Cook tender chicken breasts in a skillet, top them with pesto, mozzarella, and tomatoes, and finish with a balsamic glaze for a quick, flavorful Italian-style dinner.
Season the chicken pieces evenly with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken to the hot skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to low. Spread the pesto evenly over the bottom of the skillet.
Return the cooked chicken to the skillet, nestling the pieces into the pesto.
Top each piece of chicken with slices of mozzarella cheese and the halved tomatoes.
Cover the skillet and cook on low heat for 2 to 3 minutes, or until the mozzarella is melted and bubbly. Alternatively, place the skillet under a preheated broiler for 1 minute, watching closely to prevent burning.
Remove the skillet from the heat. Drizzle the balsamic glaze over the chicken and tomatoes.
Garnish with fresh chopped basil before serving immediately.
Notes
For a richer flavor, use homemade pesto if time permits.
Serve this skillet dish over cooked pasta, rice, or with crusty bread to soak up the pan juices.
If you do not have an oven-safe skillet, transfer the skillet contents to a baking dish before adding the cheese and melting it under the broiler.