- 1 Tbsp.
extra-virgin olive oil
- 1 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 1/4 c.
balsamic vinegar
- 2
cloves garlic, minced
- 1 pt.
grape tomatoes, halved
- 2 Tbsp.
freshly torn basil
- 4
slices mozzarella
- In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
- Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
Spoon tomatoes over chicken and serve.