This lovely, simple dish translates a summer favorite salad into a main dish. Fresh basil is the key here.

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

2 cloves garlic, minced

About 15 fresh mozzarella cheese balls (or the equivalent amount of cubed mozzarella)

Chopped fresh basil leaves, for garnish (optional)

INSTRUCTIONS:

Heat the oven to 400 degrees (or see last instruction).

Pat chicken dry with paper towels. Season all over with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

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 a second side, about 2 minutes more. Transfer to a plate (chicken may not be cooked through).

Heat another Tablespoon of olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

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

Stir in the chicken and any accumulated juices on the plate, 2 Tablespoons balsamic glaze, and 2 minced garlic cloves (or more!).

Remove the skillet from the heat. Scatter the mozzarella balls, cut in half, over the chicken and tomatoes. Heat in oven until the cheese is melted, 2 to 3 minutes. Drizzle with more balsamic glaze and garnish with chopped fresh basil leaves.

If it’s too hot to turn on the oven, just cover the pan and cook on low for a few minutes until the cheese is melted.