Balsamic Caprese Chicken Skillet

 

With the official start of fall right around the corner warm up with a one pan skillet meal  with fresh juicy tomatoes, melted mozzarella, snips of fresh basil and a sweet, savory balsamic sauce drizzled over chicken. 

Balsamic Caprese Chicken Skillet

Cook's Notes: A winning recipe on all levels. It can be made in one skillet, uses fresh cherry tomatoes and basil from the garden or farmers market and the best ever balsamic vinaigrette which served as both a marinade and cooking sauce. It was off the charts for me and with just one spoonful I swear you'll never buy a balsamic vinaigrette from the store again. Recipe serves 4. Caprese chicken can be served over spaghetti, orzo, couscous or rice. 

Let's start with the "star" of the recipe, the Balsamic Vinaigrette from closetcooking.com

• 1/4 cup dark good quality balsamic vinegar
• 1/4 cup good quality extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 large garlic clove, minced
• 1/4 teaspoon each salt and pepper

Mix well in a blender.

Caprese Chicken Skillet

• 1 pound boneless, skinless chicken breasts (4 small or 3 medium) 
• 1-1/2 tablespoons olive oil 
• 1 teaspoon each parsley flakes and thyme 
• 2-3 cups cherry tomatoes, halved and drained on a paper towel
• 1 container marinated mozzarella balls (deli section) or 2 cups block mozzarella cheese cut into bite sized cubes 

• 4 garlic cloves. minced
• 1 cup diced red onion
• 1/4 cup tightly packed fresh basil leaved , thinly sliced 
• Parmesan cheese

Directions:

• Make balsamic vinaigrette and place half in a zip loc plastic bag. Lightly flatten chicken breasts to an even 1/2 inch thickness. Marinate chicken 45-60 minutes. Drain.  
• Heal oil in skillet, place chicken in and sprinkle with dried spices. Sear meat on each side, about 4 minutes a side. Remove chicken from pan keep warm on a plate (covered with foil).
• Add onions and garlic, stir fry until limp. Add in reserved balsamic vinaigrette, 1/4 cup water, tomatoes, fresh basil leaves and seared chicken pieces. Cook uncovered on a medium low heat until sauce thickened, tomatoes pop and  chicken registers 165 degrees (internally) about 20 minutes. 
• Spread mozzarella balls or mozzarella cheese cubes in the sauce. Cook for 3 minutes more. Serve immediately and garnish with Parmesan cheese.