Tomatoes cooked in balsamic vinegar are the best sweet-tart praise to this tacky chicken. Looking for a convenient veggie side to accompany? Check out our smashed broccoli—it’s killer.
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
- 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 the chicken and serve.