Save My neighbor knocked on the door one August evening holding a basket of tomatoes she couldn't possibly eat alone. I had four chicken breasts thawing and a hunk of mozzarella I'd been meaning to use. What happened next wasn't planned, just instinct and hunger. That skillet dinner, barely a recipe at the time, turned into something I've made at least two dozen times since. It's proof that the best meals don't always come from cookbooks.
I served this to my in-laws the first time they visited our new place. My mother-in-law, who usually critiques everything, went quiet after the first bite. Then she asked for the recipe, which she has never done. My husband still brings it up. That night, the kitchen smelled like a trattoria, and for once, I felt like I knew what I was doing.
Ingredients
- Boneless, skinless chicken breasts: I pound them to even thickness with a rolling pin so they cook uniformly and don't dry out on the edges.
- Kosher salt: Don't skip salting both sides generously, it makes all the difference in flavor and keeps the meat juicy.
- Freshly ground black pepper: I crack it right over the chicken for a sharper, more aromatic bite than pre-ground ever gives.
- Olive oil: Use enough to coat the pan well, it helps the chicken get that golden crust and prevents sticking.
- Ripe tomatoes: The riper, the better, they release their juices and meld with the cheese as everything cooks together.
- Fresh mozzarella: The soft, water-packed kind melts into creamy puddles, avoid the low-moisture stuff for this.
- Fresh basil leaves: Tear them by hand just before serving, the bruised edges release more fragrance than a knife cut ever could.
- Balsamic vinegar: A decent bottle is worth it here, the glaze concentrates every note, both the sweet and the tangy.
- Honey: Just a tablespoon balances the acidity and helps the glaze cling to the chicken without tasting sugary.
Instructions
- Season the chicken:
- Pat the breasts dry with paper towels, then sprinkle salt and pepper on both sides. Don't be shy, under-seasoned chicken is a sad thing.
- Sear until golden:
- Heat the olive oil over medium-high until it shimmers, then lay the chicken in without crowding. Let it sear undisturbed for 5 to 6 minutes per side until you get a deep golden crust and the internal temperature hits 74°C.
- Top with tomato and cheese:
- Lower the heat to medium and layer tomato slices directly onto each chicken breast, then drape mozzarella over the top. Cover the skillet and let the cheese melt for 2 to 3 minutes.
- Simmer the glaze:
- While the cheese melts, pour balsamic vinegar and honey into a small saucepan over medium heat. Stir occasionally and let it bubble gently for 5 to 7 minutes until it coats the back of a spoon.
- Finish and serve:
- Scatter torn basil leaves over the chicken, then drizzle the warm balsamic glaze in zigzags across everything. Serve straight from the skillet if you want to feel a little rustic.
Save My daughter, who claims to hate tomatoes, ate two servings of this and didn't complain once. She even asked if we could have it again the next week. Sometimes a dish wins not because it's complicated, but because it tastes like summer and comfort all at once. That's what this skillet does, it turns dinner into a small celebration without any fuss.
Choosing Your Chicken
I buy chicken breasts that are roughly the same size so they finish cooking at the same time. If one is noticeably thicker, I butterfly it or pound it flat. I learned this the hard way after serving one dry piece and one undercooked piece at the same meal. A meat mallet or even a heavy pan works fine for evening things out. Now I check thickness before I even turn on the stove.
Getting the Glaze Right
The first time I made the balsamic glaze, I walked away to fold laundry and came back to a blackened, smoking pot. Now I set a timer and stir every minute or so. It should reduce by about half and turn glossy, not sticky or burnt. If you dip a spoon in and the glaze clings without dripping off immediately, you're done. Let it cool for a minute before drizzling, it thickens even more as it sits.
Serving Suggestions
I usually serve this with crusty bread to soak up the glaze and tomato juices, but it's just as good over zucchini noodles or alongside roasted vegetables. My husband likes it with a simple arugula salad dressed in lemon and olive oil. On nights when I want to keep it low-carb, I'll make cauliflower rice and let it soak up all the pan drippings.
- A crisp white wine or sparkling water with lemon makes it feel like a special occasion.
- Leftovers can be sliced and tucked into a sandwich with extra basil and a smear of pesto.
- If you're feeding a crowd, double the recipe and use two skillets, everything scales up easily.
Save This dish has become my go-to when I want something that feels thoughtful without demanding too much of me. It's reliable, forgiving, and somehow always tastes better than the effort it took.
Recipe Questions & Answers
- → Can I use boneless, skin-on chicken breasts instead?
Yes, skin-on breasts work well. You may need an extra 2-3 minutes cooking time per side to ensure the skin crisps and the meat cooks through completely.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C (165°F) when measured with a meat thermometer at the thickest part. The meat should no longer be pink inside and juices should run clear when pierced.
- → Can I prepare the balsamic glaze ahead of time?
Absolutely. Make the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently before serving or drizzle at room temperature.
- → What's the best way to prevent the mozzarella from becoming rubbery?
Cover the skillet after adding the cheese and cook on medium heat for just 2-3 minutes. Fresh mozzarella melts quickly and becomes tough if overcooked, so monitor closely.
- → Can I make this dish ahead and reheat it?
This dish is best served fresh immediately after cooking. Reheating can toughen the chicken and affect the cheese texture. However, you can prepare ingredients in advance and cook when ready.
- → What's a good side dish to serve with this skillet?
Crusty bread is perfect for soaking up the balsamic glaze. For lighter options, try a fresh green salad, zucchini noodles, or cauliflower rice to keep it low-carb.