Skillet Chicken with Tomatoes and Mozzarella

Cooking method

1. Step 1:

   

   How do you make skillet chicken with tomatoes and mozzarella? Measure and prep all your ingredients. Use skinless, boneless chicken breast, chilled. Pick ripe, fragrant, juicy tomatoes. You can use any semi-firm cheese, but soft, delicate mozzarella is ideal here.

2. Step 2:

   

   Rinse the chicken breasts under running water and blot them dry with paper towels so they sear rather than steam. Brush the chicken all over with olive oil.

3. Step 3:

   

   Rub the breasts with salt, hot ground pepper, and dried Italian herbs — mine were oregano, basil, and rosemary. You can add a little dried garlic for extra flavor.

4. Step 4:

   

   Heat a nonstick skillet over high heat. Lower the heat to medium and add a little extra-virgin olive oil. Lay the chicken breasts in the pan and sear until golden, about 5 minutes.

5. Step 5:

   

   Flip the chicken and cook for another 5 minutes.

6. Step 6:

   

   Meanwhile, slice the mozzarella into rounds about 1/4 inch (5 mm) thick and lay them over the chicken — you can't overdo cheese on chicken! Wait for it to melt. Once it does, pierce the thickest part of a breast with a toothpick: if the juices run clear, the chicken is done. If they're still pink, cover the pan and give it a couple more minutes.

7. Step 7:

   

   Top the chicken breasts with tomato rounds and scatter finely chopped fresh herbs over the top.

8. Step 8:

   

   Finish with a light drizzle of balsamic vinegar.