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Everything comes together in just one skillet: juicy chicken, tangy-sweet balsamic drizzle, and a cheesy tomato topping. It looks like a show-off meal, but it’s crazy easy. Whenever a busy night rolls around and I want a crowd-pleaser with zero fuss, this is my go-to.
When I whipped this up the first time, it vanished before I could blink. Now my husband begs for it every time basil and tomatoes are in the kitchen.
Luscious Ingredients
- Boneless skinless chicken breasts: They're the star here—pound them out to the same thickness for juicy results
- Fresh basil: Brings a punch of color and fresh taste—look for bright green, unblemished leaves
- Fresh mozzarella balls: For gooey, creamy cheese melts—ciliegine or pearls in water stay extra fresh
- Grape tomatoes: These give sweet little pops in every bite—pick firm and vibrant ones
- Dijon mustard: Offers sharpness and helps make the sauce thick—go with classic French if possible
- Italian seasoning: Gives that classic herbal vibe—look for mixes that have a good bit of oregano and basil
- Garlic cloves: Real, fresh cloves make the biggest difference—adds aroma and depth
- Avocado oil or olive oil: Both work for hot searing and roasting—high smoke point is key
- Honey: Keeps the sauce tasting balanced and helps caramelize things—raw is best if you have it
- Balsamic vinegar: This is where the tang comes from—thick and rich kinds make the best finished sauce
- Kosher salt and fresh cracked pepper: Finish things off—flaky salt and chunky pepper make every bite pop
Easy Step Guide
- Let Chicken Rest and Serve:
- Pull the skillet from the oven and let everything chill for five minutes so the juices settle and the flavors finish coming together before you plate up
- Bake It All:
- Slide the uncovered skillet into your hot oven and bake for eighteen to twenty-three minutes. You want the thickest piece of chicken to register one sixty-five Fahrenheit in the middle
- Layer on the Tomato Cheese Mix:
- Pile the mozzarella-basil-tomato mixture over every chicken piece so everyone gets plenty of melted goodness
- Add the Balsamic Sauce:
- Drizzle the homemade balsamic sauce straight into the skillet. As it's bubbling, scrape up all those browned bits from the bottom—they bring loads of flavor. Take the pan off the heat so you don't overdo the chicken before it bakes
- Sear Chicken and Preheat:
- Fire up the oven to four hundred. Heat oil in a big skillet that can go in the oven. When it’s shimmering hot, sprinkle chicken breasts with salt and pepper and pop them in a single layer. Sear each side just one or two minutes so you get a nice crust
- Mix Up Mozzarella and Tomatoes:
- In another bowl, toss halved tomatoes, mozzarella chunks, and chopped basil with a sprinkle of salt and pepper. Set this aside to soak up the flavors
- Whip Up Balsamic Sauce:
- Combine balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon in a bowl. Mix well, season with salt and pepper, and let it hang out while you prep the rest
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I can’t get enough of the way the melty mozzarella snuggles into the tangy sauce and turns golden along the edges—my kids always fight over those cheesiest crunchy bits that stick to the pan
Keeping Leftovers
Tuck leftovers into an airtight container and keep them in the fridge for up to three days. Heat them gently on the stove over low or pop the covered skillet into a three twenty-five oven until warmed through. Toss some fresh basil on after warming for the best flavor. Honestly, it’s still super tasty a day or two later.
Swaps & Changes
Cherry tomatoes are a top swap—just slice them if you can’t find grape tomatoes. Want dairy-free? Skip the cheese or try your fave plant-based mozzarella. Try chicken thighs instead if you need more richness and juiciness—just bake a bit longer if needed.
Serving Ideas
Spoon the chicken and all those juices over fluffy rice, or serve alongside roasted potatoes or hot, crusty sourdough. Add lemony green beans or a crisp little arugula salad to round everything out.
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Where This Dish Comes From
This dish takes its cues from classic caprese flavors—think balsamic, tomatoes, mozzarella, and basil, just like sunny evenings in the south of Italy. Real Italian cooking is all about working magic with just a few great ingredients, which is exactly what's happening here.
Frequently Asked Questions
- → What’s the deal with pounding the chicken first?
Making the chicken a uniform thickness helps keep every bite juicy. It also means all pieces cook evenly and you won’t end up with dry spots.
- → Which mozzarella is best to use?
Fresh little mozzarella balls, called pearls or ciliegine, melt right into the dish. If using ciliegine, chop them in half; toss pearls in as they are.
- → Is bone-in chicken okay here?
Skinless, boneless breasts cook up best in this dish. But, if you try bone-in, just bake a bit longer and make sure they hit 165°F inside.
- → How will I know the chicken’s cooked through?
Use a thermometer—when it says 165°F, you’re good. Also, the meat should look white and the juices clear when you cut it.
- → Do I really need to let the chicken rest before eating?
Yep—giving the chicken a few minutes cool-down time lets the juices hang around, which means each bite stays nice and moist.