20-Minute Caprese Chicken

By Dawn Harris

This Caprese Chicken recipe has it all - juicy chicken that's full of flavor, melty cheese, sweet tomatoes and a tangy balsamic glaze. All in under twenty minutes! This is your ideal summer dish that cooks up with a quickness. Serve with buttery noodles and a simple salad for a satisfying meal.

  • Prep: 5
  • Cook: 14
  • Cuisine: Italian
  • Course: Entrée


  • balsamic vinegar
  • basil leaves
  • Extra Virgin Olive Oil
  • For the glaze:
  • grape tomatoes
  • ground black pepper
  • Italian seasoning
  • Mozzarella cheese
  • Salt
  • Salted butter
  • Smoked Paprika
  • spicy brown mustard
  • thin sliced
  • boneless
  • skinless chicken breast


  1. Preheat oven to 400°F.
  2. Melt butter and olive oil in Circulon Momentum Hard-Anodized Nonstick 10-Inch French Skillet over medium heat.
  3. Rinse chicken and pat dry, then season with Italian seasoning, black pepper, salt and smoked paprika. Add to heated skillet and brown the chicken, about 2 minutes each side.
  4. Add one slice of Mozzarella on top of each piece of chicken, then place in the preheated oven to cook for 8 minutes.
  5. While the chicken is cooking, combine the balsamic vinegar, spicy brown mustard and ½ teaspoon pepper in a Circulon Momentum Hard-Anodized Nonstick 3-Qt Pouring Saucepan over medium heat. Allow the sauce to thicken, bringing just to a boil, then removing from heat.
  6. Add the cut grape tomatoes to the skillet in the oven, cooking for an additional two minutes.
  7. Carefully remove the chicken from the oven and spoon the tomatoes on top. Drizzle the thickened balsamic vinegar glaze. Top with chiffonade basil leaves, serve immediately.