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Balsamic Glazed Caprese Chicken

This easy Balsamic Glazed Caprese Chicken recipe is made in just one pan! Sweet tomatoes, melted mozzarella, and fresh herbs are some of the amazing ingredients in this meal that’s ready in about a half hour.

Easy One Pan Chicken Dinner

I personally love when the seasons start to change and we can dig into the gooey mozzarella and fresh tomatoes and enjoy a refreshing Caprese salad. There is something about the simple combination of those ingredients that just brings me right to my sunny porch on a summer afternoon!

What’s even better is when we can add chicken and call it a meal! This Balsamic Glazed Caprese Chicken has all of the flavors we love from traditional Caprese salads plus some delicious protein. Not only is the meal gluten-free, but now we have extra protein so it’s well-rounded and a great addition to your healthy meal planning.

This is certainly one of those dishes that will wow you with a simple list of ingredients and BIG flavor. Just like with the classic salad, we’ll use mozzarella, fresh basil, juicy tomatoes, red onions, and garlic. The flavor is incredible and guess what? It only takes about a half hour to make! Add it to your list with the other 30-Minute Chicken Dishes…this one is a winner!

Close-up Image of Balsamic Glazed Caprese Chicken which is chicken with cheese, tomatoes, and fresh basil

What Is Caprese?

A classic Caprese salad has tomato, mozzarella, and basil. Then it’s drizzled with olive oil and garnished with some salt and pepper. It’s incredibly simple but has so much amazing flavor. Like I said before, it’s a dish that sends me right to summertime!

Recipe Ingredients

Here is the simple list of ingredients you need to make Balsamic Glazed Caprese Chicken. Remember to check out the recipe card below for the exact amounts that you need for each ingredient.

  • Olive Oil: This is for searing the chicken, so you can use whatever cooking oil that you have. But olive oil will have the best flavor.
  • Chicken: I used chicken thighs for this recipe because they cook pretty quickly and are less likely to dry out.
  • Salt & Pepper: For seasoning the chicken.
  • Garlic: I highly recommend using fresh garlic for this recipe.
  • Red Onion: I like to use red onion for this recipe because it’s pretty mild and pairs well with balsamic vinegar. But you can use a yellow or white onion, too.
  • Balsamic Vinegar: Remember to use straight balsamic vinegar and not balsamic glaze. We’re going to make the glaze right in the pan!
  • Coarse Mustard: I like the texture of coarse mustard for this dish, but you can also use smooth mustard. Dijon mustard would work great!
  • Honey: Another liquid sweetener would work if you don’t have honey. Sometimes, I like to use maple syrup.
  • Fresh Mozzarella: You want to use a ball of mozzarella. Sometimes you can even find it pre-sliced.
  • Cherry Tomatoes: Or you can use grape tomatoes. I like the small tomatoes because they are so sweet and delicious.
  • Basil: Fresh basil is one of the key ingredients in this recipe! Don’t skip out on it!

Can I Use Chicken Breasts Instead of Thighs?

You can use chicken breasts instead of thighs in this recipe. I suggest cutting them in half so they are about the same size as a chicken thigh. That way they won’t dry out and will cook quickly.

How to Make Balsamic Glazed Caprese Chicken

Follow the steps below for making this easy one pot chicken dinner.

Image of Chicken Cooking in a Pan

First, season the chicken and then sear it in the pan. You’ll then cook the chicken on both sides until it’s no longer pink in the center. Remove the chicken from the pan when it’s done.

Cook the onions and garlic in the pan. Cook them until they are soft and translucent.

Then add the balsamic vinegar, honey, and mustard. Bring the mixture to a simmer in the pan and scrape up any bits of chicken from the bottom of the pan.

Add the chicken back to the pan. And then add the cheese on top of the chicken. Cover and cook on low until the cheese melts.

Lastly, top the chicken with the tomatoes and basil. Then serve immediately with your favorite side dishes.

