A perfect 30-minute skillet meal you might make all year round.
The fresh tomato and balsamic pan sauce is rich, flavorful, and elegant enough to serve to company.
Just check that its cooked through.
Simply Recipes / Alison Bickel
Dont wait until peak tomato season in the summer to make this dish.
It calls for cherry tomatoes, which are available year round.
Mozzarella pearlsare typically sold in 8-ounce containers, sometimes soaked in water.
Simply Recipes / Alison Bickel
it’s possible for you to use an 8-ounce ball of mozzarella cut into 1-inch pieces instead.
What To Serve With Chicken Caprese
I love serving this withKale Caesar Salad.
You wont regret having a basket of crusty bread on for scooping up the sauce and tomatoes.
Simply Recipes / Alison Bickel
Just-Cooked is Best
This recipe is best when served on the same day you make it.
I dont recommend making it ahead of time because the tomatoes and basil will lose their freshness.
Plus, the texture of the chicken and the melted mozzarella cheese will change in the fridge.
Simply Recipes / Alison Bickel
Heat a large skillet over medium-high heat.
Add the olive oil and 1 tablespoon butter.
When the oil is hot and shimmering, add the chicken.
Simply Recipes / Alison Bickel
Cook for 4 to 5 minutes until the bottoms are golden brown.
An instant read thermometer inserted into the center should register 165F.
Transfer the chicken onto a large plate.
Simply Recipes / Alison Bickel
Tent it with foil to keep warm.
You will use the same skillet to cook the vegetables.
Add the onions and saute them until they just begin to soften, about 3 minutes.
Simply Recipes / Alison Bickel
Add the garlic and saute for 1 more minute.
Add the chicken stock and balsamic vinegar.
Use a wooden spoon to scrape the brown bits stuck to the bottom and sides of the skillet.
Simply Recipes / Alison Bickel
When the liquid begins to simmer, reduce the heat to medium.
Simmer until the volume is reduced by half.
This should take 5 to 6 minutes.
Simply Recipes / Alison Bickel
Youll notice the sauce will thicken a little.
Stir in the cherry tomatoes, Italian seasoning, and the remaining 1/4 teaspoon salt and black pepper.
Cook for 2 to 3 minutes, until the tomatoes begin to soften.
Stir in the remaining 1 tablespoon butter until melted.
Nudge the cooked chicken and any drippings into the sauce.
Spoon some of the tomatoes and sauce on top.
Remove the skillet off the heat.
Scatter the mozzarella cheese on top.
Cover the skillet with a lid or a sheet pan until the cheese melts, about 4 minutes.
Sprinkle the basil on top and serve.
Refrigerate leftovers for up to 3 days.
I dont recommend freezing this dish since it has fresh mozzarella and tomatoes.
Add a splash of chicken stock to loosen up the sauce if needed.
