Skillet Balsamic Chicken (With Tomatoes and Mozzarella)

skillet balsamic chicken next to mashed potatoes and canned green beans on a white plate

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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.

Prep Time45

Cook Time25

Total Time1 10

Course: Chicken, Dinner, Entree, Main Course

Cuisine: American, Italian

Servings:

Calories: 212kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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