Caprese Chicken Breasts with Balsamic Glaze

Quick and easy meals don’t always have to be frozen or microwaved foods. With the right ingredients and little multi-tasking, you can make a delicious meal in minutes!

This savory stovetop chicken recipe features the delicious flavors of a traditional Caprese salad, one ofmy favorites! Sweet grape tomatoes, fresh Mozzarella, basil, and a rich balsamic glaze elevate otherwise basic chicken breasts to a whole new level. You’ll want to work this one into your regular weeknight dinner rotation because you can get it from the refrigerator to the table in just twenty minutes!

Ingredients:

• 2 T extra virgin olive oil
• 2 boneless, skinless chicken breasts, butterflied and pounded thin*
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Sea salt and black pepper, to taste
• ½ c balsamic vinegar
• 2 tsp pure maple syrup
• 1 c grape tomatoes, quartered
• ½ small red onion, finely diced
• 8 oz. Ciliegine Mozzarella, quartered
• ¼ c fresh basil leaves, thinly sliced

*Tip: For easier clean up, place the chicken breasts between two sheets of plastic wrap before pounding with a meat mallet or rolling pin. Some markets sell thin sliced chicken, those would work for this recipe as well.

Directions:

1. Heat olive oil in a large skillet over medium heat. Season the prepared chicken breasts with the Italian seasoning and garlic powder on both sides and add to the hot skillet. Season with salt and black pepper, to taste. Cook until the chicken is cooked through, approximately 3-4 minutes per side.

2. While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan and set over medium heat. Simmer until the mixture thickens and is reduced by half, stirring frequently, approximately 5-6 minutes.

3. In a medium bowl, combine grape tomatoes, red onion, fresh Mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.

4. When the chicken is done cooking, turn off heat and move skillet to a cool burner. While still in the skillet, top each chicken breast with a spoonful of the tomato and mozzarella mixture and cover for a couple of minutes or just until the tomatoes are warmed through.

To serve, transfer the chicken to a serving platter or individual plates. Top each breast with the remaining tomato mixture and a drizzle of balsamic glaze. I like to serve this dish over arugula lettuce dressed with olive oil, salt, and pepper.  Enjoy!

Caprese Chicken Breasts with Balsamic Glaze

From the refrigerator to the table in just twenty minutes, this easy and delicious dinner recipe will quickly become a family favorite! 

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

• 2 T extra virgin olive oil
• 2 boneless skinless chicken breasts, butterflied and pounded thin
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Sea salt and black pepper to taste
• ½ c balsamic vinegar
• 2 tsp pure maple syrup
• 1 c grape tomatoes quartered
• ½ small red onion finely diced
• 8 oz. Ciliegine Mozzarella quartered
• ¼ c fresh basil leaves thinly sliced

Instructions

 

• Heat olive oil in a large skillet over medium heat. Season the prepared chicken breasts with the Italian seasoning and garlic powder on both sides and add to the hot skillet. Season with salt and black pepper, to taste. Cook until the chicken is cooked through, approximately 3-4 minutes per side.
• While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan and set over medium heat. Simmer until the mixture thickens and is reduced by half, stirring frequently, approximately 5-6 minutes.
• In a medium bowl, combine grape tomatoes, red onion, fresh Mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.
• When the chicken is done cooking, turn off heat and move skillet to a cool burner. While still in the skillet, top each chicken breast with a spoonful of the tomato and mozzarella mixture and cover for a couple of minutes or just until the tomatoes are warmed through.
• To serve, transfer the chicken to a serving platter or individual plates. Top each breast with the remaining tomato mixture and a drizzle of balsamic glaze. I like to serve this dish over arugula lettuce dressed with olive oil, salt, and pepper. 

Notes

Tip: For easier clean up, place the chicken breasts between two sheets of plastic wrap before pounding with a meat mallet or rolling pin. Some markets sell thin sliced chicken, those would work for this recipe as well.