30 Minute Caprese Chicken

1 week ago 17

a cheesy baked chicken breast topped with fresh basil and a drizzle of balsamic glaze, served with roasted cherry tomatoes in a pan.

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Ready in just 30 minutes, this one skillet cheesy balsamic Caprese Chicken is bursting with caprese flavors — saucy, melty, and weeknight-ready.

Know Before You Scroll

Servings: 4

Prep: 10 minutes

Cook: 20 minutes

Total Time: 30 minutes

Juicy, golden-seared chicken smothered in a rich, garlicky tomato-basil sauce with melty mozzarella. Think caprese meets cozy skillet dinner — sweet, tangy, cheesy, and just the right amount of fancy.

Easy-to-Intermediate. Nothing wild, just a few layers of flavor and a little multitasking on the stovetop.

Boneless skinless chicken breasts, salt, pepper, olive oil, garlic, cherry tomatoes, tomato pesto, balsamic glaze, chicken stock (or water), shredded mozzarella cheese, fresh basil.

Large skillet, tongs or spatula, cutting board, knife, paper towels, measuring spoons, meat thermometer (optional but helpful).

Use thin-sliced chicken cutlets or even rotisserie chicken to skip the searing step. Also, pre-minced garlic and store-bought tomato pesto = weeknight magic.

No tomato pesto? A few tablespoons of sun-dried tomato spread or even regular basil pesto with a spoonful of tomato paste works in a pinch!

A hand holds a spatula lifting a piece of Caprese Chicken breast topped with melted cheese and roasted cherry tomatoes from a pan, with more chicken and tomatoes visible below.

Caprese-Inspired and Weeknight-Ready

This cheesy balsamic chicken skillet was born out of a craving — something saucy, melty, a little sweet and tangy, and still easy enough to throw together on a weeknight. I tried it a few different ways at first: one version had a balsamic marinade but it was too intense and overpowered the chicken. Another version used canned tomatoes but the sauce felt too heavy. But then — magic. Fresh cherry tomatoes, tomato pesto for richness, a drizzle of balsamic glaze, and that melty mozzarella moment sealed the deal. It’s like a caprese chicken meets cozy skillet dinner, and it checks all the boxes.

Caprese Chicken breasts topped with melted cheese, sliced cherry tomatoes, tomato sauce, and fresh basil leaves in a skillet, garnished with chopped herbs.

Ingredient Notes

Several raw chicken breasts on a plate sit among fresh basil, garlic, cherry tomatoes, shredded cheese, oil, a jar of sauce, pepper, salt, broth, and soy sauce—perfect for crafting a flavorful Caprese Chicken on a white surface.

Go for boneless, skinless chicken breasts that are on the thicker side so you can butterfly them for even cooking.

Thin-sliced cutlets work great if you want to skip butterflying. Boneless chicken thighs also work — just adjust the cook time.

Homemade Red Pesto or good-quality store-bought (made with sun-dried tomato) adds richness and depth.

Regular basil pesto plus a spoonful of sundried tomato paste, or tomato spread.

Look for bright, firm cherry or grape tomatoes — they burst beautifully in the pan.

Diced Roma tomatoes or canned fire-roasted tomatoes (drained) can work if needed.

Fresh mozzarella torn into pieces for melty goodness.

Pre-shredded mozzarella for convenience or for a different flavor profile, Provolone, fontina, or even Monterey Jack can pork too.

Fresh garlic cloves and basil will offer the best flavor.

Dried basil and pre-minced garlic in a jar or even garlic powder if you’re really in a rush.

Look for a thick, syrupy balsamic glaze — it adds that sweet tangy finish.

You can simmer balsamic vinegar with a little honey or sugar to make your own.

Typically near the vinegars or with salad dressings in the grocery store.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Prepare the chicken

Let’s kick things off by butterflying two boneless, skinless chicken breasts — slice them horizontally almost all the way through, then open them up like a book. Once butterflied, cut each piece in half to make four thinner cutlets. Or, if that feels like too much work, just grab four pre-sliced thin cutlets instead. Pat them dry with paper towels, then sprinkle both sides generously with salt and pepper — don’t be shy here, this is where the flavor really starts to build.

Four raw chicken breasts are arranged side by side on a white plate, sprinkled with coarse salt and black pepper—perfect for preparing Skillet Caprese Chicken. The background is white and clean.

Sear the Chicken

Heat up a tablespoon of olive oil in a large skillet over medium-high heat. Lay the chicken in the pan and let it cook undisturbed for about 4 to 5 minutes per side. You’re looking for that golden, crisped-up outside and fully cooked inside — about 165°F on a meat thermometer. Once it’s done, slide the chicken out of the pan and onto a plate. Keep it warm — it’s coming back soon!

Four seasoned and cooked Caprese Chicken breasts are shown in a gray frying pan with a black handle, viewed from above on a white background.

Sauté Garlic & Tomatoes

Lower the heat to medium and toss in three minced garlic cloves. Let them sizzle for about 30 seconds — your kitchen should smell amazing right now. Add 1½ cups of halved cherry tomatoes straight into that garlicky oil. Let them cook for 2 to 3 minutes until they’re soft, juicy, and starting to blister.

A grey skillet with sautéed garlic bits and halved cherry tomatoes arranged in a ring on the pan’s surface, perfect for starting Skillet Caprese Chicken, viewed from above on a white background.

