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Balsamic Mozzarella Chicken with Garlic Parmesan Rice

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into thick fillets
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 4 tbsp unsalted butter, divided
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey
  • 6 oz fresh mozzarella, sliced

Method
 

  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken fillets to the skillet and season with Italian seasoning, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-7 minutes per side.
  2. Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, pour in the balsamic vinegar and honey, scraping up any delicious brown bits from the bottom. Add the halved cherry tomatoes and cook for about 3 minutes until they soften.
  3. Return the chicken to the skillet, placing the mozzarella slices on top. Cover the skillet and cook for an additional 2 minutes, or until the cheese is melted and bubbly.
  4. While the chicken is cooking, bring the chicken broth to a boil in a separate saucepan. Add the rice, the remaining butter, and a pinch of salt. Stir, then reduce the heat, cover, and let it simmer for about 18-20 minutes, or until the rice is fluffy and tender.
  5. To serve, plate the garlic parmesan rice and place the balsamic chicken on top. Drizzle with any remaining balsamic glaze and feel free to garnish with extra tomatoes for a pop of color!

Notes

For an extra kick, sprinkle some red pepper flakes on the chicken before serving.
Add a handful of fresh spinach or arugula to the skillet when cooking the tomatoes for added greens.
Use quinoa instead of rice for a healthy grain swap!
Swap out the chicken for turkey cutlets if you’re looking for a lighter option.