Balsamic Chicken Skillet

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  Olive oil(30g)

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

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  Brown sugar(30g)
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  Vinegar, Balsamic(60g)
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  Soy Sauce, Low Sodium(15g)
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  Garlic(120g)
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  Freshly cracked pepper ($0.05)
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  Chicken Thigh, Boneless Skinless

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

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  Cheese, Mozzarella, Fresh(113g)

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

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  Tomato
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  Parsley, Fresh

Instructions

1. 1Mince the garlic and whisk together the olive oil, brown sugar, balsamic vinegar, soy sauce, minced garlic, and freshly cracked pepper in a small bowl.
2. 2Place the chicken thighs in a gallon-size zip-top bag or shallow dish, pour the marinade over top, and stir to coat evenly. Refrigerate for 30 minutes to 8 hours, turning occasionally.
3. 3Heat a large skillet over medium-high heat for 2 minutes until hot. Remove the chicken thighs from the marinade (reserve the marinade) and place them skin-side down in the skillet. Cook 5–7 minutes until the skin is golden brown, then flip and cook another 5–7 minutes until the internal temperature reaches 165°F and no pink remains inside.
4. 4Transfer the cooked chicken to a clean plate. Pour the reserved marinade into the hot skillet, increase heat to medium-high, and simmer 4–6 minutes, stirring often, until the liquid reduces by half and becomes thick and syrupy.
5. 5While the marinade reduces, slice the mozzarella into 6 pieces, slice the 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, top each with one slice of mozzarella and two tomato slices, cover with a lid, and cook 2–3 minutes until the mozzarella is melted and the chicken is heated through.
7. 7Remove from heat, top with the chopped parsley, and divide evenly into 6 airtight containers while hot. Refrigerate up to 4 days.