Description
These Caprese Chicken Bites came together one night when I didn’t have a plan, just a few basics in the fridge and not much time to think. The chicken seared up with crisp edges and stayed juicy inside, soaking up the garlic and olive oil. Tomatoes softened and burst right in the pan, their sweetness balancing everything.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into tender 1-inch pieces
1 1/4 teaspoons kosher salt, measured and divided
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 1/2 teaspoons olive oil, divided for searing and sautéing
2 cups grape or cherry tomatoes, left whole to burst naturally while cooking
2 tablespoons balsamic glaze, plus additional for drizzling at the end
2 cloves garlic, finely minced for rich, savory depth
6 ounces fresh ciliegine mozzarella balls (about 15), halved for even melting
Chopped fresh basil leaves, for garnish if desired
Instructions
- Position your oven rack in the upper third and set it to broil so it’s hot and ready when you need it.
- Pat the chicken pieces dry with paper towels, this helps them brown beautifully. Sprinkle them all over with 3/4 teaspoon of the kosher salt and the black pepper.
- Warm 1 tablespoon of the olive oil in a large, oven-safe skillet over medium heat until it shimmers. Add half of the chicken in a single layer. Let it cook undisturbed until the bottoms turn golden brown and release easily from the pan, about 4 to 5 minutes. Flip and sear the second side until lightly browned, about 2 more minutes. Transfer the chicken to a plate, it’s okay if it’s not fully cooked yet.
- Pour another 1 1/2 teaspoons of olive oil into the pan and repeat the searing with the remaining chicken. Move it to the plate once browned.
- Add the last tablespoon of olive oil to the skillet and heat until shimmering. Toss in the tomatoes with the remaining 1/2 teaspoon salt. Cook for about 1 minute, just until they start to soften, stop before they burst.
- Return the chicken and any juices to the pan along with the balsamic glaze and minced garlic. Stir gently to coat everything in that rich, tangy flavor.
- Take the skillet off the heat and scatter the halved mozzarella over the top. Broil for 2 to 3 minutes, just until the cheese melts into soft, creamy puddles. Drizzle with more balsamic glaze and sprinkle fresh basil over everything if you like.
Notes
Substitution: If you don’t have ciliegine on hand, 6 ounces of fresh mozzarella cut into small dice works beautifully. Just aim for bite-size pieces so they melt evenly and still give you those creamy, irresistible pools of cheese in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove + Oven
- Cuisine: Italian
