Pin it The smell of balsamic reducing on the stove always pulls me back into the kitchen, no matter what room I'm in. I stumbled onto this dish during a weeknight when I had chicken thawing and a bag of tomatoes about to turn. Tossing fresh mozzarella and basil on top felt less like a recipe and more like salvaging dinner, but the first bite made me pause mid-chew. It tasted like something you'd order at a trattoria, not something I threw together in twenty minutes. Now it's the meal I make when I want to feel like I have my act together, even when I don't.
I made this for my sister once when she dropped by unannounced, and she looked at me like I'd been hiding some secret chef life. She kept asking what was in it, convinced there had to be more than chicken, tomatoes, and cheese. When I told her it was just those things plus a little balsamic and honey, she didn't believe me until I walked her through it the next week. Now she makes it for her book club and pretends she invented it, which honestly makes me laugh every time.
Ingredients
- Boneless, skinless chicken breasts: These are the base of the dish, and they sear beautifully when you don't move them around too much in the pan.
- Kosher salt: I use kosher because the flakes stick better to the meat and season more evenly than table salt ever does.
- Freshly ground black pepper: Freshly cracked pepper has a sharpness that pre-ground just can't match, and it makes a difference here.
- Olive oil: This gets the skillet hot and keeps the chicken from sticking while adding a subtle richness to the sear.
- Ripe tomatoes: Use the ripest ones you can find because their sweetness balances the tangy balsamic and creamy cheese perfectly.
- Fresh mozzarella: The soft, milky kind that comes in a ball or log melts into these beautiful puddles of creamy goodness over the chicken.
- Fresh basil leaves: Torn basil releases more oils and flavor than chopped, and it looks more rustic and inviting on the plate.
- Balsamic vinegar: When you reduce this with honey, it transforms into a thick, glossy glaze that clings to everything it touches.
- Honey: Just a tablespoon takes the edge off the vinegar and gives the glaze a gentle sweetness that rounds out the whole dish.
Instructions
- Season the chicken:
- Sprinkle salt and pepper generously on both sides of each chicken breast, pressing it in lightly with your fingers so it sticks. This is your only chance to season the meat itself, so don't be shy.
- 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 5 to 6 minutes per side until they're golden brown and the internal temperature hits 74°C or 165°F.
- Rest and prep the topping:
- Remove the chicken from the skillet and set it aside on a plate while you arrange the tomato slices and mozzarella on top of each piece. The residual heat will start softening everything even before you return it to the pan.
- Melt the cheese:
- Place the topped chicken back into the skillet, reduce the heat to medium, and cover it with a lid. Let it cook for 2 to 3 minutes until the mozzarella melts into soft, creamy layers over the tomatoes.
- Make the glaze:
- While the cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer it for 5 to 7 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
- Finish and serve:
- Scatter torn basil leaves over the chicken, then drizzle the warm balsamic glaze across everything. Serve it straight from the skillet or transfer to a platter if you're feeling fancy.
Pin it There was a summer evening when I made this outside on a portable burner, and the basil smell mixed with the warm air in a way that felt almost too perfect. My neighbor leaned over the fence and asked what I was cooking, and I ended up plating an extra piece for him on a paper plate. He texted me two days later asking for the recipe, and I realized that sometimes food is just an excuse to connect with people you wouldn't normally talk to.
Choosing Your Chicken
I've learned that thinner chicken breasts cook more evenly and faster, so if yours are really thick, I pound them out a bit with a meat mallet or the bottom of a heavy pan. You can also butterfly them if you're comfortable with a knife, which gives you more surface area to sear and makes them cook through without drying out. If you only have chicken thighs on hand, they work too, just adjust the cooking time since thighs take a little longer and stay juicier.
Tomato and Cheese Swaps
When tomatoes aren't in season, I've used halved cherry tomatoes or even sun-dried tomatoes packed in oil, and both bring their own kind of sweetness to the dish. If you can't find fresh mozzarella, low-moisture mozzarella will melt fine, it just won't have that creamy, milky texture. I've also tried burrata once, and it was almost too indulgent, like the chicken was wearing a fancy coat it didn't need but absolutely deserved.
What to Serve It With
This chicken is rich enough to stand on its own, but I usually serve it with something to soak up the balsamic glaze because wasting that stuff feels criminal. A crusty baguette, a simple arugula salad, or even roasted green beans work beautifully without adding much effort. On nights when I want to keep it low-carb, I'll spiralize some zucchini or microwave a bag of cauliflower rice, and it still feels like a complete meal.
- Garlic bread or focaccia for mopping up every last drop of glaze.
- A handful of arugula dressed with lemon juice and olive oil for a peppery contrast.
- Roasted asparagus or broccolini if you want a vegetable that feels a little more special.
Pin it This is the kind of meal that makes you feel capable, like you pulled off something impressive without breaking a sweat. I hope it becomes one of those recipes you turn to on busy nights when you still want to sit down to something that feels worth savoring.
Recipe FAQ
- → Can I use boneless, skin-on chicken instead?
Yes, skin-on chicken works well. You may need to add 5-7 minutes to the cooking time to ensure the thicker portions cook through while the skin crisps.
- → How do I know when the chicken is fully cooked?
Insert a meat thermometer into the thickest part of the chicken breast. It should read 165°F (74°C). Alternatively, cut into the thickest piece—the juices should run clear with no pink remaining.
- → What if my balsamic glaze is too thin?
Continue simmering for another 2-3 minutes. The glaze thickens as it cools slightly. If it hardens too much, add a teaspoon of balsamic vinegar to loosen it.
- → Can I prepare this dish ahead of time?
You can season and slice ingredients up to 4 hours ahead. Cook the chicken and assemble just before serving to keep the mozzarella creamy and basil fresh.
- → What are good side dish pairings?
Serve alongside crusty bread to soak up the balsamic glaze, a crisp green salad, or roasted vegetables. For low-carb options, try zucchini noodles or cauliflower rice.
- → Can I make the balsamic glaze in advance?
Yes, prepare the glaze up to 2 days ahead and store in an airtight container at room temperature. Reheat gently before drizzling over the finished dish.