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With just one skillet and minimal fuss, juicy chicken gets smothered with a gooey, cheesy tomato topping and soaked in sweet and zippy balsamic sauce. It looks impressive but doesn't take much work. When the week gets hectic, this easy comfort food stuns family and friends every time.
The very first night I served this, everyone asked for seconds and now my partner always wants it if we've got basil and tomatoes hanging out in the kitchen.
Mouthwatering Ingredients
- Boneless skinless chicken breasts: they cook fast and stay juicy—pounding them out makes each bite just right
- Kosher salt and fresh black pepper: finish everything off—use chunky salt and a rough grind for bold flavor
- Fresh basil: sprinkle for a pop of freshness—look for super green vibrant leaves
- Fresh mozzarella balls: creamy with a melty pull—pearls or ciliegine, packed in water, taste best
- Grape tomatoes: bite-sized, sweet, and bursting; grab the brightest ones
- Dijon mustard: it thickens and brings a tiny bit of pep—French dijon keeps it classic
- Italian seasoning: those oregano and basil notes tie it all together—find a mix with both
- Garlic cloves: bring plenty of aroma—fresh is unbeatable
- Avocado oil or olive oil: both are great for high-heat cooking
- Honey: rounds out the sharpness—raw if you find it
- Balsamic vinegar: rich and punchy—go thick for extra flavor in the glaze
Simple Step-by-Step
- Rest and Slice:
- Once baking's done, keep the skillet out of the oven and let the chicken just sit for five minutes. The flavors blend and the juices soak in.
- Bake Everything:
- Pop the skillet right into your oven, uncovered. Bake for 18 to 23 minutes, or until a thermometer poked in the thickest part says 165°F.
- Add Toppings:
- Generously spoon the tomato mozzarella mixture all over every piece of chicken so each portion is loaded.
- Sizzle Balsamic Sauce:
- Pour your tangy glaze into the hot pan and let it bubble up. Use a wooden spoon to scrape up those tasty browned bits—they add so much flavor. Take it off the heat so the chicken doesn’t get dry.
- Sear Chicken:
- Season the chicken, lay it in a hot, lightly oiled skillet, and cook each side for a minute or two until golden. That first quick sear locks in the juices.
- Mix Mozzarella & Tomatoes:
- Toss halved tomatoes, basil, and mozzarella with a sprinkle of salt and pepper. Set aside so everything starts soaking up flavor.
- Make the Sauce:
- In a bowl, whisk together balsamic vinegar, garlic, oil, Italian herbs, honey, and mustard. A pinch of salt and pepper brings the mix together—set it aside for later.
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I always save the cheesiest, caramelized corner pieces for my kids. That fresh mozzarella melts perfectly into the tangy glaze and makes the edges irresistible.
Leftover Tips
Pop any leftovers in a sealed container and refrigerate—you’ve got up to three days. To reheat, toss back in a skillet over low or cover and warm in the oven at 325°F. If you have extra basil, throw some fresh leaves on top once it's hot again. It still tastes awesome even the next day or two.
Swap Ideas
No grape tomatoes? Cherry tomatoes are a great swap—just slice them in half. Want dairy free? Just skip the mozzarella or put in your favorite plant cheese. Breast not your thing? Chicken thighs work too—just add a few minutes to the oven time as they’re a bit thicker and juicier.
How to Serve
Lay these juicy chicken pieces over fluffy rice to soak up every drop of sauce, or dip roasted potatoes and crusty sourdough alongside. A sharp arugula salad or tangy lemon green beans make the meal feel special and light.
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Backstory
Taking cues from that classic Italian caprese combo—mozzarella, basil, tomatoes, a splash of balsamic—this dish gives a nod to slow summer days in southern Italy. Lots of Italian favorites get their punch from just a handful of seriously good ingredients, and this meal does exactly the same, coming together easily but packing in big taste.
Frequently Asked Questions
- → What's the point of flattening the chicken?
Smashing the chicken pieces so they're the same thickness means they cook at the same rate and stay juicy. It makes the job faster, too.
- → Which mozzarella should I grab?
Small, fresh mozzarella balls work best. Cut up larger balls or just use the itty-bitty pearls as they are—they melt perfectly.
- → Can I swap in bone-in chicken?
Boneless is easier and cooks more evenly. If you use bone-in meat, give it extra time and check that it hits 165°F inside.
- → How can I tell my chicken's cooked?
Stick a meat thermometer in—it should say 165°F and there shouldn't be any pink left. The juices will be clear, too.
- → Does the chicken really need to rest first?
Yep, give it a few minutes before serving. That way, it stays super juicy.