Ingredients

1/3 cup balsamic vinegar

2 Tbsp. honey

2 Tbsp. oil, such as avocado or olive oil

2 garlic cloves, minced

1 tsp. Italian seasoning

1 Tbsp. Dijon mustard

8 oz. grape tomatoes, halved

8 oz. fresh mozzarella balls (ciliegine or pearls)

2 Tbsp. finely chopped fresh basil

2 lb. boneless, skinless, chicken breasts, pounded to even thickness

2 Tbsp. avocado oil or other high-heat oil

Kosher salt and fresh black pepper

Instructions

Step 1: In a bowl, whisk together balsamic vinegar, honey, 2 tablespoons oil, minced garlic, Italian seasoning, and Dijon mustard. Season with kosher salt and black pepper to taste. Set aside.

Step 2: In a separate bowl, toss the halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season with salt and pepper, then set aside.

Step 3: Preheat your oven to 400 degrees F (200 degrees C).

Step 4: Heat 2 tablespoons of avocado oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. When the oil shimmers, add the chicken in a single layer. Sear for 1-2 minutes per side until lightly golden brown.

Step 5: Pour the balsamic sauce into the skillet, bringing it to a simmer. Use a wooden spoon to scrape up any browned bits from the pan bottom for extra flavor.

Step 6: Remove the skillet from heat and spread the tomato and mozzarella mixture evenly over the chicken.

Step 7: Transfer the skillet to the oven and bake uncovered for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 8: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Tips & Variations

To ensure even cooking, pound the chicken breasts to the same thickness before cooking.

Fresh basil can be substituted with fresh oregano or parsley for a different herbal note.

For a richer sauce, stir in a tablespoon of butter after removing the pan from heat.

If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before baking.

Add a handful of baby spinach or arugula during the last few minutes of baking for extra greens.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe and may add extra juiciness. Adjust the cooking time accordingly, as thighs may take a bit longer to reach the safe internal temperature.

Is it necessary to sear the chicken before baking?

Searing the chicken first adds a nice golden color and depth of flavor to the dish, but if you’re short on time, you can skip this step and bake the chicken directly with the sauce. The texture might be slightly different, but the dish will still be delicious.