Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each), halved horizontally or pounded thin
  • 1 tsp coarse sea salt, divided
  • 1/2 tsp freshly cracked black pepper, divided
  • 1 tsp dried oregano
  • 2 Tbsp Extra Virgin Olive Oil, for searing
  • 4 cloves garlic, finely minced
  • 1 pint cherry or grape tomatoes, halved
  • 2 Tbsp balsamic vinegar (standard, not glaze)
  • 1/2 cup low sodium chicken stock
  • 8 oz fresh mozzarella (in water), bocconcini or thick slices, drained well
  • 1/2 cup fresh basil leaves, chiffonade or roughly torn
  • 2 Tbsp balsamic glaze (store-bought or reduced homemade)
  • Pinch red pepper flakes (optional)

Instructions:

  1. Prep Chicken: Slice the chicken breasts horizontally to create four thinner cutlets, or gently pound them to about 3/4-inch (2 cm) thickness. Pat the chicken very dry with kitchen paper. Season generously on both sides with salt, pepper, and dried oregano.
  2. Heat Skillet: Add the 2 Tbsp of olive oil to a heavy skillet (12-inch cast iron or stainless steel recommended) and heat over medium-high until shimmering.
  3. Sear: Place the seasoned chicken into the hot skillet (work in batches if necessary). Sear for 3–4 minutes per side until deeply golden brown and a beautiful crust has formed. Transfer the seared chicken cutlets to a plate and set aside.
  4. Build the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant (do not let it burn!).
  5. Deglaze: Pour in the balsamic vinegar and scrape up any lovely brown bits (fond) stuck to the bottom of the pan. Let the vinegar reduce by half (about 1 minute).
  6. Simmer: Add the chicken stock and bring the liquid to a gentle simmer.
  7. Add Tomatoes: Stir in the halved cherry tomatoes and a pinch of red pepper flakes (if using). Cook for 3–5 minutes until the tomatoes begin to soften and burst slightly, releasing their juices into the sauce.
  8. Return Chicken: Nest the seared chicken cutlets back into the skillet, spooning the tomato sauce over them.
  9. Finish with Cheese: Place the drained fresh mozzarella pieces directly on top of the chicken cutlets.
  10. Melt: Cover the skillet with a lid or transfer the skillet to a preheated oven (or broiler) for 2–4 minutes, until the mozzarella is gloriously melted and gooey and the chicken is fully cooked (internal temperature 165°F / 74°C).
  11. Final Presentation: Remove the skillet from the heat. Scatter the fresh basil leaves over the top of the chicken and sauce. Drizzle the entire skillet with a generous amount of balsamic glaze just before serving.