Save One Tuesday night, I stared at four chicken breasts and a bag of wilting basil, determined not to order takeout again. I remembered a dish I'd had at a tiny trattoria years ago, something bright and cheesy and impossibly simple. Twenty minutes later, my kitchen smelled like a summer garden in Italy, and I realized I'd just made something I'd want to eat every week. That's how this skillet became my go-to when I need dinner to feel special without the fuss.
The first time I made this for friends, I panicked halfway through because I thought the cheese wasn't melting fast enough. I covered the skillet and walked away for two minutes, and when I lifted the lid, the mozzarella had turned into this gorgeous, glossy blanket over the tomatoes. My friend Sarah took one bite and asked if I'd been hiding my cooking skills from her. I hadn't, I just finally found a recipe that made me look like I knew what I was doing.
Ingredients
- Boneless, skinless chicken breasts: The star of the dish, these cook quickly and stay juicy when you don't overcook them—use a thermometer if you're unsure.
- Kosher salt and black pepper: Simple seasoning lets the fresh flavors shine through, and I've learned that salting the chicken right before cooking gives it a better crust.
- Olive oil: Just enough to get a golden sear without making the pan greasy, and it adds a subtle richness that butter can't quite match here.
- Ripe tomatoes: Use the ripest ones you can find because their sweetness balances the tangy balsamic, and I slice them thick so they hold their shape.
- Fresh mozzarella: The creamy, milky kind that comes in a ball or log, not the rubbery pre-shredded stuff, because it melts into soft, luscious pools.
- Fresh basil leaves: Torn, not chopped, because it bruises less and releases that bright, peppery aroma right before serving.
- Balsamic vinegar: This reduces into a thick, sweet-tart glaze that clings to every bite, and I always make extra because it disappears fast.
- Honey: Just a tablespoon smooths out the sharpness of the vinegar and helps it thicken into a syrup you'll want to drizzle on everything.
Instructions
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides generously with salt and pepper. This simple step makes all the difference in flavor.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in the pan and let them cook undisturbed for 5 to 6 minutes per side until golden and the internal temperature hits 74°C. Resist the urge to move them around so you get that beautiful crust.
- Add the toppings:
- Lower the heat to medium and arrange tomato slices over each chicken breast, then layer the mozzarella on top. Cover the skillet and let the residual heat melt the cheese for 2 to 3 minutes until it's soft and gooey.
- Make the balsamic glaze:
- While the cheese melts, pour the balsamic vinegar and honey into a small saucepan over medium heat and let it simmer for 5 to 7 minutes, stirring now and then, until it's thick enough to coat the back of a spoon. The smell will be sweet and sharp and utterly intoxicating.
- Finish and serve:
- Scatter torn basil leaves over the melted cheese and drizzle the warm balsamic glaze over everything. Serve immediately while the chicken is hot and the cheese is still melty.
Save I remember the night my mom called while I was making this, and I was so distracted by our conversation that I almost forgot about the glaze simmering on the stove. I caught it just in time, and it had reduced to this perfect syrupy consistency that I've been chasing ever since. Now, every time I make it, I think about that phone call and how food has a way of anchoring memories we didn't even know we were making.
Serving Suggestions
This chicken begs to be mopped up with crusty bread, the kind with a chewy crust and a soft middle that soaks up every drop of balsamic glaze. I've also served it over zucchini noodles when I'm trying to keep things light, and it pairs beautifully with a simple arugula salad tossed with lemon and olive oil. On nights when I want something heartier, I'll make a quick batch of garlic roasted potatoes or creamy polenta to serve alongside.
Customizing the Dish
If you can't find good tomatoes, cherry tomatoes work just as well—halve them and scatter them around the chicken instead of layering slices on top. I've also swapped in burrata when I'm feeling fancy, and the creamy center oozes out in the most decadent way. A sprinkle of Italian seasoning or dried oregano on the chicken before searing adds an extra layer of flavor if you want to dress it up a bit more.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I've found that reheating gently in a covered skillet keeps the chicken from drying out. The mozzarella won't be quite as melty the second time around, but the flavors deepen overnight, and the balsamic glaze clings even better to everything. If you're meal prepping, cook the chicken and store it separately from the glaze, then assemble and reheat when you're ready to eat.
- Store the balsamic glaze in a small jar at room temperature and it'll last for weeks.
- Reheat individual portions in the microwave for about 90 seconds, covered with a damp paper towel to keep things moist.
- Freeze cooked chicken without the toppings for up to two months, then thaw and add fresh mozzarella and tomatoes when reheating.
Save This dish reminds me that the best meals don't have to be complicated, they just have to be made with good ingredients and a little bit of care. I hope it becomes a weeknight favorite in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and may stay more moist. Pound them to an even thickness and adjust cooking time slightly as they may need 2-3 minutes longer per side depending on thickness.
- → How do I prevent the chicken from drying out?
Don't overcook—the internal temperature should reach 165°F (74°C). Use a meat thermometer to check, and remove from heat immediately once done. The residual heat will continue cooking slightly.
- → Can I make the balsamic glaze ahead of time?
Absolutely. Prepare the glaze in advance and store it in an airtight container for up to one week. Reheat gently before serving or drizzle at room temperature.
- → What sides pair well with this dish?
Serve alongside crusty bread, fresh green salad, zucchini noodles, or cauliflower rice. A light pasta primavera or roasted vegetables also complement the flavors beautifully.
- → Is fresh mozzarella essential, or can I substitute?
Fresh mozzarella is ideal for its mild flavor and melting quality. In a pinch, use buffalo mozzarella or low-moisture mozzarella, though the texture and taste will differ slightly.
- → How do I know when the balsamic glaze is ready?
The glaze should coat the back of a spoon and fall in a slow drizzle. It will thicken more as it cools, so remove it from heat slightly before your desired consistency.