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caprese chicken in a black skillet

Caprese Chicken Skillet

RecipeBoy.com (shared from The Well Plated Cookbook)
A one-pan recipe that is so delicious for dinner!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 437 kcal

Ingredients
  

BALSAMIC SYRUP:

  • ½ cup balsamic vinegar
  • 1 tablespoon honey

CHICKEN SKILLET:

  • 1½ pounds boneless, skinless chicken breasts
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 small red onion, diced (about 1 cup)
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 4 cups halved cherry or grape tomatoes (2 pints)
  • ¼ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 4 ounces part-skim mozzarella pearls (about 1 cup)
  • ¼ cup tightly packed fresh basil leaves, thinly sliced

Instructions
 

MAKE THE BALSAMIC SYRUP:

  • In a small saucepan, combine the vinegar and honey. Gently simmer over medium-low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes. Remove from the heat and set aside.

MAKE THE CHICKEN SKILLET:

  • While the balsamic reduces, arrange the chicken on a cutting board and stretch a large piece of plastic wrap over the top. Lightly pound the chicken breasts into an even ½-inch thickness. Discard the plastic wrap, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
  • In a large, heavy-bottomed skillet (I use cast iron), heat 1 tablespoon of oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the chicken breasts top-sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned. Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant-read thermometer, and when sliced, the juices should run clear. If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the skillet heat to medium. Add the remaining 1 tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds, just until fragrant. Add the tomatoes, thyme, vinegar, honey, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Increase the heat back to medium-high and cook until the tomatoes begin to soften, about 2 minutes.
  • Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout. Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. Uncover; drizzle the balsamic syrup over the top, and sprinkle with fresh basil. Serve warm.

Notes

  • MOZZARELLA NOTE- can substitute 4 ounces of regular mozzarella cheese, cut into bite-sized cubes.

Nutrition

Serving: 1servingCalories: 437kcalCarbohydrates: 22gProtein: 45gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 131mgSodium: 1129mgPotassium: 1080mgFiber: 2gSugar: 16gVitamin A: 1055IUVitamin C: 39mgCalcium: 195mgIron: 2mg
Keyword caprese, chicken
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