One Pan Chicken Caprese (Easy Skillet Dinner)
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This one-pan Caprese chicken for two is made with seared chicken breasts, cherry tomatoes, mozzarella, and fresh basil, finished with a simple balsamic glaze. It’s a quick, flavorful dinner that comes together in under an hour.
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Recipe Highlights
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Marinade Time: 30 Minutes (minimum)
Total Time: 1 hour, 5 minutes
Serves: 2 – Easy to scale
- Weeknight-friendly: The chicken cooks in one skillet and finishes with melty mozzarella, fresh basil, and a balsamic drizzle for a dinner that feels special without extra work.
- Balanced flavor in every bite: Juicy tomatoes, creamy mozzarella, fresh basil, and tangy balsamic give this simple chicken dinner classic Caprese flavor.
Ingredient Notes
- Boneless skinless chicken breasts (5–7 oz each): Breasts work best for even cooking, but boneless thighs can be used.
- Cherry, grape, or plum tomatoes: Use what you have, just cut larger tomatoes into bite-sized pieces.
- Mozzarella: Fresh mozzarella melts best, but shredded mozzarella works in a pinch.
- Fresh basil: Adds the classic Caprese flavor. Add it at the end for the best taste.
- Balsamic glaze: Use store-bought or make your own by simmering balsamic vinegar until thickened.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Balsamic Chicken Caprese
- Prep and marinate: Whisk olive oil and balsamic vinegar. Add chicken to a dish, pour marinade over it, and let it sit for at least 1 hour. Slice the tomatoes and mozzarella while they marinate.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Pat the chicken dry, then sear for 2–3 minutes per side until golden.
- Finish in the oven: Add tomatoes to the pan, cover, and transfer to a 375°F oven. Bake for about 10 minutes.
- Make the balsamic glaze: Simmer balsamic vinegar until thick and syrupy, enough to coat the back of a spoon.
- Add cheese and finish: Remove the pan, drizzle with glaze, and top with mozzarella. Return to the oven uncovered for 5–10 minutes, until the cheese melts and the chicken reaches 165°F. Finish with fresh basil.
Make It Your Way
- Swap the protein: Try boneless pork chops, veal cutlets, or skip the animal protein and use portobello mushrooms, eggplant slices, or tofu.
- Change the flavor base: Use pesto, or olive oil, garlic or lemon instead of the balsamic marinade for a richer, herby flavor.
- Make more at once: Turn it into a sheet pan meal—after searing, transfer everything to a sheet pan to finish in the oven. Great for larger portions.
Serving Suggestions
Serve this Caprese chicken with a simple salad and a vegetable side like roasted vegetables, sautéed cauliflower, or baby potatoes. For something more filling, add pasta, spaghetti squash, or a slice of garlic bread.
How to Store and Use Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Reinvented Leftover Ideas
This is one of those meals that’s even easier the second time around. Try it a different way:
- Slice and toss with pasta for a quick dinner
- Use it in a sandwich or wrap
- Chop and add to a salad
- Turn it into a quesadilla with extra cheese
Craving more easy chicken ideas? Don’t miss my complete guide to boneless chicken recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
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Click on serving size to scale this recipe
One Pan Chicken Caprese
Equipment
Ingredients
Marinade
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
Chicken Caprese
- 3/4 to 1 pound boneless chicken breasts
- 20 cherry tomatoes sliced in half
- 3 ounces mozzarella cheese
- 1/4 cup fresh basil
- 1/2 cup Balsamic vinegar
Instructions
- Make the marinade: In a small bowl mix together 2 tablespoons balsamic vinegar, 1 1/2 tablespoons olive oil, 1 1/2 teaspoons garlic powder.
- Marinate the chicken: Place the chicken breasts into a glass or ceramic bowl and pour the marinade over the chicken. Marinate for at least 30 minutes and up to overnight.
- Prepare: Slice 20 cherry tomatoes in half, chop 1/4 cup fresh basil into strips and preheat the oven to 350°F.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Pat the chicken dry, then add to the hot skillet. Cook for 2–3 minutes per side until golden brown.
- Bake: Add the cherry tomatoes, cover the pan and bake for 10 minutes.
- Make the balsamic glaze: While the chicken cooks, heat ½ cup balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes until thickened and syrupy.
- Finish: Remove the pan from the oven, drizzle half of the glaze over the chicken, and top each piece with mozzarella. Return to the oven and bake uncovered until the cheese is melted and the chicken reaches 165°F.
- Serve: Drizzle with the remaining balsamic glaze and garnish with fresh basil.
Notes
- Use chicken breasts that are close in size for even cooking. If they are thick, pound them slightly before searing.
- Pat the chicken dry before it goes into the skillet so it browns instead of steaming.
- The balsamic glaze can go from perfect to too thick quickly, so remove it from the heat as soon as it turns syrupy.
- Add the basil just before serving for the freshest flavor.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Recipe FAQs
When in a pinch, using canned tomatoes is an option. However, it’s important to keep in mind that the flavor may not be as fresh as it would be with fresh tomatoes.
Absolutely! But making it fresh enhances the flavor and lets you control the sweetness.
You can marinate the chicken up to overnight and prep the tomatoes, basil, and cheese in advance. For best texture, cook and add the mozzarella just before serving.
