Balsamic Caprese Chicken


I have been starving all day. This someecard basically defined my life today.



I thought I packed myself enough food for work, but apparently I miscalculated. I could blame my workout, which is probably part of the problem but this isn’t the first day I took this class at the gym and I packed pasta… you’d think that would be enough. I almost changed my dinner plan just because I wanted a lot of food.. and pizza always seems like such a good idea when that’s the case. I’m glad I didn’t change my mind because this chicken was delicious and the recipe called for two pieces of fresh mozzarella on each piece of chicken so I still got my cheese fix.

Now that I’ve embraced tomatoes I have been going back through my Pinterest board looking for recipes that I pinned hoping one day I’d eat the tomatoes. I’m hoping this method will work with shrimp too, considering the only seafood I currently eat are scallops and that was only twice in my life. But anyways the tomatoes have been high on the list for a long time and pretty much all caprese recipes look amazing to me. This chicken fit the bill and it was by far worth the wait, just don’t follow in my footsteps and wait to make this. Its really simple and soo flavorful. I would probably add onions next time just for a little more flavor and I used a thin chicken breast and I think a thicker one would be a little better. Maybe that’s just me though.

I did try a little trick with my balsamic vinegar, I’m not sure if it worked and I probably didn’t let it heat too much because I was afraid to waste it, but I heated up the balsamic for the top of the chicken to try to thicken it a little. I read earlier that doing that could slightly improve a cheaper balsamic vinegar. It tasted good so I’m going to pretend like it worked!

Also, what goes better with a chicken dish topped with balsamic than a nice salad with balsamic dressing! (And fries… I did say I was really hungry today).

Balsamic Caprese Chicken

Adapted from The Novice Chef Blog


  • Chicken breast
  • Salt and Pepper
  • Olive oil
  • Garlic (I used two cloves)
  • Diced tomatoes (I used grape tomatoes)
  • Balsamic vinegar
  • Basil
  • Fresh Mozzarella Cheese

Salt and pepper both sides of the chicken breasts and set aside.

Heat olive oil over medium-high heat. Salt and pepper both sides of chicken and add to pan. Cook until chicken is cooked through, timing depending on thickness.

While chicken is cooking, heat more olive oil in another dish and add garlic. Then add tomatoes and cook for about 5 minutes. Add in basil and set aside.

Once chicken is cooked, top the tops of each chicken breast with 2 slices of mozzarella (this was my favorite part). Pour tomato mixture on top.

photo 1

Cover pan with a lid to let the mozzarella melt, then drizzle with balsamic vinegar.


My salad dressing was a mixture of balsamic, red wine vinegar, dijon mustard, olive oil, dash of garlic powder and salt and pepper incase anyone wants that too :)

2 thoughts on “Balsamic Caprese Chicken

  1. Pingback: Avocado Bruschetta Chicken with Creamy Pesto Quinoa | A Hole Lotta Cheese

  2. Pingback: Caprese Chicken Salad | A Hole Lotta Cheese

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