Caprese Chicken Bites (The Kitchn.com)

 

 INGREDIENTS

• 1 1/2 pounds 

  boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

• 1 1/4 teaspoons 

  kosher salt, divided

• 1/4 teaspoon 

  freshly ground black pepper

• 2 tablespoons 

  plus 1 1/2 teaspoons olive oil, divided

• 2 cups 

  grape or cherry tomatoes

• 2 tablespoons 

  balsamic glaze, plus more for serving

• 2 cloves 

  garlic, minced

• 6 ounces 

  cherry-sized (ciliegine) fresh mozzarella cheese balls (about 15), halved

• Chopped fresh basil leaves, for garnish (optional)

  INSTRUCTIONS

1. Arrange an oven rack in the upper third of the oven and heat the oven to broil.

2. Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

3. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, 4 to 5 minutes. Flip the chicken and cook until golden brown on the second side, about 2 minutes more. Transfer to a plate (some pieces may not be cooked through).

4. Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

5. Heat the remaining 1 tablespoon olive oil in the skillet until shimmering. Add 2 cups grape tomatoes and the remaining 1/2 teaspoon kosher salt. Cook until barely starting to soften, just before the tomatoes split, about 1 minute.

6. Stir in the chicken and any accumulated juices on the plate, 2 tablespoons balsamic glaze, and 2 minced garlic cloves.

7. Remove the skillet from the heat. Scatter 6 ounces halved fresh mozzarella cheese balls over the chicken and tomatoes. Broil until the cheese is melted, 2 to 3 minutes. Drizzle with more balsamic glaze and garnish with chopped fresh basil leaves if desired.