1/3 cup balsamic vinegar

2 tbsp honey

2 tbsp avocado or olive oil

2 garlic cloves, minced

1 tsp Italian seasoning

1 tbsp Dijon mustard

8 oz grape tomatoes, halved

8 oz fresh mozzarella balls (ciliegine or pearls)

2 tbsp fresh basil, finely chopped

2 lb boneless, skinless chicken breasts, pounded to even thickness

2 tbsp avocado oil or other high-heat oil

Kosher salt, to taste

Fresh black pepper, to taste

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In a small bowl, whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard.
Season chicken breasts with salt and black pepper.
Heat avocado oil in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
Pour balsamic sauce into the skillet and simmer for 2–3 minutes until slightly thickened.
Return chicken to the skillet, coating it in the sauce.
Top with grape tomatoes and mozzarella balls. Cover and cook for 2–3 minutes until the cheese begins to soften.
Sprinkle with fresh basil before serving.

Substitute chicken thighs for juicier meat.

Add chicken stock to the sauce for extra depth.

Mix in vegetables like spinach, zucchini, or bell peppers for a heartier dish.

For a Caprese-style twist, drizzle extra balsamic glaze before serving.

Leftovers reheat best with a splash of broth to prevent dryness.