Food Recipes Caprese Chicken


The end of Labor Day weekend is always a little sad for me because it signifies the end of summer. I’m not quite ready to completely forget summer though, so I plan on making these summery dishes as long as I can.

This dish inspired by the classic caprese salad and contains all the ingredients you’ll find in a caprese salad including fresh mozzarella, tomatoes, basil and balsamic vinegar.

Chicken is seared until golden brown and then topped with fresh mozzarella. I then let the mozzarella melt over the chicken before topping it with blistered cherry tomatoes. It’s then finished with shredded basil and a balsamic glaze.



  • 1 tbsp canola oil
  • 4 (4-oz) boneless skinless chicken breast halves
  • ½ lb cherry tomatoes halved
  • 8 oz fresh mozzarella sliced into 4 discs
  • 2 tbsp shredded basil
  • 2 tbsp balsamic glaze


  • In a large skillet, add oil and bring to medium high heat. Add in chicken breasts and cook a few minutes on each side until chicken breasts are cooked, with a golden brown sear on both sides.
  • About 2 minutes before chicken is finished, add in tomato halves and cook until tomatoes are heated and skin is lightly blistered.
  • Top chicken breasts with mozzarella slices. Turn off stove and cover skillet with lid to allow cheese to melt over the chicken.
  • Dish out the chicken. Top tomatoes over cheese. Sprinkle chicken with basil. Drizzle with balsamic glaze.


  • Chicken breasts are quite thick, so I sliced them in half lengthwise to reduce the thickness, which makes them easier to cook and serve.
  • I used this baslamic glaze which I purchased on Amazon*.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


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