is simple enough for busy weeknights. Serve alongside crusty bread or over a bed of baby greens for a light, satisfying meal.