Save to Pinterest My neighbor brought me tomatoes from her garden last August, still warm from the vine, and I knew I had to use them that night. I grabbed chicken from the fridge, mozzarella from the deli drawer, and basil from the pot on my windowsill. What started as improvisation turned into a weeknight staple that my family requests at least twice a month. The smell of balsamic reducing on the stove still makes me think of that first batch.
I made this for my in-laws the first time they visited our new house, and my mother-in-law asked for the recipe before she even finished her plate. She told me later she expected something complicated when she saw the melted mozzarella and that glossy glaze. I smiled and did not mention I had started cooking it only thirty minutes before they arrived. Sometimes the best meals are the ones that feel effortless but taste like you spent hours planning.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay juicy if you do not overcook them, and they provide the perfect canvas for all the bright toppings.
- Kosher salt: I use kosher because the larger crystals give you better control over seasoning, and they dissolve evenly into the meat.
- Freshly ground black pepper: Freshly cracked pepper has a sharpness that pre-ground versions lose, and it adds a subtle warmth without overpowering the dish.
- Olive oil: A good quality olive oil helps the chicken develop that golden crust and adds a hint of fruity richness.
- Ripe tomatoes: Use the ripest tomatoes you can find because their sweetness balances the tangy balsamic, and they release just enough juice to mingle with the melted cheese.
- Fresh mozzarella: The creamy, milky kind that comes packed in water melts beautifully and stays soft, not rubbery like the low-moisture blocks.
- Fresh basil leaves: Tearing basil by hand releases more of its aromatic oils than chopping, and it adds that unmistakable summer flavor.
- Balsamic vinegar: As it reduces, balsamic becomes sweet and syrupy, transforming into a glaze that ties everything together.
- Honey: Just a tablespoon smooths out any sharpness in the vinegar and helps the glaze cling to the chicken.
Instructions
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. Dry chicken sears better and develops that golden crust we are after.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in without crowding them. Let them cook undisturbed for five to six minutes per side until they turn golden brown and reach an internal temperature of 74 degrees Celsius.
- Rest and prepare toppings:
- Remove the chicken from the skillet and set it on a plate while you get the tomatoes and mozzarella ready. This gives the meat a moment to relax so the juices redistribute.
- Layer and melt:
- Place the chicken back in the skillet, reduce the heat to medium, and arrange tomato slices on top of each breast, followed by mozzarella slices. Cover the skillet and let the residual heat melt the cheese for two to three minutes.
- Make the balsamic glaze:
- While the cheese melts, pour balsamic vinegar and honey into a small saucepan over medium heat. Simmer for five to seven minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon.
- Finish and serve:
- Scatter torn basil leaves over the chicken and drizzle the warm balsamic glaze generously across each piece. Serve immediately while the cheese is still gooey and the glaze is glossy.
Save to Pinterest One evening my daughter asked if we could eat outside on the porch, so I brought this straight from the skillet to the table with a bowl of arugula and some crusty bread. We sat there as the sun set, tearing off pieces of bread to soak up the balsamic, and she told me it tasted like the kind of meal you remember. I realized then that recipes like this are not just about feeding people, they are about creating little pockets of time worth holding onto.
Choosing Your Tomatoes
I have made this with everything from heirloom tomatoes in July to grocery store tomatoes in February, and the difference is real but not a dealbreaker. If you can get your hands on tomatoes that smell sweet and feel heavy for their size, grab them. If not, even standard slicing tomatoes will work as long as you season them with a pinch of salt before layering them on the chicken. Cherry tomatoes halved and scattered on top also work beautifully and add little bursts of sweetness.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I have added garlic to the skillet before searing the chicken, rubbed Italian seasoning into the meat, and even swapped the mozzarella for burrata when I was feeling fancy. One time I ran out of balsamic and used red wine vinegar with a touch more honey, and it still tasted wonderful. The core idea here is simple: good chicken, ripe tomatoes, creamy cheese, and something sweet and tangy to pull it all together.
Serving Suggestions
I usually serve this with something that can soak up the extra glaze and juices, like a thick slice of sourdough or a pile of buttery orzo. A crisp green salad with lemon vinaigrette on the side cuts through the richness and keeps the meal feeling light. If you are keeping carbs low, zucchini noodles or roasted cauliflower rice work perfectly and let the chicken stay the star.
- Crusty bread or garlic toast for mopping up every last drop of balsamic glaze.
- A simple arugula salad dressed with lemon juice and olive oil to add a peppery freshness.
- Roasted vegetables like asparagus or green beans for a complete one-pan style dinner.
Save to Pinterest This dish has become one of those recipes I return to when I want something reliable, beautiful, and quick. I hope it finds a place in your regular rotation too.
Recipe FAQs
- → Can I use frozen chicken for this skillet?
Thaw chicken completely before cooking to ensure even searing and proper cooking throughout. Frozen chicken will steam rather than sear, affecting the texture and flavor of the final dish.
- → How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer. The chicken should be golden brown on the outside and opaque throughout with no pink inside.
- → What type of mozzarella works best?
Fresh mozzarella (not low-moisture) is ideal for this dish as it melts smoothly and creates a creamy texture. Buffalo mozzarella offers a richer flavor if you prefer.
- → Can I prepare the balsamic glaze ahead of time?
Yes, make the glaze up to 2 days in advance and store in an airtight container. Reheat gently before serving or drizzle at room temperature for a different flavor profile.
- → What side dishes pair well with this skillet?
Serve alongside crusty bread to soak up the glaze, a crisp green salad, roasted vegetables, or for low-carb options, zucchini noodles or cauliflower rice complement the Italian flavors beautifully.
- → Is this gluten-free?
The dish itself is naturally gluten-free. Verify that your mozzarella and balsamic vinegar are certified gluten-free if you have sensitivities, as some brands may have cross-contamination.