Description
Juicy seared chicken breasts topped with melted fresh mozzarella, ripe tomatoes, fragrant basil, and a rich balsamic glaze, served alongside tender roasted asparagus. A fresh, vibrant dinner that feels elegant yet is simple enough for any night of the week.
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 8 ounces fresh mozzarella cheese, sliced
- 2 large ripe tomatoes, sliced
- 1/2 cup fresh basil leaves
- 1 pound asparagus spears, trimmed
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Heat an oven safe skillet over medium high heat.
- In a small bowl, combine olive oil, minced garlic, salt, and black pepper. Brush the mixture evenly over the chicken breasts.
- Add a light drizzle of olive oil to the hot skillet and sear the chicken for 3 to 4 minutes per side until lightly golden.
- Transfer the skillet to the oven. Arrange trimmed asparagus around the chicken and roast for 15 minutes.
- Remove from oven, top each chicken breast with sliced tomatoes and fresh mozzarella.
- Return to the oven and bake for 5 to 7 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- While the chicken bakes, simmer balsamic vinegar in a small saucepan over medium heat until reduced by half and thickened into a glaze.
- Drizzle the balsamic glaze over the finished chicken and garnish with fresh basil leaves before serving.
Notes
- Let the chicken rest for a few minutes before serving to keep it juicy.
- Add the basil after baking to preserve its fresh flavor and aroma.
- Use a meat thermometer to avoid overcooking the chicken.
Nutrition
- Serving Size: 1 chicken breast with asparagus
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg
