Skillet Caprese Chicken

This not-so-classic caprese salad might change the caprese game forever. I mean, look at this skillet dinner - pan-seared chicken, drizzled with balsamic glaze and topped with fresh mozzarella and sliced tomatoes before a quick roast in the oven. The basil takes the dish to the finish line, in less than 30 minutes. Total game changer in my opinion.

We love the flavors of caprese salad in my house - creamy fresh mozzarella, vine-ripened tomatoes, balsamic vinegar, basil, and a sprinkling of crunchy salt and freshly ground black pepper. So, instead of reinventing the wheel, I turned that salad into a stellar main dish meal.

A note about the skillet: For this dish, I started the chicken on the stovetop (for a perfect sear) and then finished it in the oven (to melt the cheese and soften the tomatoes). If four chicken breasts don't fit in your largest, ovenproof skillet, use two skillets or transfer the chicken to a shallow roasting pan before topping with the oregano, balsamic and remaining ingredients.

About the balsamic glaze: This recipe calls for balsamic glaze, a sweeter, thickened balsamic vinegar that sticks to the chicken and doesn't run off. It's sold right next to the other balsamic vinegar in the grocery store and it's a great panty staple (you'll find yourself using it all the time - as a last minute drizzle over things like chicken, fish, vegetables, salads, pizza, and more). But, if you don't have the glaze (or don't want to buy it), simply use balsamic vinegar (just note that it will run down the sides of the chicken).

Skillet Caprese Chicken

1 tablespoon olive oil
4 boneless skinless chicken breast halves, pounded until 1 1/2-inches thick
Salt and freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons balsamic glaze (sold near the balsamic vinegar in the grocery store)
8 ounces fresh mozzarella, cut into 1/4-inch thick slices
1-2 vine-ripened tomatoes (beefsteak or Roma), thinly sliced
Fresh basil leaves for serving

Preheat the oven to 375 degrees.
Heat the oil in a large, ovenproof skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Sear for 2 to 3 minutes per side, until golden brown. Sprinkle the oregano over the the chicken. Drizzle the balsamic glaze over the chicken and top with the sliced mozzarella and tomatoes. Season the top with salt and black pepper.
Transfer the skillet to the oven and roast for 10 to 12 minutes, until the chicken is cooked through and the cheese melts slightly.
Top with fresh basil leaves before serving.

Serves 4