Simple Italian Basil Chicken (Print version)
Juicy skillet chicken with tomatoes, fresh basil, balsamic, and melted mozzarella for a bright Italian-style dinner.
# Ingredients:
For the chicken
01 -
4 thin boneless, skinless chicken cutlets, about 1 1/2 lb (680 g)
02 -
1 teaspoon Italian seasoning
03 -
3/4 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
2 tablespoons olive oil
For the tomatoes and finish
06 -
3 cloves garlic, minced
07 -
2 cups (300 g) cherry tomatoes, halved
08 -
2 tablespoons balsamic vinegar
09 -
2 tablespoons water or low-sodium chicken broth
10 -
4 oz (115 g) fresh mozzarella, sliced
11 -
1/3 cup fresh basil leaves, torn or sliced
12 -
1 tablespoon lemon juice, optional
# Instructions:
01 -
Pat the chicken cutlets dry. Season both sides with Italian seasoning, salt, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden, then transfer to a plate.
03 -
Reduce the heat to medium. Add the garlic and tomatoes to the skillet and cook for 2-3 minutes, stirring, until the tomatoes begin to soften.
04 -
Stir in the balsamic vinegar and water or broth. Scrape the browned bits from the bottom of the skillet and simmer for 1 minute.
05 -
Return the chicken to the skillet and spoon some tomatoes over each piece. Top with mozzarella, cover, and cook for 3-5 minutes until the cheese melts and the chicken reaches 165°F.
06 -
Remove the skillet from the heat. Add fresh basil and lemon juice if using. Spoon the tomato pan sauce over the chicken before serving.
# Good to know:
01 -
Use thin cutlets for quick, even cooking.
02 -
Best served right after the basil is added.
03 -
Chicken should reach 165°F at the thickest part.