Chicken Caprese

This was a huge hit in the household! My husband is a picky eater and this one was very easy and very delicious. He approved and I will be making it again! Next time, I will try with chicken breasts.


  • 1 cup of balsamic vinegar
  • 5 or 6 chicken thighs (I used bone-in, skin-on; but you can use boneless skinless, or chicken breasts)
  • 8 oz fresh mozzarella cheese
  • 2 medium tomatoes
  • fresh basil
  • salt and pepper, to taste
  • 1 tbsp olive oil


  1. In a small saucepan, bring balsamic vinegar to a simmer over medium-low heat. Reduce heat to low or as needed and simmer partially covered for about 20 minutes, until vinegar has reduced to a thicken glaze. Remove from heat.
  2. While the vinegar is simmering, prepare the chicken. Season both sides with salt and pepper.
  3. In a large saute pan, add the tbsp of olive oil. I also added a little butte. Once melted and butter begins to sizzle, add chicken to pan and cook for 3-4 minutes each side. Depends on chicken thickness, you may have to add chicken to oven to fully cook.
  4. Top each chicken with slice of mozzarella. If still in the skillet, cover with lid until cheese is melted. If in oven, add cheese and take out when melted.
  5. Top each with slice of fresh tomato and basil.
  6. Drizzle the balsamic glaze and serve!

Eat up! Enjoy!
– SY

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