A sweet Caprese Chicken cooked in a garlic balsamic sauce. Cooked with cherry tomatoes and topped with fresh basil and a slice of fresh mozzarella.
Preheat oven to 400 degrees Fahrenheit.
Season each chicken breast with the oregano, basil, salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 5 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 6-7 minutes).
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 20 minutes). Top each chicken breast with a slice of mozzarella with 5 minutes left in cooking time.
Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 6-7 minutes). Drizzle over the chicken when ready to serve.