This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.
Heat oil in a large skillet over medium high heat.
Split chicken breasts (butterflying them) to make two thinner pieces (four pieces total). Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
Season with salt and pepper and light golden brown on each side in the skillet, about 5-6 minutes.
Add the tomatoes and cook until slightly blistered and softened, just a couple minutes.
Whisk together the sauce: water, balsamic vinegar, pesto, honey, garlic, corn starch, salt and pepper. Pour into the skillet with the chicken and tomatoes and cook until thickened (just a couple minutes). Add additional water to thin the sauce if desired.
Top each chicken breasts with ¼ cup mozzarella. Place the lid on the skillet, remove from the heat and allow to melt (if desired, you can place under the broiler for 1-2 minutes to brown.
Top with sliced fresh basil leaves if desired and serve.
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Notes
*Basil pesto adds great flavor, but if you don't have any you can swap it for a half teaspoon of dried basil, or addition fresh basil leaves.