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Balsamic Chicken with Caprese Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 149 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings (4 chicken breasts)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

Balsamic Chicken with Caprese Salsa features tender, juicy chicken breasts marinated in a tangy mixture of olive oil, lemon juice, and balsamic vinegar, pan-seared to perfection and topped with a refreshing caprese salsa made of cherry tomatoes, avocado, mini mozzarella pearls, basil, and shallots. This dish offers a delightful balance of savory and fresh flavors, perfect for a satisfying meal.

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, diced
  • 1 cup mini mozzarella cheese pearls
  • ½ cup (12 g) basil leaves, minced
  • 2 small shallots, finely diced
  • Salt & pepper, to taste

Instructions

  1. Prepare the Marinade and Marinate Chicken: In a large bowl, whisk together the olive oil, lemon juice, and balsamic vinegar. Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat the chicken evenly. Place the bag in the refrigerator and let the chicken marinate for 20 minutes.
  2. Make Balsamic Reduction: While the chicken marinates, pour 1 cup of balsamic vinegar into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the vinegar is reduced by half and thick enough to coat the back of a spoon. Remove from heat and set aside to cool; it will thicken further as it cools.
  3. Cook the Chicken: When ready, transfer the marinated chicken along with the marinade to a large skillet over medium-high heat. Cook the chicken undisturbed for 6-8 minutes to develop a nice sear. Flip the chicken and cook the other side for an additional 6-8 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest briefly.
  4. Prepare Caprese Salsa: While the chicken cooks or rests, combine quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and diced shallots in a mixing bowl. Season with salt and pepper to taste and gently toss to combine.
  5. Assemble and Serve: Plate the cooked chicken breasts and generously top each with a scoop of the caprese salsa. Drizzle some balsamic reduction over the chicken and salsa for extra flavor. Serve immediately and enjoy the delightful combination of flavors.

Notes

  • Balsamic Chicken with Caprese Salsa is tender and juicy balsamic chicken topped with delicious and refreshing caprese salsa.
  • The combination of the warm chicken and cool, fresh salsa creates a perfect balance of flavors and texture that is completely satisfying.
  • Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
  • Balsamic reduction adds a sweet and tangy glaze that enhances the dish beautifully.

Nutrition

  • Serving Size: 1 chicken breast with caprese salsa
  • Calories: 480 kcal
  • Sugar: 6 g
  • Sodium: 540 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 90 mg

Find it online: https://jmrecipes.com/balsamic-chicken-with-caprese-salsa-recipe/