Close-up Image of Balsamic Glazed Caprese Chicken in a pan which is chicken with cheese, tomatoes, and fresh basil

Tips for Success

Here are some helpful tips for making Balsamic Glazed Caprese Chicken.

  • Use leftover chicken. Skip the step of searing the chicken and you can use leftover thighs or breasts from my Roasted Chicken Recipe. It’s a great way to set yourself up for easy meal prep for the week! Make the roasted chicken ahead of time and save this recipe for later.
  • Deglaze like a pro. You might be wondering “what does deglaze mean”? When you add liquid (in this case the balsamic vinegar) to a hot pan, you are deglazing it. The liquid immediately begins to simmer and softens up any bits and pieces of chicken or vegetables that are stuck to the bottom of the pan. When you scrape it up, that delicious flavor adds to the developing sauce.
  • Use fresh ingredients. There are some recipes where canned or dried ingredients will suffice, but that’s not the case for this recipe. You want to use fresh tomatoes and fresh basil for the best flavor. Trust me, it’s worth it!
Close-up Image of Balsamic Glazed Caprese Chicken which is chicken with cheese, tomatoes, and fresh basil

What To Serve with Caprese Chicken

Some of my favorite recipes to serve with this chicken dinner are below! There are lots of options to try.

  • A simple side of pasta: This is one of those dishes that doesn’t need a complex side in order to make the meal complete. Serve it with this simple Garlic Lemon Pasta for the ultimate Italian dinner.
  • Bruschetta: Grab your favorite loaf of crusty bread and make my Red Pepper Bruschetta. The bread is also perfect for dipping into the balsamic glaze that you make for the chicken. Yum!
  • A sweet and tart dessert: Don’t forget to make dessert! My Vegan Lemon Bars are the perfect easy dessert to enjoy after this chicken dinner.

How to Store & Reheat Leftovers

Store any leftover Balsamic Glazed Caprese Chicken in an airtight container in the fridge for up to 5 days. If you can, it’s best to store the chicken without the tomatoes and basil on top because they should be served fresh (and not reheated).

So, reheat the chicken in the microwave or a pan on the stovetop (covered). And then garnish with fresh basil and tomatoes.

Can I Freeze This?

I don’t recommend freezing this dish because the joy of it is the fresh ingredients! It’s so simple to make and takes just about a half hour, so there’s no need to make this as a freezer meal.

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Balsamic Glazed Caprese Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian


This easy Balsamic Glazed Caprese Chicken recipe is made in just one pan! It’s so flavorful and delicious, and it only takes about a half hour to make!


  • 2 tablespoons olive oil
  • 3 lbs. boneless skinless chicken thighs
  • salt & pepper to season
  • 2 garlic cloves, minced
  • 1/3 cup minced red onion
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon course mustard
  • 1 tablespoon honey
  • 8 oz. fresh mozzarella, cut into 6 even slices
  • 1 cup halved cherry tomatoes
  • 1/3 cup fresh sliced basil


  1. Season both sides of chicken thighs with salt and pepper
  2. Heat a large skillet to medium high heat.
  3. Add olive oil and chicken thighs to pan. Cook each side of the chicken thigh for 5-8 minutes, until there is no longer any pink.
  4. Remove chicken from the pan.
  5. Add in garlic and onions. Saute until translucent, about 2 minutes.
  6. Add in balsamic vinegar, mustard, and honey. Using a whisk, stir everything together, being sure to get the brown bits off the bottom of the pan. Reduce the heat to medium low. Let balsamic simmer for another 3-4 minutes stirring the entire time.
  7. Add the chicken back to the pan, place one slice of mozzarella on each chicken. Cover and let cook on medium low to low for another 3-5 minutes, until the cheese is melted.
  8. Remove from heat.
  9. Sprinkle the top of the chicken with tomatoes and fresh basil.
  10. Serve!


