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Caprese Chicken With Balsamic Glaze - Fresh, Simple, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of Italian seasoning or oregano.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1–2 tablespoons olive oil. When it shimmers, it’s ready.
  3. 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.
  4. 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.
  5. Caprese topping: Top each piece with mozzarella and tomato slices. Cover the pan for 1–2 minutes to melt the cheese slightly.
  6. 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.
  7. Serve: Plate with extra glaze on the side. Great with a green salad, roasted asparagus, sautéed spinach, or garlic bread.