01 -
In a mixing bowl, combine balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Whisk until homogenous and set aside.
02 -
In a separate bowl, toss halved grape tomatoes, mozzarella balls, and chopped basil. Season with salt and pepper. Set aside.
03 -
Preheat oven to 200°C.
04 -
Heat oil over medium-high in a large oven-safe skillet. Season chicken breasts on all sides with salt and pepper. Once the oil is shimmering, arrange chicken in a single layer. Sear each side for 1–2 minutes until lightly golden.
05 -
Pour the prepared balsamic sauce into the skillet. Allow to simmer and use a wooden spoon to release any brown bits from the bottom.
06 -
Remove skillet from heat. Evenly distribute the tomato and mozzarella mixture over the seared chicken breasts.
07 -
Transfer skillet, uncovered, to the preheated oven. Bake for 18–23 minutes or until chicken is fully cooked and internal temperature reaches 74°C. Remove from oven.
08 -
Let the chicken rest in the skillet for 5 minutes before plating. Serve with sauce and tomato mozzarella topping.