  • Serving Size: 1 chicken thigh + toppings
  • Calories: 418
  • Sugar: 7 g
  • Sodium: 880 mg
  • Fat: 19 g
  • Saturated Fat: 7 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 45 g
  • Cholesterol: 177 mg

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42 comments on “Balsamic Glazed Caprese Chicken”

  1. Cooking chicken thighs in 12 minutes does not sound like it is enough. Pan frying is usually about 20 minutes or 30 minutes in the oven. The 8 minutes and 4 minutes will need to be changed in our house. Looks good and will give it a try with longer chicken cooking time.
    Thank you

    1. I hope you enjoyed the recipe. Cook time definitely depends on the thickness of the protein you will want to adjust to make sure there is no pink left.

  2. I have tried this recipe 3 times now and I am so grateful for it. I do not cook regularly but every time I follow the recipe, I end up with a delicious dinner. It is easy to follow, so thank you for posting!

  3. Avatar photo
    Becky Santibanez

    Excellent! I’ve made this six times now and it’s always good. Sometimes I omit the honey or reduce the basaltic vinegar, depending on my guests. NOTE: The chicken thighs take longer to cook than stated.

  4. Delicious. I found the mustard flavor juuuust a tad too strong and would cut down a smidge next time but the dish was easy and lovely, and definitely a hit. I served with a brown rice/quinoa mix and rosemary roasted red potatoes.

  5. Super delicious! Everyone liked the balsamic glaze flavor and the bits of onion and garlic. I might pound my chicken pieces (used boneless, skinless breasts) to be thinner next time. Otherwise, DELICIOUS and EASY and I felt good about eating it! Thanks for sharing! Will definitely try more recipes from this site.

  6. Avatar photo
    Dino Zeljkovic

    This dish is an ABSOLUTE HIT! I’ve actually made it a bbunch of times already. I have made some alterations since cooking at a fire station requires an abundant amount of food. Last time I made it I went ahead and grilled the chicken thighs and made the sauce after. Only addition to the sauce I made was a 1/2 cup red wine (cooking or regular) once cooked off it gives it an amazing additional flavor. Good job on the initial recipe keep it up!

  7. Hi! This looks relish! I am hoping to try this recipe and was curious, are the chicken thighs boneless and skinless? Also, how do you keep from burning the outside if you are not finishing in the oven? Thanks!

    1. And is the “course” mustard ground mustard or a more seedy paste/wet version? Thank you! I do have a lot of questions 🙂

      1. haha… no worries Carrie. The mustard is more of a seedy type. I use the Grey Poupon Country Stone Ground Mustard.

    2. Hey Carrie,
      I used boneless and skinless. I just kept flipping them so they didn’t burn and kept the temperature at medium. Low and slow. 🙂

  8. Avatar photo
    Joanie @ ZagLeft

    This is one seriously beautiful dish, Krista! It would be perfect to serve at a small dinner party because it not only looks nice and tastes delicious but it’s so easy too!

    1. You have the perfect idea going right there… just add in a salad and a bottle of wine and that’s one amazing dinner party! 🙂 Thanks Joanie!

  9. Avatar photo
    Laura | Petite Allergy Treats

    This looks so good! And totally festive. The best songs out there don’t only sound well but deliver great messages within the lyrics. 😀

  10. Avatar photo
    Cookin Canuck

    I’m a Voice watcher over here and I’ve been cheering on Billy Gillman since the beginning! As for this chicken, I have a feeling my family would be cheering me on if I made this for them.

    1. I LOVE him. I can remember when he first came out with that first song he had at like 10.. it was soo good. But now he’s incredible!

      1. I clicked on this delicious recipe that I plan to cook tonight for my daughters first bday dinner. While scrolling through the post the words from the song you love jumped off of the page at me. This has been a really hard year ( few years actually ) . Nothing has turned out like I’ve prayed , things have just gotten worse but I try to keep going anyways because as the song goes God is good anyways . Thank you for the recipe and somehow slipping in there exactly what I needed to hear right this very moment . God is good and He always finds a way to lift us up.