Caprese Chicken

Ingredients

• 4boneless skinless chicken breasts
• 2 tbspolive oil
• 1 tspdried oregano
• 1 pintcherry tomatoes, halved
• 3 clovesgarlic, thinly sliced
• 1 tbspbalsamic vinegar
• 8 ozfresh mozzarella torn into pieces
• 1 handfulbasil leaves, whole
• to tastesea salt and black pepper
• to finishflaky salt and balsamic glaze

Method

1. 01

   Pat the chicken dry. Season both sides generously with salt, pepper, and the oregano — the spice rub is the only seasoning the chicken gets, so don't be shy.

2. 02

   Warm the olive oil in a large skillet over medium-high heat until it shimmers. Sear the chicken undisturbed until deeply golden, five minutes — moving it too soon strips the crust before it forms. Turn, sear the other side, and move to a plate.

3. 03

   Lower the heat. Add the tomatoes and garlic to the same pan. Cook gently until the tomatoes blister and slump and their skins split, four minutes or so.

4. 04

   Pour in the balsamic. Let it reduce until syrupy and glossy, about a minute. Taste — it should be tart, sweet, and concentrated.

5. 05

   Return the chicken to the pan, nestling it into the tomatoes. Top each breast with torn mozzarella.

6. 06

   Cover the pan and cook over low heat until the cheese is just melted, two to three minutes — covering uses gentle steam to soften the mozzarella without browning it.

7. 07

   Off the heat: scatter basil across the top, finish with flaky salt and a thin drizzle of balsamic glaze.