Easy to make Chicken Caprese is a baked chicken breast dinner you'll add to the weekly menu. Tender, bursting, juicy tomatoes with a tangy balsamic sauce blankets the chicken just beautifully. So simple and quick.
Make the balsamic reduction: In a small saucepan, combine ½ cup balsamic vinegar and the honey. Heat on medium-high until boiling, then reduce to a simmer. Let this simmer and until reduced by about half (5 to 10 minutes), stirring occasionally. When it coats the back of a spoon it’s done.
Pound chicken breasts to an even thickness, then halve each breast. Season chicken with Italian seasoning, salt and pepper.
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Sear the chicken until cooked through, about 4 minutes on each side. Remove chicken from skillet and set aside.
Turn heat down to medium and add another tablespoon of olive oil. Saute the onion until soft, about 3 minutes. Add the garlic and cook until fragrant, about one minute. Toss in tomatoes and season with 1 tablespoon balsamic vinegar, salt and pepper. Stir to combine. Continue to cook for 2 more minutes.
Add the chicken breasts back to the skillet. Place a slice of cheese on top of each chicken piece. Cover the skillet and turn heat off. Allow cheese to melt for about 2 minutes.
Remove cover, scoop some of the tomato mixture on top of the breasts, then drizzle the balsamic reduction over the tops. Generously sprinkle basil over the top of everything. Serve warm.
Baked Chicken Caprese is best served as soon as it's cooked.
How can I store Chicken Caprese? Store any leftovers in an airtight container in thefridge for up to 3 days.
What can I serve with Chicken Caprese? Chicken Caprese could be served with garlic bread and/or a green salad. You could serve with a side of green vegetables like asparagus, broccoli or green beans. Or if you want some carbs, garlic butter noodles would be fantastic.