Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/4 cup aged balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 6 medium Roma tomatoes, quartered lengthwise
  • 4 oz fresh mozzarella pearls
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp lemon juice

Instructions:

  1. In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, and lemon juice. Set aside 2 tablespoons of this mixture for the final garnish.
  2. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and dried oregano.
  3. Heat a 12-inch oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear chicken for 4-5 minutes per side until a deep mahogany-colored crust forms. Remove chicken and set aside on a plate.
  4. Reduce heat to medium. Toss the quartered Roma tomatoes into the same pan, stirring for 2 minutes until they begin to soften.
  5. Pour in the prepared balsamic glaze and return the chicken to the pan, nesting the pieces among the tomatoes.
  6. Transfer the skillet to a preheated oven at 400°F (200°C) for 10-12 minutes.
  7. Remove the skillet from the oven. Immediately dot the top of the chicken and tomatoes with mozzarella pearls. Return to the oven for 2-3 minutes until the cheese is melty and bubbling.
  8. Garnish with torn fresh basil and the reserved balsamic drizzle before serving.