This baked Caprese chicken is so light, fresh, and bursting with flavor! The chicken is browned in a cast iron, topped with melted mozzarella cheese, fresh basil, tomatoes, and a homemade balsamic reduction.
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on Jun 6, 2017, we’ve tweaked it a bit since then.
Caprese chicken is the perfect summer dish since tomatoes and basil are thriving that time of year. It’s also super easy and quick to make! Because let’s be real, no one wants to be stuck inside cooking when the weather is so nice out!
Season the chicken cutlets with salt and pepper, then brown the chicken in a cast iron skillet over hot oil and butter. You’ll want to fully cook the chicken breast.
Now remove the cooked chicken and place the minced garlic and cherry tomatoes back into the skillet and saute for a minute or so.
Place the mozzarella cheese on top of the baked Capreseese chicken and broil in the oven until the mozzarella cheese melts. Then top with freshly chopped basil and balsamic reduction.
Cooking chicken breast or thighs in a pan is as simple as bringing some grease (butter or olive oil) to medium-high heat in a pan. Once the oil is smoking, place the chicken breast inside.
Cook the chicken in a pan for about 10 minutes per side. You only want to flip once. Allowing the meat to the brown will give it more flavor.
In a saucepan, bring the balsamic vinegar and honey to a light boil.
Drop the heat to low and let the balsamic reduction simmer and reduce for about 15 minutes or until it begins to thicken.
What to serve with balsamic reduction?
Caprese is pretty much any kind of dish consisting of tomatoes, mozzarella, and fresh basil. It can be incorporated into a pasta dish, salad, or chicken meal.
Light, fresh, and bursting with flavor, this baked Caprese chicken dish is perfect for summer. The chicken cutlets are browned to perfection in a cast iron skillet and topped with melted mozzarella cheese. The homemade balsamic reduction and freshly chopped basil really takes this recipe to the next level.
To make the balsamic reduction, heat the honey and balsamic vinegar in a small saucepan until it comes to a boil. Bring it down to a low simmer and cook for about 10-15 minutes or until it thickens and reduces.
Cut each chicken breast into thin halves. Season with salt and pepper.
In a cast iron skillet, heat olive oil and butter on high, and cook each piece of chicken until fully cooked through.
Remove the cooked chicken and set aside.
In the same skillet stir minced garlic and cherry tomatoes for about 2 minutes on medium heat.
Place the chicken back into the skillet and add a slice of fresh mozzarella cheese on top of each piece of chicken.
Broil until the cheese is melted (a few minutes). Broil time may vary depending on your oven. Once the cheese is melted, remove the skillet from the oven and drizzle with the balsamic reduction and garish with freshly chopped basil.