Make this easy weeknight meal in one pan for a quick, flavorful dinner featuring seared chicken breasts topped with fresh mozzarella, tomatoes, basil, and a balsamic reduction.
Author:elena.valdez
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet/Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cherry or grape tomatoes, halved
4 ounces fresh mozzarella cheese, sliced or torn
1/4 cup balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the balsamic vinegar and add the brown sugar. Bring the mixture to a simmer and cook, stirring occasionally, for 3 to 5 minutes until the liquid thickens slightly into a glaze. This creates your balsamic reduction.
Return the chicken to the skillet. Arrange the halved tomatoes around the chicken.
Top each chicken breast with slices of fresh mozzarella.
Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius). Bake for 8 to 12 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is melted and bubbly.
Remove from the oven. Sprinkle the fresh basil over the top before serving directly from the skillet.
Notes
For a thicker balsamic reduction, simmer the vinegar and sugar longer, watching carefully to prevent burning.
You can use pre-sliced fresh mozzarella to save prep time.
This recipe works well with chicken thighs if you prefer a more tender cut.