Chicken Caprese Skillet

By: Meghan McGarry

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2 tablespoons of olive oil divided
1 1/2 pounds of chicken (or 4 chicken breasts)
3 cloves of garlic minced
1/3 cup of balsamic vinegar
2 teaspoons of light brown sugar
1 pint of cherry tomatoes halved
2 tablespoons of fresh basil chopped, plus additional for garnish
8 ounces of fresh mozzarella cheese cut into 8 slices


  1. Heat 1 tablespoon olive oil in a Circulon Innovatum Deep Skillet over medium-high heat. Season chicken with salt and pepper and cook for about 10 minutes, flipping halfway through, until chicken is golden and cooked through. Transfer to a plate.
  2. Add remaining tablespoon of olive oil to skillet followed by minced garlic. Sauté garlic for 30-45 seconds until fragrant. Lower heat and add balsamic vinegar slowly, being very careful as you add the vinegar. Add light brown sugar and stir to dissolve.
  3. Increase heat back to medium heat and as soon as the balsamic comes up to a bubble, add halved cherry tomatoes. Cook for about 4 minutes, just until tomatoes start to soften. Add chopped basil and toss everything together.
  4. Reduce heat to low and return chicken to the pan. Spoon sauce on top of the chicken so all the flavors can come together. Top each piece of chicken with 2 slices of cheese and then cover skillet for about 3 minutes so cheese can melt.
  5. Remove from heat, garish with additional basil and serve.