Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~610 per serving
Protein: ~46g per serving

Ingredients

2 boneless, skinless chicken breasts
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 cup cherry tomatoes, halved
4 oz. fresh mozzarella, sliced or torn
6–8 fresh basil leaves
1 Tbsp. balsamic glaze

Directions

Step 1 – Prep the chicken Pat the chicken dry with paper towels so it browns properly instead of steaming. If the pieces are thick, slice or lightly pound them so they cook evenly. Season both sides with salt, pepper, and garlic powder and press it in slightly so it sticks. (this is one of those small things that makes it taste like you know what you’re doing)

Step 2 – Cook the chicken Heat olive oil in a skillet over medium heat. Once it’s hot, add the chicken and leave it alone for about 5–6 minutes so it develops a golden crust. Flip and cook another 4–5 minutes until fully cooked (165°F inside). Remove and let it rest for 5 minutes. (resting = juicy, cutting early = dry… we don’t do dry)

Step 3 – Warm the tomatoes Lower the heat and add the tomatoes to the same pan. Let them cook for 1–2 minutes until they soften and release some juice. (this is where it starts looking like a real dish, not just chicken + stuff)

Step 4 – Add cheese and finish Place mozzarella on top of the chicken and cover the pan briefly so it softens. Remove from heat, tear basil over the top, and drizzle with balsamic glaze. (tear, don’t chop it keeps it looking clean)

Step 5 – Serve Plate it neatly or with a simple side. (this one says “I didn’t try too hard”… even though you definitely did)

Rizz Tip
“If they start asking you questions they already know the answer to… they just want to keep talking to you.” 😏