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Caprese Chicken


1 tbsp extra-virgin olive oil 1 lb boneless skinless chicken thighs 1/4 cup balsamic vinegar 4 cloves garlic, smashed and minced 1 pint grape tomatoes, halved 8 oz mozzarella, sliced 2 tbsp dried basil, ground Freshly ground black pepper, to taste Salt, to taste


In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through. Transfer to a plate. Add balsamic vinegar to skillet, then add garlic and cook until fragrant. Add tomatoes and dried basil. Let simmer until soft. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. Spoon tomatoes over chicken and serve.

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