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Caprese chicken on a wooden board is being drizzled with balsamic glaze.
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Caprese Chicken

Caprese chicken is a quick and delicious dinner idea. Chicken is dressed with Caprese salad ingredients - mozzarella cheese, fresh juicy tomatoes, and fragrant basil. I served it drizzled with easy balsamic sauce.
Course Main Course
Cuisine American, international
Keyword balsamic caprese chicken, Caprese chicken, glazed caprese chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 506kcal
Author Aleksandra


  • 2 medium chicken breasts
  • 1 1/2 teaspoons Italian herbs
  • 1/2 teaspoon garlic powder
  • 2 tablespoons frying oil
  • 1 small tomato
  • 3.5 oz (100g) fresh mozzarella cheese, 4 slices
  • 10 leaves basil or basil pesto
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon maple syrup
  • salt and pepper to taste


  • Pound the chicken breasts slightly, so that they are of even thickness (do not pound them completely flat like for chicken cutlets). To do that place a piece of baking paper or thick plastic foil over the meat and pound them lightly with a meat mallet or a rolling pin.
  • Season the chicken with salt, pepper, Italian seasoning, and garlic powder on both sides.
  • Heat the oil on a frying pan over high heat. Place the chicken in the pan. Cook until golden browned on one side then flip over and place mozzarella slices on top. Cover the pan with a lid and cook over medium-low heat until the cheese is lightly melted and the chicken is cooked through.
  • Take the chicken off the pan, place tomato slices on top and let stand for 5 minutes.
  • Make the balsamic sauce (balsamic reduction): To make the balsamic reduction you need to cook the balsamic vinegar until it reduces its volume and it's thick and syrupy. Whisk it constantly making sure it doesn't stick to the bottom of the pan. You can do that in a small saucepan or just directly in the pan where you were cooking your chicken. This way the sauce will be more flavorfull (juices from the chicken + brown bits from the bottom of the pan) but the sauce needs to be strained through a sieve.
  • Cut the basil leaves into slices and sprinkle them over the tomatoes.
  • Drizzle the chicken breast with balsamic reduction.
  • Enjoy!


  • You could also cut each chicken breast horizontally into thinner cutlets - they will cook more evenly and quicker but I find the presentation of the dish is a little bit better when using whole breasts and pounding them slightly.
  • Balsamic reduction is optional (you can also use store-bought instead of making your own). If you're not making it, I would highly recommend using basil pesto to add more flavor. Spread the pesto over melted mozzarella and top with tomato slices. 
  • The balsamic reduction will thicken as it cools so you don’t want to let it reduce too much.
  • If fresh, delicious tomatoes are out of the season, use chopped cherry tomatoes which are good all year round.
  • Use regular fresh mozzarella that comes in a package (in water), not low-moisture 'yellow' mozzarella (pre-shredded or sliced) and not mozzarella di bufala, which is amazing for a salad but too watery for this dish.
  • How to know if the chicken is cooked: the best way to check if the chicken is cooked through is to measure its temperature with a thermometer. Insert it in the middle of the thickest section of the meat, it should register 165°F (74°C). You can use an instant-read thermometer or a grill thermometer (this is my preference). If I’m using a grill thermometer: I insert the probe into the chicken, then cover the pan with a lid (the cable of the probe is very thin so it’s possible to cover the pan completely) and set the thermometer to 160°F (71°C). The thermometer is ringing when the chicken has reached the temperature that I have set so I don’t have to check on it constantly. The chicken should then come to the safe temperature of 165°F (74°C) while resting.
  • Calories = 1 serving (1/2 of the recipe). This is only an estimate!


Calories: 506kcal