Caprese Chicken with Balsamic Reduction

Who knew weeknight meals could look so fancy? Juicy cherry tomatoes and fresh basil accompany this mozzarella-topped caprese chicken with balsamic reduction.

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It’s official. Not only am I broke (after paying fees for grad school, car repairs, and new contacts), but I am also low on time. In a little over a week I will be packing up and moving to Knoxville for a month to work with a collaborating lab to do mouse studies for my research.

The list of things I need to get done before then is ridiculous. And I don’t think the stress is allowing me to sleep properly at night still because I wake up exhausted even after 8 hours.

So what does that mean for you? Hopefully nothing other than hearing me complain or freak out from time to time. I don’t plan on letting my blog suffer but just in case I don’t post one day, blame my stress.

Continuing on with quick dinners for my life-style as of late, enter this caprese-style chicken. This recipe is very similar to the Grilled Balsamic Chicken with Mozzarella and Pesto but instead of pesto you use fresh basil leaves and then add a tomato.

Maybe next time I’ll mesh the two recipes together and use Mozzarella, pesto AND tomato – watch out for me I’m a risk taker (note sarcasm).

Speaking of fresh basil, I have started growing my own in pots on my porch! They are cute little things at the moment, but I still have to resist the urge to pluck off their tiny leaves to eat. Which reminds me I need to take those with me when I leave…

One year ago: Beef Negimaki with Broccolini and Rice

CAPRESE CHICKEN WITH BALSAMIC REDUCTION

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Yield: 4 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup balsamic vinegar
• 2 Tbsp butter, divided
• 4 boneless, skinless chicken breasts (about 1/4 lb each)
• Salt and pepper, to taste
• 2 Tbsp canola oil
• 4 slices fresh Mozzarella cheese
• 2 cups cherry tomatoes, halved
• 1/4 cup chopped fresh basil

Directions

1. Pour balsamic vinegar into small sauce pan or skillet over medium heat and cook until reduced by half, stirring frequently. Add in 1 tablespoon of butter and stir with a whisk until completely combined. Set aside.
2. While the balsamic reduces, pat chicken breasts dry with paper towels. Season with salt and pepper.
3. Heat canola oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken and cook until browned on the bottom, about 5 minutes.
5. Reduce the heat to medium. Flip the chicken over and add remaining 1 tablespoon unsalted butter, swirling the pan to distribute. Cook until an instant read thermometer inserted at the thickest part reads at least 165°F - about 5 minutes more. Top chicken with a slice of mozzarella, remove to a plate, and cover with foil.
6. As chicken is resting, add tomatoes to the same large skillet, cooking just until the tomatoes start to soften, about 3 minutes. Remove from heat, add balsamic reduction and basil, stirring until combined.
7. Serve immediately topped over chicken breasts.

Source: Adapted from Add a Pinch and The Kitchn.

Post updated 8/29/2024, photo above is the original.