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Chicken Caprese - Juicy Chicken with Bright Tomatoes, Mozzarella, and Basil

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lb total), halved horizontally to make 4 cutlets
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved (or 2 medium tomatoes, sliced)
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn or thinly sliced
  • 2 tablespoons balsamic glaze (store-bought) or 1/3 cup balsamic vinegar for reducing
  • Optional: 1 tablespoon butter for finishing
  • Optional: Red pepper flakes, to taste

Method
 

  1. Prep the chicken: Pat chicken cutlets dry. Season both sides with salt, pepper, Italian seasoning, and garlic powder.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
  3. Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes per side until golden and nearly cooked through (internal temp about 160°F). Transfer to a plate and tent loosely with foil.
  4. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil and the minced garlic. Cook 30 seconds until fragrant, stirring to prevent burning.
  5. Cook the tomatoes: Add tomatoes and a pinch of salt. Cook 2–3 minutes, just until they soften and release juices. If you like heat, sprinkle in red pepper flakes.
  6. Make it saucy: If using balsamic vinegar instead of glaze, pour 1/3 cup into the pan. Simmer 2–3 minutes until slightly reduced and syrupy. Stir in butter if using for a glossy finish.
  7. Add back the chicken: Return chicken to the pan, nestling into the tomatoes. Spoon some pan juices over the cutlets.
  8. Top with mozzarella: Lay slices on each cutlet. Cover the skillet with a lid and cook 1–2 minutes, until the cheese melts and chicken reaches 165°F.
  9. Finish and garnish: Drizzle balsamic glaze over the chicken (skip if you reduced vinegar in the pan). Scatter fresh basil on top. Taste the juices and adjust salt and pepper.
  10. Serve: Plate the chicken with tomatoes and pan sauce. Great with a side salad, buttered orzo, or crusty bread to soak up the juices.