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Italian Skillet Chicken


  • 4 boneless skinless chicken breasts
  • 2 Tablespoons of olive oil
  • 4 medium ripe tomatoes diced
  • 4 cloves of garlic minced
  • 2 Tablespoons Balsamic Vinegar
  • 4 Tablespoons Basil chiffonade
  • 8 ounces mozzarella cheese shredded


  • Pound chicken breasts between two sheets of plastic wrap to an even thickness.
  • Generously salt and pepper both sides of the chicken.
  • Heat 2 Tablespoons olive oil in skillet over medium heat.
  • Cook chicken until brown on both sides, turning once, about 6-8 minutes.
  • While chicken is cooking, dice tomatoes and garlic.
  • To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons.
  • When chicken is done, remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.
  • Add minced garlic and balsamic vinegar. heat through, about 2 minutes.
  • Remove tomato sauce from pan and place in a bowl.
  • Wipe out the skillet with a paper towel.
  • Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil.
  • Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high!
  • Place under the broiler until cheese is melted , spotty browned and bubbly.
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