Caprese Chicken Skillet

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon freshly ground black pepper

04 - 1 tablespoon olive oil

→ Caprese Topping

05 - 2 large ripe tomatoes, sliced

06 - 8 ounces fresh mozzarella, sliced

07 - 1/2 cup fresh basil leaves, torn

→ Balsamic Glaze

08 - 1/3 cup balsamic vinegar

09 - 1 tablespoon honey

# How To Make It:

01 - Season both sides of chicken breasts evenly with kosher salt and freshly ground black pepper.

02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside.

03 - Reduce heat to medium. Arrange tomato slices over chicken breasts, then place mozzarella slices on top of tomatoes. Cover skillet and cook for 2 to 3 minutes until cheese melts completely.

04 - While cheese is melting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until mixture thickens to syrupy consistency.

05 - Sprinkle fresh basil over chicken and drizzle generously with balsamic glaze before serving.

# Expert Advice:

01 -

It looks like you spent hours, but you're really done in half that time, leaving you free to actually enjoy dinner with people instead of sweating over it.
One skillet means one thing to wash, and that balsamic glaze does all the work of making everything taste like it came from a little trattoria.

02 -

If your chicken breasts are thick and uneven, pound them gently between plastic wrap so they cook evenly, I learned this after serving one that was raw in the middle and overcooked on the edges.
Don't skip covering the skillet when melting the cheese, the steam is what softens it without overcooking the chicken underneath.

03 -