Ingredients
Scale
- â…“ 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, to taste
Instructions
- Whisk together the sauce ingredients in a bowl and season with salt and pepper; set aside.
- Toss tomatoes, mozzarella, and basil in a separate bowl; season with salt and pepper; set aside.
- Preheat oven to 400°F.
- Heat oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken 1–2 minutes per side until lightly golden. Add balsamic sauce mixture and scrape brown bits from skillet.
- Off heat, top chicken with tomato mozzarella mixture.
- Bake uncovered 18–23 minutes until chicken is cooked through (165°F). Rest 5 minutes before serving.
Notes
- Cut ciliegine mozzarella in half if using cherry-size balls; pearls don’t need cutting.
- Pound chicken to even thickness for uniform cooking and tender meat.
- This recipe was revised from an original version that used soy sauce, tomato sauce, and lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baked
- Cuisine: Italian