Balsamic Chicken Skillet

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Brown Sugar, Light
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  0.3 cup Vinegar, Balsamic
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  1 tbsp Soy Sauce, Low Sodium
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  2 Garlic(6g)
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  Freshly cracked pepper ($0.05)
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  6 Chicken Thigh, Boneless Skinless(678g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  4 oz Cheese, Mozzarella, Fresh

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  2 Tomato(246g)
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  0 Parsley, Fresh(15g)

Instructions

1. 1Whisk together the balsamic vinegar, brown sugar, soy sauce, minced garlic, and freshly cracked pepper in a small bowl to make the marinade.
2. 2Place the chicken thighs in a shallow dish, pour the marinade over them, and turn to coat evenly. Refrigerate for at least 30 minutes, or up to 8 hours.
3. 3Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Remove the chicken thighs from the marinade, reserving the marinade, and place them in the skillet. Cook 5–7 minutes until deeply golden on the bottom, then flip and cook another 5–7 minutes until the internal temperature reaches 165°F and no pink remains.
4. 4Transfer the cooked chicken to a plate. Pour the reserved marinade into the skillet over medium-high heat and simmer 4–6 minutes, stirring occasionally, until the sauce reduces by half and becomes thick and syrupy.
5. 5While the sauce reduces, slice the mozzarella into 6 pieces, slice the Roma tomatoes into at least 12 slices, and roughly chop the parsley.
6. 6Return the chicken thighs to the skillet over medium-low heat, spoon the glaze over each piece, then top each thigh with one slice of mozzarella and two tomato slices. Cover with a lid and cook 2–3 minutes until the mozzarella is melted and soft.
7. 7Remove from heat and scatter the chopped parsley over the top.
8. 8Divide evenly into 6 airtight meal-prep containers while hot. Refrigerate up to 4 days.