Caprese Chicken With Balsamic Glaze – Fresh, Simple, and Flavor-Packed
Caprese chicken brings together juicy pan-seared chicken, creamy mozzarella, ripe tomatoes, and fragrant basil—then finishes with a tangy-sweet balsamic glaze. It’s the kind of meal that looks restaurant-level but is easy enough for a weeknight. You get bright, fresh flavor without a long ingredient list or fussy steps.
Whether you’re cooking for guests or just want something satisfying and lighter, this dish delivers. Serve it with a simple salad or roasted veggies and you’re set.
Caprese Chicken With Balsamic Glaze - Fresh, Simple, and Flavor-Packed
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (pounded to even thickness) or thighs
- Salt and pepper: For seasoning the chicken
- Italian seasoning or dried oregano: Optional, for extra flavor
- Olive oil: For searing the chicken
- Garlic: 2 cloves, minced (optional but recommended)
- Fresh mozzarella: 8 ounces, sliced into 4–8 slices
- Tomatoes: 2–3 ripe tomatoes, sliced (Roma or heirloom are great)
- Fresh basil leaves: A handful, torn or left whole
- Balsamic glaze: Store-bought or homemade (see note below)
- Butter: 1 tablespoon (optional, for extra richness in the pan)
- Red pepper flakes: Pinch (optional, for a mild kick)
Instructions
- Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of Italian seasoning or oregano.
- Heat the pan: Set a large skillet over medium-high heat. Add 1–2 tablespoons olive oil. When it shimmers, it’s ready.
- Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan. Sear 4–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). If using thicker breasts, reduce heat to medium and cook a bit longer.
- Add garlic and butter (optional): Reduce heat to medium-low. Add the minced garlic and butter to the pan. Stir for 30 seconds until fragrant, spooning some over the chicken.
- Caprese topping: Top each piece with mozzarella and tomato slices. Cover the pan for 1–2 minutes to melt the cheese slightly.
- Finish with basil and glaze: Remove from heat. Add basil leaves on top. Drizzle generously with balsamic glaze. Sprinkle a pinch of red pepper flakes if using.
- Serve: Plate with extra glaze on the side. Great with a green salad, roasted asparagus, sautéed spinach, or garlic bread.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, minimal effort: The ingredients do the heavy lifting—basil, tomatoes, mozzarella, and balsamic reduction bring balance and depth without complicated techniques.
- Fast and reliable: From prep to plate in about 30 minutes, and it’s hard to mess up when you follow a few simple cues.
- Fresh and satisfying: It feels light, but the melted cheese and glaze make it feel special and complete.
- Weeknight- and guest-friendly: Easy enough for a Tuesday, impressive enough for a dinner party.
- Flexible: Works with chicken breasts or thighs, homemade or store-bought glaze, and plenty of swap-ins if you’re out of something.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts (pounded to even thickness) or thighs
- Salt and pepper: For seasoning the chicken
- Italian seasoning or dried oregano: Optional, for extra flavor
- Olive oil: For searing the chicken
- Garlic: 2 cloves, minced (optional but recommended)
- Fresh mozzarella: 8 ounces, sliced into 4–8 slices
- Tomatoes: 2–3 ripe tomatoes, sliced (Roma or heirloom are great)
- Fresh basil leaves: A handful, torn or left whole
- Balsamic glaze: Store-bought or homemade (see note below)
- Butter: 1 tablespoon (optional, for extra richness in the pan)
- Red pepper flakes: Pinch (optional, for a mild kick)
Note on balsamic glaze: To make your own, simmer 1 cup balsamic vinegar with 1–2 tablespoons honey or brown sugar until thick and syrupy, 10–15 minutes. It should coat a spoon.
Cool before using.
Instructions
- Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of Italian seasoning or oregano.
- Heat the pan: Set a large skillet over medium-high heat. Add 1–2 tablespoons olive oil.
When it shimmers, it’s ready.
- Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan. Sear 4–6 minutes per side until golden and cooked through (internal temp 165°F/74°C).
If using thicker breasts, reduce heat to medium and cook a bit longer.
- Add garlic and butter (optional): Reduce heat to medium-low. Add the minced garlic and butter to the pan. Stir for 30 seconds until fragrant, spooning some over the chicken.
- Caprese topping: Top each piece with mozzarella and tomato slices.
