Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 cups halved cherry tomatoes
• 1 tbsp Italian seasoning
• 3 tbsp balsamic vinegar
• 3 tbsp chopped fresh basil
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

Preparation

Preheat the oven to 400ºF.
Season the chicken with salt and pepper to taste. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until it is golden and releases from the pan easily, 6 minutes. Flip the chicken and continue to cook for another 4 to 6 minutes. Transfer the chicken to a plate and set it aside.
Add another tablespoon of oil and add the onion. Cook until it is translucent, about 3 minutes. Add the garlic and cherry tomatoes. Cook until they release their juices, 2 to 3 minutes. Season with the Italian seasoning, salt, and pepper. Add the balsamic vinegar and basil and stir. Return the chicken to the pan and top with the mozzarella cheese.
Bake the chicken until the cheese has melted and the chicken reaches an internal temperature of 165ºF, 8 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.