This savory stovetop chicken recipe features the delicious flavors of a traditional Caprese salad. Sweet grape tomatoes, fresh Mozzarella, basil, and a rich balsamic glaze elevate otherwise basic chicken breasts to a whole new level. You’ll want to work this one into your regular weeknight dinner rotation because you can get it from the refrigerator to the table in just twenty minutes!
When you consider the short time it takes to make this dish from start to finish it also becomes a “go to” recipe for when guests stop by. I have a little file of quick recipes tucked away for just such times.
- 2 T. extra virgin olive oil
- 2 boneless, skinless chicken breasts, butterflied and pounded thin
- 1 t. sugar free Italian seasoning
- ½ t. garlic powder
- Himalyan salt and black pepper, to taste
- ½ c. balsamic vinegar
- 2 t. pure maple syrup
- 1 c. grape tomatoes, quartered
- ½ small red onion, finely diced
- 8 oz.fresh Mozzarella, quartered
- ¼ c. fresh basil leaves, thinly sliced
- Heat olive oil in a large skillet over medium heat. Season the prepared chicken breasts with the Italian seasoning and garlic powder on both sides and add to the hot skillet. Season with Himalayan salt and freshly ground black pepper, to taste. Cook until the chicken is cooked through, approximately 3-4 minutes per side.
- While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan and set over medium heat. Simmer until the mixture thickens and is reduced by half, stirring frequently, approximately 5-6 minutes.
- In a medium bowl, combine grape tomatoes, red onion, fresh Mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.
- When chicken is done cooking, turn off heat and move skillet to a cool burner. While still in the skillet, top each chicken breast with the tomato and mozzarella mixture and cover for a couple minutes or just until the tomatoes are warmed through.
- To serve, transfer the chicken to a serving platter or individual plates. Top each breast with the tomato mixture and a drizzle of balsamic glaze. Enjoy!
Chefs Tip: For easier clean up, place the chicken breasts between two sheets of plastic wrap before pounding with a meat mallet or rolling pin. I actually use a one gallon zip lock freezer bag, just slice it along the two sides and place the chicken breast inside and your good to go.
Remember We always use free range chickens that have been allowed to forge for their food and not fed wheat and grain pellets.
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Today’s Parting Thought: Your diet is a bank account. Good food choices are good investments…… Bethenny Frankel.
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