Skillet Balsamic Chicken (With Tomatoes and Mozzarella)
Skillet balsamic chicken with tomatoes and mozzarella is a simple, flavorful dinner made in one pan. Juicy chicken, sweet tomatoes, and melty mozzarella come together with a tangy balsamic glaze for a family friendly meal that feels kind of fancy.
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There is nothing better than an easy skillet chicken meal.
And this skillet balsamic chicken is easy, made in one pan.
The tangy, sweet balsamic glaze keeps the chicken full of flavor while fresh tomatoes and mozzarella add a nice Italian caprese chicken vibe.
Pair it with pasta, rice, or crusty bread and you’ve got an easy and tasty meal everyone will happily dig into!
Ingredients
To make this you’ll need:
- Olive oil– This is one of those times when you want to use extra virgin olive oil if possible and not substitute a different oil. You’re using it for flavor in the marinade.
- Sugar– Brown
- Balsamic vinegar– Don’t use a different kind of vinegar. Use your favorite brand.
- Soy sauce– If you are concerned about salt use lite soy sauce.
- Garlic– Pressed or minced cloves
- Pepper– To taste
- Chicken thighs– Boneless, skinless thighs. You can substitute chicken breast if you prefer.
- Mozzarella– Fresh mozzarella, sliced thickly.
- Roma tomatoes– Thinly sliced
- Parsley– For garnish. You could also use fresh basil.
How to Make
This skillet balsamic chicken with tomatoes and mozzarella is easy!
To do it, start by making the marinade by combining the oil, sugar, vinegar, soy sauce, garlic, and pepper in a gallon sized ziplocking bag and squeezing it together.
Add the chicken to the bag and seal the bag, squeezing the excess air out as you do.
Let the chicken chill in the refrigerator for at least 30 minutes, or up to 8 hours, flipping the bag over occasionally.
Heat a large skillet over medium heat.
When the skillet is hot, add the chicken and cook it for 5-7 minutes per side or until it is nicely browned on both sides and cooked through.
Reserve the leftover marinade.
Put the cooked chicken onto a waiting plate.
Add the rest of the marinade to the skillet and bring the mixture to a simmer over medium heat, stirring it often, until it has reduced and thickened.
Turn down the heat to medium low and return the chicken to the skillet.
Spoon the glaze over top of the chicken.
Top each piece of chicken with a slice of cheese, cover, and let it sit in the pan covered until the cheese has melted some.
Remove the skillet from heat.
Top each piece with two slices of tomato, serve warm, and enjoy!
Serving Suggestions
This balsamic chicken pairs well with:
- grilled vegetables
- a green salad
- pasta
- rice
- crusty bread
- mashed potatoes
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat the chicken in a pan on the stove or in a hot oven until warmed through.
Tips and Tricks
- The chicken thighs are done when they reach an internal temperature of 175 to 185 degrees Farenheit. You can check that with a meat thermometer.
- If you plan to use chicken breast instead of thighs, get boneless, skinless chicken breasts. Because chicken breasts have less fat than chicken thighs, you’ll want to heat some oil in the pan before you cook the chicken breasts. The chicken breasts will be done at 165.
- This is one of those dishes that tastes better with a long marinade. While the minimum time is 30 minutes, I recommend setting the chicken up to marinade in the morning if you plan to serve it at dinner that way the flavors really have a chance sink in.
Other Skillet Chicken Recipes
Skillet balsamic chicken with tomatoes and mozzarella is a tasty, easy to prepare one skillet meal.
Make it and enjoy!
Looking for other skillet chicken recipes?
Try these:
- Smothered Chicken Skillet
- Chicken & Dumpling Skillet With Gnocchi
- Creamy Boursin Chicken
- Carrabba’s Chicken Bryan Recipe
- Cheesy Garlic Parmesan Chicken & Potatoes
If you’ve tried this SKILLET BALSAMIC CHICKEN WITH TOMATOES AND MOZZARELLA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Skillet Balsamic Chicken (With Tomatoes and Mozzarella)
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1 tbsp soy sauce
- 4 cloves garlic minced or pressed
- pepper to taste
- 6 boneless, skinless chicken thighs
- 6 thick slices fresh mozzarella cheese
- 2 ripe roma tomatoes thinly sliced
- fresh parsley for garnish
Instructions
- Add oil, sugar, vinegar, soy sauce, garlic, and pepper to a gallon sized ziplocking bag. Squeeze together to evenly combine.2 tbsp extra virgin olive oil, 2 tbsp brown sugar, 1/4 cup balsamic vinegar, 1 tbsp soy sauce, 4 cloves garlic, pepper
- Add the chicken to the bag. Seal, squeezing the excess air out as you do. Chill in the refrigerator for at least 30 minutes, or up to 8 hours, flipping the bag over occasionally.6 boneless, skinless chicken thighs
- Set a large skillet over medium heat. When hot carefully add the chicken to the skillet. Cook until nicely browned on both sides and cooked through, roughly 5-7 minutes per side. Transfer the cooked chicken to a waiting plate
- Add the rest of the marinade to the skillet and bring the mixture to a simmer over medium heat. Stir it often until it's reduced and the sauce has thickened.
- Reduce the heat to medium low and return the chicken to the skillet. Spoon the glaze over top of the chicken.
- Top each piece of chicken with a slice of cheese, cover, and let rest just until the cheese has melted some. Remove the skillet from heat.6 thick slices fresh mozzarella cheese
- Top each piece with two slices of tomato, serve warm, and enjoy!2 ripe roma tomatoes
Notes
- The chicken thighs are done when they reach an internal temperature of 175 to 185 degrees Farenheit. You can check that with a meat thermometer.
- If you plan to use chicken breast instead of thighs, get boneless, skinless chicken breasts. Because chicken breasts have less fat than chicken thighs, you'll want to heat some oil in the pan before you cook the chicken breasts. The chicken breasts will be done at 165.
- This is one of those dishes that tastes better with a long marinade. While the minimum time is 30 minutes, I recommend setting the chicken up to marinade in the morning if you plan to serve it at dinner that way the flavors really have a chance sink in.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
