20-Minute Chicken Caprese – The Big Man’s World ®

My chicken caprese recipe features Italian-seasoned chicken breasts seared and topped with melty mozzarella cheese, cherry tomatoes, and balsamic glaze. It’s my family’s favorite 20-minute meal!

If you love quick chicken dinners like we do, try my breaded chicken cutlets, honey garlic chicken thighs, or grilled chicken drumsticks next!

We probably turn to chicken breasts more than any other protein because it’s quick to cook, inexpensive, and easy to doctor up with all sorts of flavors.

When we’re craving Italian, my mind instantly goes to chicken Milanese or this caprese chicken recipe. It’s a one-skillet dinner made with seared chicken breasts and a handful of simple, fresh Italian ingredients.

Why I love this recipe

• Simple yet elegant. Like marry me chicken, this is the kind of dinner I usually make on hectic weeknights, though it’s special enough for date night or when I’m hosting friends. 
• Layers of flavors and textures. The chicken is crisp yet juicy, and the addition of creamy mozzarella and a tangy, sweet balsamic glaze makes for a complex and flavorful dish. 
• Oven option. I prefer using the skillet to cook this dish, but it can easily be oven-baked. 

Key ingredients

• Chicken breasts. I prefer using boneless skinless chicken breasts as they cook evenly and absorb flavor well. Choose ones that are the same size in thickness. If you’d rather use chicken thighs, plan on extending the cooking time by 5-7 minutes. 
• Italian seasoning. Use store-bought or a homemade blend of dried oregano, rosemary, thyme, basil, and marjoram. 
• Kosher salt and black pepper. To taste.  
• Olive oil. To sear the chicken. 
• Balsamic vinegar. For a sweet-tart flavor. If possible, I suggest seeking out good-quality aged balsamic vinegar, preferably from Modena, Italy. 
• Brown sugar. Just a pinch to help the vinegar thicken to a glaze consistency.
• Garlic cloves. I try to use freshly minced garlic here as it has the best flavor, though bottled garlic can work. 
• Cherry tomatoes. Cut in half or quarters, depending on their size. Grape tomatoes also work. 
• Basil. Fresh basil is a must!
• Mozzarella. Look for a ball or log of fresh mozzarella packed in water or brine. This variety has a soft and creamy texture and melts beautifully over the chicken.

How to make chicken caprese

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Season the chicken on both sides.

Step 2- Sear the chicken. Cook it in a hot skillet until golden brown. Remove and set aside. 

Step 3- Make the balsamic reduction. Add the vinegar, sugar, and garlic to the pan and cook briefly. Add the tomatoes, cook for several minutes, then add the basil and cook until wilted. 

Step 4- Assemble. Add the chicken to the skillet and top with cheese. Cover the pan and cook until the cheese melts.

Arman’s recipe tips

• Save time. When I’m running low on time, I’ll skip reducing the balsamic myself and just buy balsamic glaze. 
• You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check.
• Pound the chicken breasts. You want them crispy on the outside and cooked evenly in the center. If your chicken is quite thick, I suggest butterflying it (slicing the meat in half), wrapping it in plastic wrap, and pounding it until it’s ¼ inches thick. 
• Swap the tomatoes. When the tomatoes at my grocery store aren’t in season, I’ll swap them for sundried tomatoes packed in oil. 

Frequently asked questions

More Italian-style chicken recipes to try

Originally published August 2023, updated and republished January 2025