Caprese Chicken Skillet

# What You’ll Use:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon freshly ground black pepper

04 - 1 tablespoon olive oil

→ Caprese Topping

05 - 2 large ripe tomatoes, sliced

06 - 8 ounces fresh mozzarella, sliced

07 - 1/2 cup fresh basil leaves, torn

→ Balsamic Glaze

08 - 1/3 cup balsamic vinegar

09 - 1 tablespoon honey

# How-To:

01 - Season both sides of the chicken breasts evenly with kosher salt and freshly ground black pepper.

02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside.

03 - Reduce heat to medium. Arrange tomato slices over the chicken breasts, then layer mozzarella slices on top. Cover the skillet and cook for 2-3 minutes until cheese melts completely.

04 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until thickened to a syrupy consistency.

05 - Sprinkle fresh basil over the plated chicken and drizzle generously with the warm balsamic glaze before serving.

# Expert Advice:

01 -

Everything cooks in one skillet, so you're done cleaning before you're done eating.
It tastes like you spent an hour on it, but you didn't.
The balsamic glaze turns into this glossy, tangy sweetness that makes even picky eaters lean in for seconds.
It works for a weeknight dinner or when you want to impress someone without breaking a sweat.

02 -

Don't skip patting the chicken dry before seasoning, wet chicken won't brown and you'll miss that caramelized crust that makes this dish sing.
Use fresh mozzarella, not the pre-shredded kind, it melts into creamy pools instead of turning rubbery and weird.
Watch the balsamic glaze closely once it starts to thicken, it can go from glossy to burnt in about thirty seconds.

03 -