Description

This Balsamic Chicken with Caprese Salsa is a delicious and vibrant dish featuring tender, juicy chicken breasts marinated in a flavorful balsamic and lemon dressing, pan-seared to perfection, and topped with a refreshing salsa made from cherry tomatoes, avocado, mini mozzarella pearls, basil, and shallots. The balsamic reduction adds a sweet and tangy glaze that beautifully complements the savory chicken and fresh salsa, making it a perfect meal for any occasion.

Ingredients

Scale

Chicken and Marinade

4 boneless skinless chicken breasts, pounded to an even thickness
¼ cup extra virgin olive oil
½ medium lemon, juiced
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon balsamic vinegar

Balsamic Reduction

1 cup (255 g) balsamic vinegar

Caprese Salsa

2 cups (298 g) cherry tomatoes, quartered
1 medium ripe avocado, peeled, pitted, and diced
1 cup mini mozzarella cheese pearls
½ cup (12 g) basil leaves, minced
2 small shallots, finely diced
Salt and pepper, to taste

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Instructions

Prepare the Marinade: In a large bowl, whisk together the extra virgin olive oil, lemon juice, and 1 tablespoon balsamic vinegar until well combined.
Marinate the Chicken: Place the pounded chicken breasts into a large zip-lock bag. Pour the marinade over the chicken, seal the bag, and turn it to evenly coat the chicken breasts. Refrigerate and let the chicken marinate for 20 minutes to absorb the flavors.
Make the Balsamic Reduction: While the chicken is marinating, pour 1 cup of balsamic vinegar into a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally as the vinegar reduces by half and thickens to coat the back of a spoon. Remove from heat and set aside to cool. The reduction will continue to thicken as it cools.
Cook the Chicken: Heat a large skillet over medium-high heat. Transfer the marinated chicken breasts, along with the marinade, into the skillet. Cook the chicken undisturbed for 6-8 minutes until nicely browned, then flip and cook the other side for another 6-8 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove the skillet from heat and let the chicken rest briefly.
Prepare the Caprese Salsa: In a medium bowl, combine the quartered cherry tomatoes, diced avocado, mini mozzarella cheese pearls, minced basil, and finely diced shallots. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
Serve: Plate the cooked chicken breasts and top each one generously with the caprese salsa. Drizzle the cooled balsamic reduction over the chicken and salsa for an added burst of flavor. Serve immediately and enjoy!

Notes

Balsamic Chicken with Caprese Salsa offers a delightful mix of tender, juicy chicken and a fresh, vibrant salsa that provides a wonderful balance of textures and flavors.
The balsamic reduction should be thick and syrupy to properly glaze the chicken, adding a rich sweetness that contrasts beautifully with the sharpness of the salsa.
For best results, pound the chicken breasts to even thickness to ensure uniform cooking.
Use fresh, ripe avocado and high-quality mozzarella pearls to maximize the freshness and creaminess of the salsa.
This dish pairs well with a side of steamed vegetables or a light salad for a well-rounded meal.

Nutrition

Serving Size: 1 chicken breast with salsa
Calories: 480 kcal
Sugar: 7 g
Sodium: 570 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 85 mg