Caprese Chicken Skillet with Crispy Prosciutto Bits

Ingredients

• 12 oz boneless, skinless chicken breast
• 3 oz prosciutto
• 1 cup cherry tomatoes
• 6 oz fresh mozzarella
• 1/4 cup fresh basil
• 1 tbsp olive oil(optional)
• 2 cloves garlic(optional)
• 1/4 tsp kosher salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tsp balsamic vinegar(optional)

Instructions

1. 1

   Prep (about 12 minutes): Pat chicken dry and cut into 1-inch pieces. Tear prosciutto into bite-size bits. Halve cherry tomatoes. Tear or cube mozzarella. Chop basil and mince garlic.

2. 2

   Cook prosciutto (about 6 minutes): Heat a large skillet over medium heat. Add prosciutto bits and cook until crisp and browned, 4–6 minutes. Transfer prosciutto to a plate, leaving the rendered fat in the skillet.

3. 3

   Cook chicken (about 14 minutes): Season chicken with salt and pepper. Add olive oil if the pan looks dry, then add chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, about 12–14 minutes. Add garlic for the last 30–60 seconds.

4. 4

   Finish (about 5 minutes): Add tomatoes to the skillet and cook until just softened, about 3–4 minutes. Return crispy prosciutto to the pan. Turn off heat and scatter mozzarella over the chicken; cover 1 minute to melt. Stir in basil and drizzle with balsamic if using. Serve immediately.