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30-Minute Caprese Chicken Skillet

Seasoned chicken breasts get a hard sear in one skillet, cherry tomatoes blister right alongside them, and slices of fresh mozzarella melt over the top under the lid. One skillet, 30 minutes, about 48g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts 4 small breasts, pounded to an even 3/4-inch thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved, about 10 oz
  • 1/4 tsp red pepper flakes optional
  • 8 oz fresh mozzarella sliced into 1/4-inch rounds
  • 1/4 cup torn fresh basil leaves plus more for serving
  • 2 tbsp balsamic glaze plus more for drizzling

Equipment

  • Large oven-safe skillet with lid (12-inch)
  • Meat mallet or rolling pin
  • Instant-read thermometer

Method
 

  1. Pound the chicken breasts to an even 3/4-inch thickness between sheets of plastic wrap or in a zip-top bag. Pat dry with paper towels, then season both sides with the salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes per side, until deeply golden. Transfer to a plate (it will finish cooking in step 4).
  3. Reduce the heat to medium. Add the garlic to the skillet and cook 30 seconds, until fragrant. Add the halved cherry tomatoes and red pepper flakes (if using); cook, stirring occasionally, until the tomatoes soften and blister in spots, about 3–4 minutes.
  4. Return the chicken to the skillet, nestling it among the tomatoes. Lay the mozzarella slices over each breast, cover with the lid, and cook 3–4 minutes, until the cheese is melted and the chicken reaches 165°F internally.
  5. Remove the skillet from the heat and let it stand, covered, for 2 minutes so the juices redistribute.
  6. Scatter the torn basil over the top and drizzle with the balsamic glaze. Serve straight from the skillet with crusty bread, over pasta, or alongside a simple green salad.

Notes

Food safety: chicken must reach 165°F internally — check the thickest part with an instant-read thermometer. Pound the chicken to an even 3/4-inch thickness for even cooking, and pat the mozzarella dry before melting. Leftovers 3 days refrigerated; freezing is not recommended. Protein ~48g/serving estimated from USDA FoodData Central; not lab-tested.