Sautéed boneless, skinless breasts with a crispy crust and juicy middle. Cherry tomatoes cooked down to an ooey gooey, finger lickin’, thick and flavorful sauce.
Start by preheating your oven to 375 degrees. Season trimmed chicken breasts well with salt and pepper on both sides.
In a medium skillet, warm 2 tbs. olive oil over medium heat. When warm, add chicken breasts “pretty side” down first and let cook for 3-4 minutes, then flip over and cook another 3-4 minutes or until golden brown. Remove chicken from pan.
Carefully clean out any burnt pieces from the pan with a folded paper towel and discard. Warm another 1 tbs. of olive oil over medium low heat, then add in whole cherry tomatoes. Toss frequently and after about 2-3 minutes, add in diced onions, garlic, tomato paste and balsamic vinegar. Cook for another minute while you gently press on the tomatoes to make them burst (gently being the key word haha). Make room in the pan to put chicken breasts back in, then top with two slices of mozzarella each.
Place the skillet into the oven and bake for 15 minutes or until chicken is cooked through. Turn heat up to broil to make golden brown bubbles on the cheese. Remove skillet from oven and take chicken out to let cool slightly before serving, topping with fresh basil. Enjoy!
Keyword caprese, chicken, mozzarella, one pan, skillet