Recipe Background
One-Pan Chicken Caprese is elevated by balsamic vinegar and perfect for a single-pan dinner.
The first time I made this One-Pan Chicken Caprese, I was fresh off my first lesson as a culinary instructor. I was buzzing with that teaching high and determined to create a dish that felt as vibrant as my newfound passion. With a fresh pack of grape tomatoes always in my fridge and a personal obsession for mozzarella (I’d say it's a family trait), this caprese twist was inevitable. The initial sizzle of chicken in oil brought back memories of my mom teaching me the art of patience in cooking — waiting for that perfect golden-brown to appear.
A thoughtful whisk of balsamic vinegar and honey added an unexpected tangy sweetness. Tossing the tomatoes with fresh basil reminded me of the herb garden I started during a summer job between high school. One trick I picked up from those days? Tear, don’t chop, your basil for that extra burst of flavor. While the chicken baked, I took a minute to appreciate how easy cleanup would be — one pan is all it took, perfect for the bustling future I anticipated.
When the timer chimed, I let the chicken rest (give it five minutes, it’s worth it), absorbing the richness of vinegary bites. Serving it to my guests was like presenting a personal triumph, sharing not just the dish but the warmth of home-cooked efforts. As I watched everyone dig in, it wasn’t just the meal they savored, it was a piece of my evolving journey and what would hopefully be a captivating class ahead.
Ingredients
For the sauce:
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- salt to taste
- pepper to taste
For the caprese:
- 8 ounces grape tomatoes halved
- 8 ounces fresh mozzarella balls
- 2 tablespoons fresh basil finely chopped
- salt to taste
- pepper to taste
For the chicken:
- 2 tablespoons high-heat oil
- 2 pounds chicken breasts boneless, skinless, and pounded to an even thickness
- kosher salt to taste
- black pepper to taste
Directions
- Preheat the oven to 400 degrees F.
- In a bowl whisk together the balsamic vinegar, the honey, 2 tablespoons of the oil, the garlic, the Italian seasoning, and the Dijon mustard.
- Season the mixture with the salt and the pepper.
- In a separate bowl, toss the tomatoes, the mozzarella, and the basil and season with the salt and the pepper.
- Heat the remaining oil in a large, oven-safe skillet.
- Season the chicken with the salt and the pepper.
- When the pan is hot and the oil is shimmering, add the chicken in a single layer and cook until lightly golden-brown, about 1-2 minutes per side.
- Add the balsamic sauce mixture to the chicken and let it come to a simmer.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Immediately remove the pan from the heat and add the caprese over the chicken.
- Bake until the chicken is fully cooked through at 165 degrees F internally, about 18-23 minutes.
- Let the chicken rest for 5 minutes.
- Serve.
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