Fresh, fast, and full of flavor—your weeknight dinner just got a Caprese-inspired upgrade.
If you love the simple elegance of a Caprese salad, you’re going to adore this quick and savory chicken recipe. These Mozzarella Butterflied Chicken Breasts are pan-seared to golden perfection, then topped with juicy grape tomatoes, creamy fresh Mozzarella, and fragrant basil. A sweet-tangy balsamic glaze pulls it all together with restaurant-worthy flavor.
The best part? You can have it on the table in just 20 minutes. This dish is quick enough for weeknights but impressive enough for date night or dinner with friends.
Quick Look:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serves: 4
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 boneless, skinless chicken breasts, butterflied and pounded thin
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Sea salt and black pepper, to taste
- ½ cup balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 cup grape tomatoes, quartered
- ½ small red onion, finely diced
- 8 oz Ciliegine fresh Mozzarella (small balls), quartered
- ¼ cup fresh basil leaves, thinly sliced
Tip: For easier cleanup, place the chicken between two sheets of plastic wrap before pounding it thin with a meat mallet or rolling pin.
How to Make It:
- Prep and cook the chicken:
Heat the olive oil in a large skillet over medium heat. Season the butterflied, pounded chicken breasts with Italian seasoning and garlic powder on both sides. Add to the skillet and season with salt and black pepper. Cook for about 3–4 minutes per side, or until golden brown and cooked through. - Make the balsamic glaze:
While the chicken cooks, combine the balsamic vinegar and maple syrup in a small saucepan. Simmer over medium heat, stirring frequently, until the mixture reduces by half and thickens—about 5–6 minutes. Set aside. - Prepare the tomato topping:
In a medium bowl, combine the grape tomatoes, diced red onion, fresh Mozzarella, and basil. Season with salt and pepper, then stir gently to mix. - Finish the dish:
Once the chicken is done, turn off the heat and leave the skillet on a cool burner. Spoon the tomato-Mozzarella mixture over each chicken breast and cover for a couple of minutes—just until the topping is warmed through and the cheese begins to soften slightly. - Serve and drizzle:
Transfer the chicken to a platter or individual plates. Drizzle generously with the balsamic glaze and serve immediately.
Serving Suggestions:
- Pair with a simple arugula or mixed greens salad
- Serve alongside roasted potatoes or crusty bread to soak up the glaze
- Add a chilled glass of white wine or sparkling water with lemon for a light, fresh finish
This Mozzarella Butterflied Chicken is everything we love about Caprese—bright, fresh, and simple—with the added comfort of a seared, juicy chicken breast and a syrupy balsamic drizzle. It’s easy to make, beautiful to serve, and even better to eat.
