Caprese Chicken Skillet with Creamy Balsamic Pan Sauce

Ingredients

• 2 small (about 12 oz / 340 g total) boneless, skinless chicken breast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic
• 1/4 cup balsamic vinegar
• 1 cup cherry tomatoes
• 1 tbsp tomato paste
• 1/4 cup chicken broth (or water)
• 1/3 cup heavy cream
• 6 oz mozzarella cheese
• 1/4 cup (chopped) fresh basil
• 1 tsp cornstarch(optional)

Instructions

1. 1

   Prep (12 minutes): Pat chicken dry and season both sides with salt and pepper. Mince garlic and halve cherry tomatoes. Chop basil and shred or tear mozzarella.

2. 2

   Cook (24 minutes): Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until browned and cooked through (165°F / 74°C). Transfer to a plate.

3. 3

   In the same skillet, reduce heat to medium. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.

4. 4

   Add balsamic vinegar and chicken broth, scraping up browned bits. Simmer 6–8 minutes until slightly reduced. Stir in heavy cream and simmer 2–3 minutes; if you want it thicker, whisk cornstarch with 1 tbsp cold water and stir in for 30–60 seconds.

5. 5

   Return chicken to the skillet and spoon sauce over. Top with mozzarella, cover, and cook 2–3 minutes until cheese melts.

6. 6

   Turn off heat. Stir in half the basil, then garnish with remaining basil and serve.