Summer Tomato Basil Chicken Skillet

Ingredients

For the Chicken

• 4 small boneless, skinless chicken breasts, pounded evenly
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the Tomato Basil Skillet

• 2 tablespoons unsalted butter
• 4 garlic cloves, sliced
• 3 cups cherry tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 8 ounces mozzarella pearls, drained
• 1/2 cup fresh basil leaves

Substitutions

• Chicken thighs can replace breasts and must reach 165°F.
• Provolone strips can replace mozzarella but will melt more fully.
• Baby spinach can replace some basil but should be wilted briefly.

Instructions

Step 2: Sear

Heat olive oil over medium-high and cook chicken 5 to 6 minutes per side until golden; transfer when 165°F.

Step 3: Cook the Garlic

Reduce heat to medium, melt butter, and cook sliced garlic 30 seconds.

Step 5: Make the Pan Sauce

Add broth and balsamic and simmer 3 minutes until lightly reduced.

Step 7: Finish Off Heat

Remove from heat, scatter mozzarella pearls and basil, and spoon pan sauce over the chicken.

Add Basil and Mozzarella Off the Heat

The tomatoes need a few minutes to burst and concentrate, but the mozzarella pearls and basil do not. Add them only after the pan comes off the heat: the residual warmth softens the cheese without making it rubbery and keeps the basil green and aromatic.

How to Store Leftovers

Place leftover Summer Tomato Basil Chicken Skillet in a shallow, covered container and refrigerate within 2 hours; plan to use it within 3 days. Keep any extra basil separate and add it after reheating.

How to Reheat

Warm chicken and tomato sauce covered over low heat until 165°F. Add fresh mozzarella and basil after heating to avoid rubbery cheese and blackened herbs.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.