This delicious and easy to make margherita chicken is the perfect family weeknight meal. Chicken breasts are oven baked with tomatoes and mozzarella for delicious meal everyone will love.
Heat a large cast-iron or oven-safe skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
¼ cup balsamic vinegar, ¼ cup chicken stock
Layer the chicken with a few mozzarella slices followed by a few tomato slices. Drizzle with a little bit of olive oil. Season tomato with salt and pepper.
4 ounces fresh mozzarella cheese, 2 Roma tomatoes
Bake in the oven until the cheese is melted and the chicken has reached 165°F at the thickest part of the breast.
Remove from the oven and spoon sauce on top. Garnish with fresh basil leaves.
¼ cup fresh basil leaves
Video
Notes
Use an oven-safe skillet for this recipe so that you can easily transfer the chicken from the stovetop to the oven.
Use chicken breasts of a similar thickness so that they all cook through evenly.
Let the chicken rest for 5 to 10 minutes before serving to let the juices redistribute.
Storage: Store margherita chicken in an airtight container in the refrigerator for up to 3 days.