Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried Italian seasoning or 1 tsp dried oregano
  • 2 tbsp olive oil (30 mL), divided
  • 1 tbsp unsalted butter (optional, 14 g)
  • 2 medium ripe tomatoes (or 1 pint cherry/grape tomatoes, about 300–350 g), sliced into 1/4 rounds or halved
  • 8 oz fresh mozzarella, torn or sliced (225 g)
  • 1/3 cup packed fresh basil leaves (about 10–12 g), torn
  • 1 small clove garlic, minced (optional)
  • 1/2 cup balsamic vinegar (120 mL) (for glaze, optional)
  • 1–2 tsp honey or brown sugar (optional, to balance acidity for glaze)
  • Flaky sea salt (optional, for finishing)
  • Freshly cracked black pepper (for finishing)
  • Extra-virgin olive oil for drizzling (optional; 1–2 tsp / 5–10 mL)

Instructions:

  1. Preheat the oven to 400°F (200°C) if finishing in the oven. Pat chicken dry with paper towels and season both sides with kosher salt, black pepper and dried Italian seasoning.
  2. Heat a 10–12 inch oven-safe skillet over medium-high heat and add 1–1½ tbsp olive oil. When the oil shimmers, add the chicken and sear undisturbed until a deep golden crust forms, about 4–6 minutes. Flip and sear the second side 3–4 minutes; the chicken will still be slightly underdone.
  3. Finish cooking: Option A (oven): add the butter and minced garlic (if using) to the skillet and spoon briefly over the chicken, then transfer to the preheated oven and roast 6–8 minutes until internal temperature reaches 165°F (74°C). Option B (stovetop): reduce heat to medium-low, cover the skillet and cook 6–8 minutes, checking temperature. Doneness: 165°F (74°C) at the thickest part; juices should run clear.
  4. Remove the skillet from the oven or heat. Immediately top each breast with tomato slices (or halved cherry tomatoes) and pieces of fresh mozzarella. Return to the oven or cover briefly on the stovetop just until the mozzarella softens and begins to melt, about 2–4 minutes.
  5. Make the balsamic glaze (optional) while the chicken cooks: combine balsamic vinegar and honey or brown sugar (if using) in a small saucepan and simmer gently until reduced by about half and syrupy, 6–10 minutes. Cool slightly; it will thicken more as it cools.
  6. Finish and serve: scatter torn basil over the topped chicken, drizzle with the balsamic glaze and a little extra-virgin olive oil, and season with flaky sea salt and freshly cracked black pepper to taste. Serve immediately.