Balsamic Glaze Caprese Chicken (Printable Version)

Chicken, mozzarella, tomato, and basil come together with balsamic glaze for a simple, vibrant Italian-inspired meal.

# What You Need:

→ Chicken Preparation

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried Italian herbs
04 - 0.5 teaspoon garlic powder
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Toppings

07 - 2 large ripe tomatoes, sliced
08 - 8 ounces fresh mozzarella cheese, sliced
09 - 12 fresh basil leaves

→ Balsamic Glaze

10 - 0.5 cup balsamic vinegar
11 - 1 tablespoon honey

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with oil.
02 - Pat chicken breasts dry. Coat both sides evenly with olive oil, Italian herbs, garlic powder, salt, and pepper.
03 - Heat a large skillet over medium-high. Sear chicken breasts for 2 to 3 minutes per side until golden but not fully cooked through.
04 - Transfer seared chicken to prepared baking dish. Arrange tomato and mozzarella slices over each breast.
05 - Bake for 15 to 18 minutes until chicken is cooked through (internal temperature 165°F/74°C) and cheese has melted.
06 - Meanwhile, in a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring frequently, until reduced by half and syrupy, about 8 to 10 minutes. Remove from heat.
07 - Remove chicken from oven. Rest for 2 to 3 minutes. Top with fresh basil leaves and drizzle generously with balsamic glaze. Serve immediately, spooning extra glaze over each portion.

# Expert Advice:

01 -
  • Uses everyday pantry and fridge staples for effortless prep
  • Ready in under an hour from start to finish
  • Brings restaurant quality Italian flavor to your weeknight table
  • Elegant but simple enough that even beginner cooks shine
  • One pan friendly and naturally gluten free for easy cleanup and sharing
02 -
  • High protein and gluten free so it fits many diets
  • Leftovers taste even better the next day as the glaze soaks in
  • Pairs perfectly with a variety of side dishes making it incredibly versatile
  • A little bit of quality balsamic goes a long way
03 -
  • Do not skip the searing step as that caramelizes the surface and gives that professional restaurant flavor
  • Reduce your glaze until it coats the back of a spoon stirring constantly to prevent burning It will thicken as it cools
  • Always rest the chicken for a few minutes before serving so juices redistribute and each bite stays moist

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