Caprese Chicken Skillet with Pesto Drizzle

Ingredients

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

Instructions

1. 1

   Prep (10 minutes): Slice the chicken into cutlets (or thin cutlets) and season with salt and black pepper. Mince the garlic and halve the cherry tomatoes.

2. 2

   Cook (20 minutes): Heat olive oil in a skillet over medium-high heat. Sear chicken until browned, about 3–4 minutes per side (work in batches if needed).

3. 3

   Add garlic and cook for 30 seconds, then stir in tomato paste. Add cherry tomatoes and balsamic vinegar, scraping up browned bits. Simmer until the chicken is cooked through and the tomato juices reduce slightly, about 10–12 minutes.

4. 4

   Finish: Turn off the heat and scatter mozzarella over the chicken. Cover for 1–2 minutes until melted. Drizzle with pesto and top with basil if using. Serve immediately.