Step by step

Method

4 steps

1. 1

   Toss 2 cups diced tomatoes with 1 tablespoon olive oil, 2 minced garlic cloves, ¼ cup chopped fresh basil, 1 tablespoon balsamic vinegar, salt, and pepper. Set aside so the tomatoes marinate and release their juices — about 10 minutes while you cook the chicken.

2. 2

   Pat 4 chicken breasts dry and season both sides with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Sear the chicken 5–6 minutes per side until nearly cooked through and golden — you want a browned crust, not pale steamed meat.

3. 3

   Top each breast with shredded mozzarella (about 1 cup total) and spoon the tomato mixture over. Cover the pan 2–3 minutes until the cheese melts and the tomatoes warm through.

4. 4

   Check that the thickest part of the chicken hits 165°F. Serve right away with the juices spooned over. You want juicy chicken under melted mozzarella and bright garlicky tomatoes — not dry overcooked breast or a watery tomato puddle.