Make the Sauce

Time to build the flavor! Stir in ⅓ cup of tomato pesto, 4 teaspoons of balsamic glaze, and 4 tablespoons of chicken stock or water. Let it simmer for 2 to 3 minutes until it thickens just a bit. Give it a taste — if it’s too thick, splash in a little water. Too tangy? Add another drizzle of balsamic glaze. Adjust the salt if needed.

A skillet of Caprese Chicken with cherry tomatoes in a thick, reddish-brown sauce, some tomatoes whole and some halved, on a white background.

Add Chicken & Melt Cheese

Now nestle that seared chicken back into the skillet and spoon some of that beautiful sauce right over the top. Sprinkle on 1 cup of shredded mozzarella cheese, cover the skillet, and let it sit for 1 to 2 minutes so the cheese melts into that dreamy, saucy goodness. Wanna go the extra mile? Pop it under the broiler for a minute or two to get that golden cheese top.

Four cooked Caprese Chicken breasts with a glossy sauce and cherry tomatoes in a white skillet, viewed from above on a white background.

Garnish & Serve

And finally — fresh basil on top and an extra drizzle of balsamic glaze because we love a good finish. Serve this up hot with pasta, rice, or a chunk of crusty bread to soak up all that sauce. This one’s a keeper.

A close-up of Caprese Chicken parmesan topped with melted cheese, balsamic glaze, fresh basil, and roasted cherry tomatoes, with a fork in the background on a white plate.

a cheesy baked chicken breast topped with fresh basil and a drizzle of balsamic glaze, served with roasted cherry tomatoes in a pan.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4

▢ 2 boneless skinless chicken breasts (butterflied (or 4 thin cutlets))
▢ Salt and pepper (to taste)
▢ 1 tablespoon olive oil
▢ 3 cloves garlic (minced)
▢ 1½ cups cherry tomatoes (halved)
▢ ⅓ cup sundried tomato pesto (store-bought or homemade)
▢ 4 teaspoons balsamic glaze (plus extra for serving)
▢ 4 tablespoons chicken stock (or water)
▢ 1 cup Fresh Mozzarella Cheese (also known as buffalo or wet Mozzarella) (torn or shredded mozzarella)
▢ Fresh basil leaves (for garnish)

Season the Chicken:

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (165°F internal temp).
Transfer chicken to a plate and cover to keep warm.

Sauté Garlic & Tomatoes:

Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds, until fragrant.
Add halved cherry tomatoes and cook for 2–3 minutes until softened and slightly blistered.

Make the Sauce:

Stir in tomato pesto, balsamic glaze, and chicken stock. Simmer for 2–3 minutes to thicken slightly.
Taste and adjust: add more glaze for sweetness or a splash of water if the sauce is too thick, or add salt if needed.

Add Chicken & Melt Cheese:

Return chicken to the skillet and spoon sauce over the top.
Sprinkle with shredded mozzarella, then cover for 1–2 minutes until cheese is melted.
(Optional: broil for 1–2 minutes for a golden cheese top.)

Garnish & Serve:

Top with fresh basil and a generous drizzle of extra balsamic glaze.
Serve hot with pasta, rice, or crusty bread!

Erren’s Top Tips

Butterfly Your Chicken Evenly
If you’re starting with thick chicken breasts, slicing them in half horizontally (aka butterflying) is key. Place your hand flat on top and use a sharp knife to carefully slice through the middle. This helps the chicken cook faster and more evenly.

Let It Rest Before You Slice
Once your chicken is cooked, resist the urge to slice it right away. Let it rest for a few minutes so the juices can redistribute — this keeps it juicy, not dry.

Blister Those Tomatoes Like a Pro
Don’t stir the cherry tomatoes too much once they hit the pan. Let them sit and blister for a minute or two. That charred skin adds incredible depth to your sauce.

Use the Lid to Your Advantage
After adding the mozzarella, cover your skillet to trap the steam. This melts the cheese quickly and evenly without drying out your chicken.

Broil for the Win
Want that bubbly, golden cheese top? Pop the whole skillet under the broiler for 1–2 minutes. Just keep an eye on it — it goes fast.

Taste and Tweak Your Sauce
Don’t skip this step! Depending on your pesto and glaze, you may want a splash of water to thin it out or a pinch of salt to brighten it up. This recipe loves a little personalization.

Storage & Freezing Instructions

To Store:
Let the chicken cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. For best results, store the chicken and sauce together, but leave the basil off until serving.

To Reheat:
Warm it gently in a skillet over low heat with a splash of water or chicken stock to loosen the sauce. Cover with a lid so the cheese remelts evenly. Microwave also works — try 60–90 seconds covered.

To Freeze:
Skip the fresh basil if you plan to freeze. Let the cooked chicken cool, then transfer to a freezer-safe container with the sauce. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat on the stovetop. Add fresh basil and a little extra mozzarella when serving for that just-cooked taste.

FAQs

Can I use store-bought tomato pesto?

Yes! Store-bought tomato pesto works perfectly and saves time. Look for one that lists sun-dried tomatoes or roasted tomatoes in the first few ingredients for the best flavor.

Is this recipe gluten-free?

Yes — as long as your pesto and balsamic glaze are gluten-free (check the labels), this whole meal is naturally gluten-free. Serve it with GF pasta, rice, or roasted potatoes.