Description
Juicy pan-seared chicken thighs topped with melty mozzarella and a fresh tomato-basil bruschetta mix. This one-skillet dinner is packed with flavor, easy to make, and perfect for any night of the week.
Ingredients
Scale
- 4 Boneless Chicken Thighs
- 1 ½ cups Cherry Tomatoes, halved
- ¼ cup Fresh Basil, chopped
- 1 cup Mozzarella Cheese, sliced or shredded
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- In a bowl, combine cherry tomatoes, basil, garlic, balsamic vinegar, 1 tablespoon olive oil, and a pinch of salt. Set aside.
- Season chicken thighs with salt and pepper, then sear in the skillet for 5–6 minutes per side until cooked through and golden.
- Top each piece of chicken with mozzarella. Cover and let melt for 1–2 minutes.
- Spoon the bruschetta mixture over the chicken and let warm for 1 minute.
- Serve hot with extra basil if desired.
Notes
- Pound chicken evenly for faster, even cooking.
- Let tomato mixture marinate while cooking chicken.
- Use a lid to melt cheese quickly.
- Top with balsamic glaze or red pepper flakes for extra flavor.