dinner · italian
Balsamic Chicken Caprese
Melty mozzarella, juicy cutlets, sticky balsamic glaze. 58g protein.
Golden chicken cutlets under a melted, blistered cap of fresh mozzarella, topped with garlicky marinated cherry tomatoes and a honey-balsamic glaze you reduce in the time it takes the chicken to cook. It looks like a restaurant plate, takes 30 minutes and works for a weeknight or a date night.
11.3 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Chicken
- 1¾ lb boneless skinless chicken breasts, 2 very large (about 14 oz each), halved horizontally into 4 cutlets795 g boneless skinless chicken breasts, 2 very large (about 14 oz each), halved horizontally into 4 cutlets
- 1 tsp kosher salt, divided1 tsp kosher salt, divided
- ½ tsp black pepper½ tsp black pepper
- 1 tsp Italian seasoning1 tsp Italian seasoning
- 1 tbsp olive oil1 tbsp olive oil
- 8 oz fresh mozzarella, sliced into 8 rounds and patted dry225 g fresh mozzarella, sliced into 8 rounds and patted dry
Balsamic glaze
- ½ cup balsamic vinegar120 ml balsamic vinegar
- 1 tbsp honey15 ml honey
- 1 clove garlic, smashed1 clove garlic, smashed
Tomato topping
- 2 cups cherry tomatoes, halved300 g cherry tomatoes, halved
- 2 cloves garlic, grated2 cloves garlic, grated
- 1½ tsp olive oil1½ tsp olive oil
- ⅓ cup fresh basil leaves, torn, plus small leaves to serve8 g fresh basil leaves, torn, plus small leaves to serve
Method
- Toss the tomatoes with the grated garlic, 1½ tsp oil, the basil and ¼ tsp salt in a small bowl and let them sit while you cook; they will release juice and turn glossy.
- Simmer the balsamic, honey and smashed garlic in a small saucepan over medium-low until reduced by about half and syrupy enough to coat a spoon, 8 to 10 minutes. Discard the garlic. It thickens more as it cools, so don't take it further.
- Meanwhile, heat the broiler with a rack about 6 inches from the element. Pat the cutlets dry and season with the remaining ¾ tsp salt, the pepper and Italian seasoning.
- Heat 1 tbsp oil in a 12-inch oven-safe skillet over medium-high. Sear the cutlets until deeply golden, 4 to 5 minutes, flip and cook until 160°F (71°C) in the thickest part, 3 to 4 minutes more.
- Lay 2 mozzarella rounds on each cutlet and slide the skillet under the broiler until the cheese melts and blisters in spots and the chicken reaches 165°F (74°C), 2 to 3 minutes. Watch it closely.
- Transfer the cutlets to a platter, spoon the tomatoes and their juices over them, drizzle with the balsamic glaze and finish with small basil leaves.
- Pat the mozzarella dry with paper towels before it goes on; wet mozzarella weeps into the pan instead of browning.
- Already have a bottle of balsamic glaze? Use 3 tbsp and skip the saucepan.
- Serve over arugula or with crusty bread to catch the tomato and balsamic juices.
Keeping it: Keeps 3 days in the fridge, with the tomatoes stored separately. Reheat the chicken covered at 350°F (175°C) for 10 to 12 minutes, then add the cold tomatoes and glaze.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
