Save The smell of balsamic simmering on the stove always takes me straight back to a Tuesday night when I had nothing but chicken breasts and a basket of tomatoes from my neighbor's garden. I tossed together what felt like a gamble, and twenty minutes later, my husband looked up from his plate and asked if we could eat like this every week. That's when I realized simple ingredients don't need an occasion. Sometimes the best meals happen because you trusted what was already in front of you.
I made this for my sister once after she'd had a long week at work. She sat at my kitchen counter with a glass of wine, watching me layer tomatoes and cheese onto golden chicken, and said it looked too pretty to eat. Then she took a bite, closed her eyes, and laughed. We ended up talking until midnight, the empty skillet still on the stove. Food like this doesn't just fill you up, it slows time down.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are similar in size so they cook evenly, and if they're thick, pound them gently to about an inch for the best sear.
- Kosher salt and black pepper: Season generously because chicken needs boldness, and kosher salt dissolves evenly without clumping.
- Olive oil: Use a good quality oil since it's the base of all that golden crust and flavor in the pan.
- Ripe tomatoes: Look for tomatoes that feel heavy and smell sweet at the stem, they'll release the best juices when they hit the heat.
- Fresh mozzarella: The kind packed in water melts beautifully and tastes milky and mild, avoid the pre-shredded stuff here.
- Fresh basil leaves: Tear them by hand right before serving so they stay fragrant and don't bruise or darken.
- Balsamic vinegar: A decent bottle makes all the difference, it should taste tangy and slightly sweet, not harsh.
- Honey: This balances the acidity of the vinegar and helps the glaze cling to the chicken like syrup.
Instructions
- Season the chicken:
- Pat the chicken breasts dry with a paper towel, then sprinkle both sides with salt and pepper. Dry chicken sears better and gets that deep golden color you want.
- Sear until golden:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently. Let it cook undisturbed for 5 to 6 minutes per side until the internal temperature hits 74°C (165°F) and the surface is beautifully browned.
- Top with tomatoes and cheese:
- Lower the heat to medium and arrange tomato slices over each chicken breast, then layer on the mozzarella. Cover the skillet and let everything steam together for 2 to 3 minutes until the cheese melts into soft, creamy layers.
- Make the balsamic glaze:
- While the cheese melts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring now and then, until it 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 across everything. Serve straight from the skillet while it's still steaming.
Save There was a night I made this and forgot to cover the skillet, so the cheese didn't melt all the way. My daughter still ate every bite and said it tasted like pizza chicken. Kids have a way of reminding you that perfection isn't the point. Now I make it both ways depending on my mood, and it's good either time.
Serving Suggestions
This chicken feels complete on its own, but a chunk of crusty bread to soak up the glaze and tomato juices turns it into a full moment. I've also served it over zucchini noodles for a lighter meal, and the glaze clings to the spirals like it was meant to be there. A simple arugula salad with lemon and olive oil on the side keeps things fresh and bright without competing with the richness of the mozzarella.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I've been known to eat cold slices straight from the container for lunch. To reheat, use a skillet over low heat with a splash of water and cover it so the chicken stays moist and the cheese softens again. The microwave works in a pinch, but the texture won't be quite as tender.
Variations and Swaps
If you want more herbiness, rub the chicken with Italian seasoning or dried oregano before you sear it. Cherry tomatoes work beautifully if you halve them and scatter them around the chicken instead of layering slices. You can swap the mozzarella for burrata if you're feeling fancy, it melts into creamy pools that make everything feel a little more special.
- Add a pinch of red pepper flakes to the glaze if you like a hint of heat.
- Use chicken thighs instead of breasts for a richer, juicier bite.
- Toss in a handful of baby spinach under the cheese for extra greens.
Save This is the kind of meal that makes weeknight cooking feel less like a chore and more like a small celebration. I hope it becomes one of those recipes you reach for without thinking, the one that reminds you why you love to cook in the first place.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this dish. They stay juicier during cooking. Increase searing time to 7-8 minutes per side and ensure internal temperature reaches 74°C (165°F).
- → What if I don't have fresh mozzarella?
Fresh mozzarella is ideal for melting and flavor, but you can substitute with sliced provolone or fontina cheese. Avoid pre-shredded varieties as they don't melt as smoothly.
- → How do I make the balsamic glaze thicker?
Simmer the balsamic vinegar and honey mixture longer, up to 10 minutes, until it reaches a syrupy consistency. It will thicken further as it cools.
- → Is this dish really low-carb?
Yes, the main dish is naturally low-carb at 9g carbs per serving. For even lower carbs, skip the balsamic glaze or serve with cauliflower rice or zucchini noodles instead of bread.
- → Can I prepare this ahead of time?
You can season and prepare ingredients in advance, but cook just before serving for the best texture and fresh flavor. The dish is best enjoyed immediately after the cheese melts.
- → What pairs well as a side dish?
This pairs beautifully with crusty bread, green salads, roasted vegetables, or zucchini noodles. A light white wine like Pinot Grigio complements the fresh Italian flavors perfectly.