A Southern Grace: all the right stuff

February 23, 2017

all the right stuff

Yum

Skillet caprese chicken. This is a single dish that happens to satisfy many of my cravings at once.


Juicy, meaty chicken. Sweet, bursting cherry tomatoes. Verdant and aromatic basil. Pungent and earthy balsamic vinegar. Gooey, creamy melted mozzarella. I mean, come on. My mouth is watering even as I type that list of components. What happens when they all come together is pure magic.


This is pretty much your standard caprese chicken, but instead of baking it, I made it all on the stove top in a skillet. Plus, there's some added complexity in the sauce thanks to the addition of mustard. My husband and I agreed that this was a truly excellent supper and I will probably make it often* until my mozzarella and fresh basil** are used up.

*Indeed, I have made it again TWICE since beginning this post!
**I planted basil seeds in two huge coffee canisters toward the end of fall and have really been enjoying fresh herbs! Only two plants came up, but they've been quite productive.

Satisfying Skillet Caprese Chicken
(printable recipe)
Serves 3-4
Ingredients:
  • 1-2 tablespoons olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, thighs, or tenderloins
  • Salt, freshly ground black pepper, garlic powder, onion powder, and oregano to season
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon granulated sugar
  • 6 ounces fresh mozzarella, cut into thin slices
  • 1 cup halved cherry tomatoes
  • 1/2 cup fresh sliced basil
Directions:
Dry chicken thoroughly with a paper towel and season both sides with seasonings.
Heat a large skillet with a thin coating of olive oil to medium high heat.
Add the chicken to the pan and cook each side until there is no longer any pink. This will take anywhere from 4-8 minutes per side depending on the cut you're using.
Remove chicken from the pan and add in balsamic vinegar, mustard, and sugar.
Stir everything together, being sure to get the brown bits off the bottom of the pan.
Reduce the heat to medium low and let simmer for another 5 minutes until reduced and thickened.
Add the chicken, halved tomatoes, and half of the basil to the pan, stirring to coat with the balsamic reduction.
Place slices of mozzarella on each piece of chicken to cover.
Cover the pan and cook on low for another 3-5 minutes, until the chicken is warmed through and the cheese is melted.
Remove from heat.
Sprinkle the top of the chicken with the rest of the basil and serve.

10 comments:

Angie Schneider said...

So fresh, and delicious! Love the awesome flavour, Grace.

Lorraine @ Not Quite Nigella said...

That's it! I'm making this this coming week. I've put everything on the shopping list :D Will let you know how I go!

krishna said...

looking so yummy... it is a total comfort food..

Please visit: http://from-a-girls-mind.blogspot.com

Food Gal said...

All of my favorite summer flavors in one dish! I predict this becomes a regular dish in my household.

Cheri Savory Spoon said...

Hi Grace, what a colorful and delicious meal you have created. My whole family would love this.....

Inger @ Art of Natural Living said...

I make something similar that is all vegetable, but why did I never think of doing this with chicken! Love all the basil--this will be perfect when the CSA delivers a big bag!

Pam said...

I love caprese chicken. I bet the mustard added a nice tang.

Gingi Freeman said...

Wow, this looks SO GOOD!!! Need to bookmark for later... - http://www.domesticgeekgirl.com

Big Rigs 'n Lil' Cookies said...

I love meals like this. Easy to fix after work. Simple and healthy!

Gloria Baker said...

Look delicious and beautiful Grace!