Cover the pan for 1–2 minutes to melt the cheese slightly.
- Finish with basil and glaze: Remove from heat. Add basil leaves on top. Drizzle generously with balsamic glaze.
Sprinkle a pinch of red pepper flakes if using.
- Serve: Plate with extra glaze on the side. Great with a green salad, roasted asparagus, sautéed spinach, or garlic bread.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep extra glaze separate if possible.
- Reheat: Warm gently in a covered skillet over low heat or microwave in short bursts.
Add a splash of water to keep it moist. Drizzle fresh glaze after reheating.
- Freezing: Not ideal due to the fresh tomatoes and cheese texture. If you must freeze, do so without the tomatoes and basil, then add fresh after reheating.
Benefits of This Recipe
- Balanced flavors: Sweet, tangy, creamy, and savory—each bite feels complete.
- Protein-forward: Chicken keeps you full without feeling heavy.
- Fresh ingredients: Tomatoes and basil add vitamins, color, and brightness.
- Approachable for all levels: Simple steps, minimal cleanup, and easy to tell when it’s done.
- Great for meal prep: Reheats well and pairs with different sides all week.
Common Mistakes to Avoid
- Skipping the dry pat: Wet chicken won’t sear well.
Pat it dry so you get a golden crust.
- Overcrowding the pan: Too much chicken lowers the heat. Cook in batches for a better sear.
- Overcooking the chicken: Use a thermometer and pull at 165°F. Overcooked chicken gets tough fast.
- Watery tomatoes: If your tomatoes are extra juicy, pat slices dry or choose firmer varieties (like Roma) to avoid sogginess.
- Burning the garlic: Add garlic after searing on lower heat.
Burnt garlic turns bitter.
- Over-reducing the glaze: It thickens more as it cools. Stop when it lightly coats a spoon.
Variations You Can Try
- Grilled version: Grill the chicken, then add mozzarella and tomatoes off-heat. Drizzle with glaze and top with basil before serving.
- Sheet pan method: Roast seasoned chicken at 400°F (205°C) for 18–22 minutes.
Add mozzarella during the last 3 minutes. Finish with tomatoes, basil, and glaze.
- Stuffed chicken: Slice a pocket in each breast and stuff with mozzarella and basil. Sear, then bake until cooked.
Top with tomatoes and glaze.
- Pesto twist: Spread a thin layer of pesto on the chicken before adding mozzarella and tomatoes for extra herb flavor.
- Tomato swap: Use cherry tomatoes, blistered quickly in the pan, for a sweeter pop.
- Dairy-free: Use a plant-based mozzarella or omit the cheese and add avocado slices right before serving.
- Low-carb meal: Serve with zucchini noodles, cauliflower mash, or a simple green salad.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs stay juicy and are more forgiving. Sear 5–6 minutes per side and check for 165°F.
They pair beautifully with the glaze.
Is store-bought balsamic glaze okay?
Absolutely. Look for a brand with balsamic vinegar as the first ingredient and minimal added sugar. If it’s very thick, warm it slightly to loosen before drizzling.
What kind of mozzarella is best?
Fresh mozzarella logs or balls (sliced) melt gently and taste creamy.
If you prefer more melt and stretch, low-moisture mozzarella works too.
How do I avoid soggy chicken with the tomato slices?
Pat tomato slices dry and add them at the end. You can also salt the tomatoes lightly and let them sit for 5–10 minutes, then blot before topping.
Can I make this ahead?
You can cook the chicken ahead and reheat, but add the mozzarella, tomatoes, basil, and glaze right before serving for the best texture and freshness.
What should I serve with it?
Good sides include arugula salad with lemon, roasted green beans, garlic sautéed spinach, or roasted potatoes. A crusty baguette is great for catching the glaze.
Do I need to pound the chicken?
If your chicken is uneven, pounding helps it cook evenly and stay juicy.
Aim for a uniform 1/2 to 3/4 inch thickness.
Final Thoughts
Caprese chicken with balsamic glaze is the kind of recipe you can count on. It’s fresh, satisfying, and ready in about half an hour. With a few pantry staples and peak-season produce, you get a dish that tastes like summer any time of year.
Keep it simple, follow the tips, and don’t skimp on the basil and glaze. This one’s a keeper for weeknights and guests alike.
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