Chicken Caprese Skillet
This simple chicken caprese is prepared in a skillet, finished with a luscious honey balsamic glaze and vibrant fresh basil – an ideal dish for showcasing ripe summer tomatoes.
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Ingredients
- 1/2 cup plus 1 tablespoon balsamic vinegar
- 1 tablespoon plus 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- 1 small red onion
- 4 cloves garlic
- 4 cups sliced tomatoes: halved cherry or grape tomatoes
- ¼ teaspoon dried thyme
- 4 ounces part- skim mozzarella pearls
- ¼ cup tightly packed fresh basil leaves
- 4 small boneless
- ½ teaspoon ground black pepper
- 1¼ teaspoons kosher salt
Instructions
- 1
In a small saucepan, mix together ½ cup of balsamic vinegar and 1 tablespoon of honey. Over medium-low heat, allow the mixture to simmer gently, stirring occasionally, until it thickens and reduces to just over half its original volume, which should take about 15 minutes.
- 2
Once thickened, remove the saucepan from the heat and set it aside.
- 3
Meanwhile, place the chicken on a cutting board and cover it with a large piece of plastic wrap. Use a meat mallet to gently pound the chicken breasts until they are an even thickness of ½ inch. Discard the plastic wrap, then season the chicken on both sides with ¾ teaspoon of salt and ¼ teaspoon of pepper.
- 4
In a large skillet with a heavy bottom, heat 1 tablespoon of oil over medium-high heat. When the oil is hot but not smoking, carefully add the chicken breasts, placing them top-side down. Cook undisturbed for 4 minutes, or until they develop a light brown color.
- 5
Flip the chicken and continue cooking for another 3 minutes. To check for doneness, insert an instant-read thermometer into the thickest part of the chicken; it should register 165 degrees F. When cut, the juices should run clear.
- 6
If the chicken isn’t fully cooked, flip it again and keep cooking for a few more minutes on each side until done. The total cooking time may vary based on the size of your chicken pieces. Once cooked, transfer the chicken to a plate and cover to keep warm.
- 7
Without cleaning the skillet, reduce the heat to medium. Add the remaining tablespoon of oil, swirling it around to coat the bottom of the pan. Then, toss in the red onion and cook until it begins to soften, about 3 minutes, making sure to scrape up any browned bits from the pan.
- 8
Add the garlic and cook for an additional 30 seconds, just until it becomes fragrant.
- 9
Stir in the tomatoes, thyme, along with the remaining tablespoon of balsamic vinegar, 1 teaspoon of honey, ½ teaspoon of salt, and ¼ teaspoon of pepper. Increase the heat back to medium-high and cook until the tomatoes start to soften, approximately 2 minutes.
- 10
Place the chicken back into the pan, nestling it among the tomatoes, and sprinkle the mozzarella cheese evenly throughout.
- 11
Cover the skillet and remove it from the heat. Allow it to sit for 1 to 2 minutes so the mozzarella can soften and melt.
- 12
Once ready, uncover the skillet, drizzle the balsamic reduction over the top, and garnish with fresh basil. Serve while warm.
Nutrition Information
Notes & Tips
- Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke