Chicken breasts brushed with a tangy balsamic glaze and served with a simple caprese pasta. It’s a fresh and summery dinner.
For the Chicken
- 1 pound boneless skinless chicken breasts, butterflied and pounded to a thickness of 1 to 1 1/2-inches (see note 1)
- Salt and pepper
- 2 teaspoons olive oil
- 2 tablespoons store-bought balsamic glaze (see note 2)
For the Pasta
- 8 ounces farfalle (bowtie pasta)
- 2 teaspoons olive oil
- 10 ounces grape tomatoes, halved
- 4 ounces small fresh mozzarella balls (see note 3)
- 2 tablespoons finely chopped basil
- 1/4 teaspoon kosher salt (see note 4)
Make the Chicken
See note 5 for grilling instructions
- Season the chicken on both sides with salt and pepper. In a large, non-stick skillet, heat the olive oil over medium-high heat. Depending on the size of your chicken you may need to cook it in batches
- Once the oil is hot, add the chicken. Don’t move it around, just let it cook on one side for five minutes or so. Once it’s developed a nice golden crust flip it over and turn the heat down to medium. Brush a light layer of balsamic glaze on the browned side of the chicken.
- After three minutes or so, flip the chicken over again so that the side with the glaze is in direct contact with the pan. Brush a light layer of glaze on the side facing up. After about a minute or so, turn the chicken on more time and cook it for another 30 seconds.
- At this point, the chicken should be cooked through. Chicken that is fully cooked will be firm to the touch or, if in doubt, you can cut into the chicken to make sure it’s not pink. Transfer the cooked chicken to a clean cutting board to rest.
Make the Caprese Pasta
You can get the pasta water going while you are cooking the chicken and leave the chicken to rest while you assemble the pasta.
- Boil the pasta according to package directions. Drain the pasta.
- If you cooked the chicken in a skillet you can use it to assemble the pasta. All of the bits and flavor left behind in the pan will add more flavor to your pasta. If you grilled your chicken, just use the pot that you boiled the pasta in, but you may want to add a teaspoon of the glaze to give the pasta a bit more flavor.
- Add the olive oil to the skillet (or pot). Add the pasta, tomatoes, mozzarella, and basil. Stir to combine. You don’t need to turn on the heat, the skillet should still be warm from when you cooked the chicken. Just stir the ingredients together for a minute or so just to warm them through. Add the salt and stir again.
- Slice the chicken into bite-sized pieces.
- Top the pasta with the chicken, garnish with chopped basil and a drizzle of balsamic glaze.
- Note 1: See the photo and notes in the post to learn how to butterfly a chicken breast.
- Note 2: I’ve used both store-bought and homemade balsamic glaze. If you want to make your own, I recommend making it first before you start the rest of the recipe.
- How to Make Balsamic Glaze
- Whisk 1/2 cup of balsamic vinegar with 1/2 tablespoon honey in a small saucepan. Bring it to a boil and then reduce the heat to maintain a simmer.
- Reduce it for about 10-15 minutes, or until it coats the back of a spoon. Remove it from the heat. If the balsamic glaze thickens too much while it stands just stir in a splash or two of water to loosen it up.
- Note 3: Look for small fresh mozzarella balls (mozzarella perline). If you can’t find them, just use a large ball of mozzarella and cut into small bite-sized pieces.
- Note 4: Depending on your tastes, I recommended adding 1/4 teaspoon of salt to the pasta to start. If you think it needs more add more to your tastes.
- Note 5: Grill Instructions:
- Place all of the chicken on the grill and cook each on the first side for 5 to 6 minutes. Flip them and grill on the other side for 3 to 4 minutes.
- Turn off one set of burners and move the chicken over that spot. Brush a thin coat of the balsamic glaze on one side of each breast and flip the chicken over. Glaze the other side. Flip the chicken one more time, add another thin coat of glaze and transfer the chicken from the grill to a cutting board to rest.
The nutrition estimate does not include the garnishes and was calculated using Bertolli brand balsamic glaze.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 443
- Sugar: 5.8g
- Fat: 8.5g
- Carbohydrates: 47.6g
- Fiber: 2.4g
- Protein: 42g
Keywords: Balsamic Glazed Chicken, caprese pasta