Caprese Chicken with Fresh Mozzarella and Basil

• 16 ounces boneless, skinless chicken breast
• ½ teaspoon sweet paprika
• ½ teaspoon kosher or fine sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 20 sweet cherry tomatoes
• 4 tablespoons fresh basil, chopped
• 5 ounces mozzarella cheese

• Slice the chicken into long strips roughly 2 inches wide so the pieces are uniform and cook evenly. Pat the chicken dry, then season on both sides with sweet paprika, salt, and freshly ground black pepper.
• Warm a large skillet over medium heat and add the olive oil. When the oil shimmers, add the chicken pieces in a single layer without crowding the pan. Cook for about 3–5 minutes per side or until each piece is golden brown and nearly cooked through. Lower the heat before the next step to avoid burning the garlic.
• Stir in the minced garlic and cook briefly for about 30 seconds until fragrant. Pour in the balsamic vinegar slowly, stirring to deglaze the pan and lift any browned bits; let the vinegar cook for about a minute to reduce slightly.
• Add the cherry tomatoes, tossing to coat them in the pan juices. Simmer gently for 10–15 minutes, allowing the tomatoes to soften and release their juices, and the chicken to finish cooking through. Taste and adjust seasoning if needed.
• Remove the skillet from the heat and stir in the chopped basil. Place slices or chunks of mozzarella over the hot chicken and cover the pan with a lid for a few minutes so the cheese melts smoothly. Serve the Caprese Chicken on plates with slices of gluten-free bread, toasted baguette, or alongside rice for a heartier meal. Garnish with extra basil if desired.

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