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A quick and flavorful Italian-inspired chicken dinner that combines juicy chicken, fresh tomatoes, and a tangy balsamic glaze. Perfect for weeknight meals or special occasions, this dish is easy to prepare and sure to impress.

Ingredients

Chicken:

2 large boneless, skinless chicken breasts
Salt and pepper to taste
½ cup Italian salad dressing (see notes)
1-2 tablespoons olive oil
½ cup dry white wine (or substitute chicken broth; see notes)
3 cloves garlic, minced
2 tablespoons butter
¾ cup mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
1 ½ cups cherry tomatoes, halved or quartered
Fresh basil leaves

Sauce:

⅔ cup chicken broth
½ cup balsamic vinegar
¼ cup honey
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
2 tablespoons cornstarch + 2 tablespoons cold water

Optional Topping:

⅓ cup panko breadcrumbs
1 tablespoon butter

Instructions

Prep Work:

Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place the pieces in a gallon freezer bag (or between saran wrap) and pound them to ½ inch thickness using a meat mallet. Pat the chicken dry with paper towels.
Lightly season the chicken with salt and pepper. Place the Italian dressing in a gallon freezer bag, add the chicken, and seal, removing any excess air. Let it marinate at room temperature for 20 minutes.
While the chicken marinates, mix all sauce ingredients (except the cornstarch and water) in a bowl and set aside. Measure out the remaining ingredients.
Preheat your oven to 400°F (200°C).

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear in batches, cooking for 3-4 minutes per side until golden brown. Set aside.

Make the Sauce:

Wipe away any blackened bits from the skillet but retain the brown “fond” as it adds flavor.
Add the wine to the skillet over medium heat and use a spatula to deglaze the pan, scraping up the browned bits. Let it reduce by half, about 3-4 minutes.
Melt the butter in the skillet, then stir in the minced garlic and cook for 1 minute until fragrant.
Add the prepared sauce mixture and simmer over medium heat for 5 minutes. In a small container, combine the cornstarch and cold water, shaking to mix thoroughly.
Bring the sauce to a boil and slowly stir in the cornstarch mixture, thickening the sauce. Remove from heat. (If the sauce becomes too thick, stir in a little chicken broth. Adjust the cornstarch mixture to your desired thickness.)

Assemble and Bake:

If your skillet isn’t oven-safe, transfer the sauce to a 9×13-inch baking dish.
Arrange the seared chicken in the sauce, including any juices from the resting plate. Spoon a little sauce over each piece, then top with shredded mozzarella and Parmesan cheese.
Sprinkle the diced cherry tomatoes over the chicken.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves. Additional options for garnish include chopped parsley, finely shredded Parmesan, and freshly cracked black pepper.

Optional Topping:

Melt butter in a small skillet over medium heat. Add the panko breadcrumbs and stir continuously until toasted, about 2-3 minutes. Remove from heat.
Sprinkle the toasted breadcrumbs over the plated chicken for a crunchy finishing touch.

Why You’ll Love This Recipe

Bursting with Flavor: A combination of juicy chicken, tangy balsamic sauce, and fresh basil creates a perfect harmony of tastes.
Easy to Customize: Suitable for various dietary preferences with simple ingredient swaps.
Restaurant-Quality Dish: Impress your guests with this elegant yet straightforward recipe.

Tips

Use room-temperature chicken for even cooking.
Pound the chicken evenly for uniform thickness, ensuring consistent cooking.
Don’t skip the deglazing step; the browned bits add incredible depth to the sauce.

Variations and Substitutions

Substitute chicken thighs for breasts if preferred.
For a gluten-free version, omit the breadcrumbs or use gluten-free panko.
Replace white wine with apple cider vinegar for a tangy twist.
Use sun-dried tomatoes instead of cherry tomatoes for a richer flavor.

FAQs

Can I make this dish ahead of time?
Yes! You can prepare the sauce and sear the chicken in advance. Store them separately in the refrigerator and assemble just before baking.

What can I use if I don’t have balsamic vinegar?
A mixture of red wine vinegar and a touch of sugar can serve as a substitute.

Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. Reheat in the oven for the best results.

Serving Suggestions

Pair with garlic bread or crusty artisan bread to soak up the delicious sauce.
Serve alongside a fresh garden salad or roasted vegetables for a complete meal.
Add a side of creamy mashed potatoes or buttered pasta for extra comfort.