One-Pan Caprese Chicken Bites

A bright and flavorful one-pan dish featuring juicy chicken, burst cherry tomatoes, melted mozzarella, and a savory balsamic glaze.

By Kelli Foster

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken
• 0.75 teaspoons kosher salt
• 0.25 teaspoons freshly ground black pepper
• 1 tablespoon olive oil
• 1.5 teaspoons olive oil
• 1 tablespoon olive oil
• 2 cups grape tomatoes
• 0.5 teaspoon kosher salt
• 2 tablespoons balsamic glaze
• 2 cloves garlic
• 6 ounces fresh mozzarella cheese balls
• 1 as needed balsamic glaze
• 1 as needed fresh basil leaves

Instructions

1. Arrange an oven rack in the upper third of the oven and heat the oven to broil.
2. Pat 1 1/2 pounds of chopped boneless, skinless chicken dry with paper towels. Season all over with 3/4 teaspoon of the kosher salt and 1/4 teaspoon freshly ground black pepper.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, 4 to 5 minutes. Flip the chicken and cook until golden brown on the second side, about 2 minutes more. Transfer to a plate.
4. Heat 1 1/2 teaspoons of olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.
5. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add 2 cups of grape tomatoes and the remaining 1/2 teaspoon kosher salt. Cook until barely starting to soften, just before the tomatoes split, about 1 minute.
6. Stir in the chicken and any accumulated juices on the plate, 2 tablespoons balsamic glaze, and 2 minced garlic cloves.
7. Remove the skillet from the heat. Scatter 6 ounces of halved fresh mozzarella cheese balls over the chicken and tomatoes. Broil until the cheese is melted, 2 to 3 minutes. Drizzle with more balsamic glaze and garnish with chopped fresh basil leaves if desired.