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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy and topped with melted cheese, cherry tomatoes, and fresh basil. The balsamic glaze caramelizes in the oven for a caprese-inspired finish with a sweet-tang bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: reserve a few tablespoons of the marinade before it touches raw chicken, then use it on the pan to bake the glaze in. Refrigerate leftovers in a sealed container for up to 3 days; freezer: no (mozzarella can change texture). For a lighter option, use part-skim mozzarella while keeping the same bake time.