Light, fresh, and bursting with flavor, this baked Caprese chicken dish is perfect for summer. The chicken cutlets are browned to perfection in a cast iron skillet and topped with melted mozzarella cheese. The homemade balsamic reduction and freshly chopped basil really takes this recipe to the next level.
To make the balsamic reduction, heat the honey and balsamic vinegar in a small saucepan until it comes to a boil. Bring it down to a low simmer and cook for about 10-15 minutes or until it thickens and reduces.
Cut each chicken breast into thin halves. Season with salt and pepper.
In a cast iron skillet, heat olive oil and butter on high, and cook each piece of chicken until fully cooked through.
Transfer the cooked chicken to a plate and cover it with foil and set aside.
In the same skillet stir minced garlic and cherry tomatoes for about 2 minutes on medium heat.
Place the chicken back into the skillet and add a slice of fresh mozzarella cheese on top of each piece of chicken.
Broil until the cheese is melted (a few minutes). Broil time may vary depending on your oven. Once the cheese is melted, remove the skillet from the oven and drizzle with the balsamic reduction and garnish with freshly chopped basil.