Garlic Tomato Chicken Skillet with Mozzarella Toasts

Make it

Instructions

1. 01

   Set up and prepare the tomatoes

   Set a large skillet, a plate, a baking sheet, and a clean cutting board by the stove. Rinse 400 g cherry tomatoes and dry them well. Measure 120 ml low-sodium chicken broth and 1 tbsp balsamic vinegar into separate small cups. Position an oven rack about 6 inches (15 cm) from the broiler; leave the broiler off for now. | Why: Dry tomatoes brown and burst more readily, and having the liquids ready keeps the sauce moving.

2. 02

   Season and brown the chicken

   Pat 600 g boneless skinless chicken cutlets dry with paper towels; if uneven, gently pound between sheets of parchment to about 1/2 inch (1.25 cm) thick. Season both sides with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering. Add the cutlets in a single layer and cook for 3–4 minutes per side, until golden; they will finish cooking in the sauce. Transfer to the plate. Wash hands and any surfaces that touched raw chicken. | Why: An even thickness promotes quick cooking, while browning builds a savory base for the sauce.

3. 03

   Start the garlic tomatoes

   Reduce the skillet heat to medium and add 1 tbsp olive oil, then the prepared tomatoes. Cook for 5–6 minutes, shaking the pan occasionally, until some tomatoes blister and split. Meanwhile, peel and finely mince 3 garlic cloves. Add the minced garlic to the tomatoes and stir for 45–60 seconds, just until fragrant, without letting it brown. Sprinkle with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. | Why: Giving the tomatoes a head start lets them burst while the garlic stays sweet rather than scorched.

4. 04

   Simmer the chicken in the sauce

   Pour the measured broth and vinegar into the skillet, scraping up the browned bits. Bring to a lively simmer over medium heat, then nestle the cutlets and any plate juices into the tomatoes. Simmer for 5–7 minutes, turning once, until the sauce lightly coats a spoon and the thickest part of each cutlet reaches 165°F (74°C) on an instant-read thermometer. Turn off the heat; let the chicken rest in the sauce for 3 minutes while you prepare the toasts. | Why: The short simmer finishes the chicken safely and lets its juices mingle with the tangy sauce.

5. 05

   Broil the mozzarella toasts

   Turn on the broiler to high. Arrange 4 sourdough bread slices on the baking sheet and broil on the prepared upper rack for 1–2 minutes until lightly golden; watch continuously. Remove the sheet, turn the slices over, and divide 120 g shredded low-moisture mozzarella evenly among them. Broil for 1–2 minutes more, until the cheese bubbles and shows golden spots. Turn off the broiler. | Why: Toasting the bread first keeps the cheesy slices sturdy enough to mop up the sauce.

6. 06

   Garnish and serve

   Rinse and dry 10 g fresh basil leaves, then tear them over the skillet. Divide the chicken and tomatoes among four plates and serve immediately with one warm mozzarella toast per plate. | Why: Fresh basil lifts the rich sauce, and warm toast catches every bit of it.