Caprese Pan Seared Chicken
with Balsamic Glaze
Ok, so I’m totally on an heirloom tomato kick. I just can’t get over the juicy tender things. I mean, the colors, texture and juicy-ness…yes, I just said juicy twice!
If this isn’t the perfect late Spring and Summer time meal, I just don’t know what is.
And it can’t be easier. Pan sear your chicken breasts with lots of salt and pepper, add fresh mozzarella, sliced tomatoes and top it all with basil and balsamic glaze.
Just look at that picture. Is your mouth watering yet?
Light and Healthy
With fresh tomatoes, lean chicken breasts, olive oil or coconut oil – this meal really is light and healthy.
I served this with sautéed spinach and gluten free pasta.
A simple salad, orzo, rice or grilled vegetables would be delicious too.
With this Caprese Pan Seared Chicken with Balsamic Glaze recipe – you could just eat two chicken breasts – no need for a side.
One trick I've learned.
We eat with our eyes.
It might be an obvious statement, but it’s SO true. Adding in more colorful foods, makes our stomach growl and crave it more.
Adding in fresh herbs – because everything looks better with something fresh and green on top.
Like these heirloom tomatoes – yellow, green and deep red and purples. Yes, please.
Pick up the assorted package of peppers, cherry tomatoes, carrots and even potatoes. Add some interest to your recipes with COLOR.
More recipes to love this Spring
Caprese Pan Seared Chicken with Balsamic Glaze
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
The perfect summer meal with juicy heirloom tomatoes, fresh mozzarella, basil and tender chicken. Simple and healthy.
Ingredients
- 1/2 cup balsamic vinegar
- 2 heaping tablespoons brown sugar
- 2 tablespoons olive oil
- 4 chicken breasts
- 4 large slices fresh mozzarella cheese
- 3 heirloom tomatoes, assorted colors and sizes, sliced
- salt and pepper
- 12–15 fresh basil leaves
Instructions
- To make the balsamic glaze, heat a small saucepot up over medium heat with the balsamic vinegar and brown sugar. Mix with a rubber spatula or wooden spoon. Stir for a few minutes until the sugar is dissolved. Turn the heat to low and the mixture is bubbling slightly. Cook for 5 minutes or until the mixture coats the back of the spoon and decreases by half. Remove from the heat and let cool.
- Heat a large skillet up over high heat with olive oil. Liberally, salt and pepper both sides of the chicken breast.
- When the skillet is very hot, add the chicken breasts (giving them each about 1-2 inches of room between them). Let them cook for at least 6 minutes, before you try to flip them over. The sides should be white and the bottom side should be toasted brown. Flip them over and turn the heat to medium/low.
- Cover the pan (if you have a lid) and cook the chicken for 2 minutes. Remove the lid.
- Place a slice of mozzarella on top of each chicken breast. Top the cheese with a slice or two of heirloom tomato. Sprinkle with salt and pepper. Cover the pan again and let cook for 2-4 minutes – or until the chicken is fully cooked and the mozzarella begins to melt.
- Remove from the heat and place the fresh basil leaves on top.
- When ready to serve, drizzle the balsamic glaze on top. Serve and enjoy.
Notes
Finish with a garnish of flake salt or Parmesan cheese on top of everything.
If the balsamic glaze, gets too hard, heat it up slightly over low heat. You will then be able to spoon and drizzle it over the chicken and tomatoes.
Don’t want to make the balsamic glaze? You can buy it already made from your grocery store. It’s usually by the pasta and tomato sauce.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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