Easy Chicken Caprese with Fresh Mozzarella and Garden Tomatoes

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Italian

Servings 4

Large skillet A 12-inch nonstick or cast iron skillet is ideal. If using a stainless steel skillet, make sure it's well-heated and oiled to avoid sticking.
Tongs or spatula For flipping chicken cleanly.
Cutting board & sharp knife. To slice the mozzarella and halve the tomatoes.
Instant-read thermometer Optional, but helpful to ensure chicken hits that perfect 165°F without drying out.
Serving platter This dish is beautiful enough to serve directly from the skillet, but a rustic platter makes for a nice presentation.
Alternatives Don’t have a skillet? You can easily turn this into a baked chicken caprese version using a baking dish. Or take it outdoors with a grill to make a summery grilled chicken caprese.

4 boneless skinless chicken breasts – Opt for medium-sized, evenly thick pieces. You can also lightly pound them for uniform cooking.
1 teaspoon kosher salt – Brings out the flavor in both the chicken and tomatoes.
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil – Extra virgin if possible.
2 cups cherry or grape tomatoes – Halved; garden tomatoes bring a lovely sweetness.
8 oz fresh mozzarella – Sliced into ¼-inch rounds; the creamier the better.
Fresh basil leaves – About 10–15 large leaves torn or julienned.
2 tablespoons balsamic glaze – Store-bought or homemade.

Start by patting the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. This simple seasoning helps highlight the Caprese elements without overpowering them.

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts. Let them sear undisturbed for 5–6 minutes, until golden and easy to flip. Cook another 5–6 minutes on the second side, until fully cooked through and a thermometer reads 165°F.

Push the chicken to the edges of the pan or remove briefly. Add the halved cherry tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until they just begin to blister and release their juices. Nestle the chicken back into the center if removed.

Place 2 slices of fresh mozzarella on each chicken breast. Cover the skillet with a lid or foil to help the cheese melt, about 2–3 minutes.

Once the cheese is melty and slightly gooey, remove the pan from heat. Scatter the torn basil leaves over the top and drizzle everything with a generous swirl of balsamic glaze.

Plate the chicken with the tomatoes and sauce spooned over. The mozzarella should be stretchy, the tomatoes soft, and everything infused with basil and balsamic tang.