Chicken Caprese Skillet

What you need

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls or cubes
• 0.25 cup fresh basil leaves
• 2 cloves garlic, minced
• 0.25 cup chicken broth
• Salt and black pepper to taste
• 1 tbsp balsamic glaze for finishing

The easy way

1. Season chicken strips with Italian seasoning, salt, and pepper; heat olive oil in a large skillet over medium-high heat.
2. Cook chicken for 5-6 minutes until browned and cooked through (165°F); push to the side of the pan.
3. Add garlic and tomatoes to the empty space; cook for 2 minutes until tomatoes begin to soften.
4. Pour in broth, scraping up browned bits; nestle mozzarella pieces into the mixture and cover for 1 minute until cheese softens.
5. Remove from heat; stir in fresh basil and drizzle with balsamic glaze before serving.
6. Serve immediately or store cooled leftovers in the refrigerator for up to 3 days, adding fresh basil upon reheating.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.