Easy Chicken Caprese
Ingredients
- 2 pounds boneless skinless chicken breasts, cut in half lengthwise
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chicken stock
- 1/3 cup balsamic vinegar
- 1 cup cherry tomatoes
- 1 tablespoon Italian seasoning
- 8 ounces whole milk fresh mozzarella pearls, drained
- 1/4 cup chopped fresh basil leaves
Instructions
- 1
Evenly season the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the oil is hot and shimmering, add the chicken. Cook for 4 to 5 minutes until the bottoms are golden brown. Use tongs to flip the chicken and cook the other side for 4 to 5 minutes, until the chicken is cooked through. An instant read thermometer inserted into the center should register 165°F. If the skillet isn't big enough to fit the chicken in a single layer, cook them in 2 batches. Transfer the chicken onto a large plate. Tent it with foil to keep warm. You will use the same skillet to cook the vegetables.
4 min - 2
Add the onions and saute them until they just begin to soften, about 3 minutes. Add the garlic and sauté for 1 more minute.
3 min - 3
Add the chicken stock and balsamic vinegar. Use a wooden spoon to scrape the brown bits stuck to the bottom and sides of the skillet. When the liquid begins to simmer, reduce the heat to medium. Simmer until the volume is reduced by half. This should take 5 to 6 minutes. You'll notice the sauce will thicken a little.
5 min - 4
Stir in the cherry tomatoes, Italian seasoning, and the remaining 1/4 teaspoon salt and black pepper. Cook for 2 to 3 minutes, until the tomatoes begin to soften. Stir in the remaining 1 tablespoon butter until melted.
2 min - 5
Nudge the cooked chicken and any drippings into the sauce. Spoon some of the tomatoes and sauce on top. Remove the skillet off the heat. Scatter the mozzarella cheese on top. Cover the skillet with a lid or a sheet pan until the cheese melts, about 4 minutes.
4 min - 6
Sprinkle the basil on top and serve. Refrigerate leftovers for up to 3 days. To reheat, microwave it in 30 seconds increments until the chicken is just warmed through, but no longer since chicken can turn rubbery in the microwave. You can also transfer the chicken into a small skillet, spoon the leftover sauce on top, and reheat it on the stovetop over medium heat. Add a splash of chicken stock to loosen up the sauce if needed.
Nutrition
Per serving (based on 4 servings)
