Go Back

Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella is an Italian baked chicken that’s marinated for 20 minutes, then oven-baked until juicy and tender. Topped with melted fresh mozzarella, cherry tomatoes, and fresh basil for a caprese-inspired finish with a caramelized balsamic glaze drizzle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Balsamic marinade
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 garlic, minced
  • 1 tsp Dijon mustard
  • 1 Salt, pepper, garlic powder, and Italian seasoning to taste
Chicken and toppings
  • 4 boneless skinless chicken breasts
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, halved
  • 1 Fresh basil leaves for garnish
  • 1 Balsamic glaze for drizzling

Equipment

  • 1 oven-safe skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, minced garlic, and Dijon mustard, then season with salt, pepper, garlic powder, and Italian seasoning. Season the chicken and marinate in the mixture for 20 minutes, reserving some marinade.
Sear and bake
  1. Preheat the oven to 400°F, then sear the marinated chicken in an oven-safe skillet over medium-high heat for 3 minutes per side until golden.
  2. Transfer the chicken with the remaining marinade to the oven and bake for 18-20 minutes, until the internal temperature reaches 165°F.
Melt mozzarella and finish
  1. Remove from the oven and top each breast with mozzarella slices and halved cherry tomatoes, then return to the oven for 4-5 minutes until the cheese is melted.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Notes

Marinate for the full 20 minutes to help the balsamic glaze cling to the chicken as it bakes. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended for the best mozzarella texture. For a lighter option, use part-skim mozzarella and reduce honey to 1 tbsp while keeping the rest the same.