Single-Skillet Balsamic Caprese Chicken delight

In a large mixing bowl, whisk together the lemon juice, 1 tablespoon of balsamic vinegar, 1 tablespoon olive oil, dried Italian herbs, salt, and pepper. Add the chicken breasts and toss to coat well. Leave it to marinate for at least 15-20 minutes. If you have more time, allow it to marinate for up to 2 hours in the refrigerator.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil.

Add the marinated chicken breasts to the skillet, cooking for about 5-7 minutes on each side or until the chicken is cooked thoroughly and reached an internal temperature of 165°F.

Once cooked, remove the chicken from the skillet, placing it on a plate, and cover with foil to keep warm.

In the same skillet, add the minced garlic and sauté for about 1 minute.

Stir in the whole cherry tomatoes and continue cooking until their skins start to soften and wrinkle, about 3-5 minutes.

Add the chicken back into the skillet, top evenly with mozzarella cubes and let them melt, about 1-2 minutes.

Drizzle with the remaining balsamic vinegar and sprinkle with torn fresh basil leaves to garnish, then serve hot!