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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy and topped with melted cheese. Caramelized balsamic glaze, roasted cherry tomatoes, and basil create a caprese-inspired finish.
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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
Seasonings
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
Balsamic glaze marinade
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 cloves garlic minced
  • 1 tsp Dijon mustard
Topping
  • 8 oz fresh mozzarella sliced
  • 1 cup cherry tomatoes halved
  • 1 fresh basil leaves for garnish
  • 1 balsamic glaze for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk balsamic vinegar, olive oil, honey, minced garlic, and Dijon mustard until smooth, then season the chicken with salt, pepper, garlic powder, and Italian seasoning. Marinate for 20 minutes, reserving some of the mixture.
Sear the breasts
  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.
Bake until cooked through
  1. Transfer the skillet to the oven and bake for 18 to 20 minutes, using the reserved marinade, until the internal temperature reaches 165°F and the juices run clear.
Melt cheese and finish
  1. Remove the chicken from the oven and top each breast with mozzarella slices and cherry tomatoes, then return to bake for 4 to 5 minutes until the cheese is melted and lightly golden.
Glaze and garnish
  1. Drizzle with balsamic glaze and garnish with fresh basil leaves so the top looks fresh and glossy.

Notes

Pro tip: reserve a few tablespoons of the marinade before it touches raw chicken so you can use it during baking for extra sheen. Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked chicken (without basil garnish) for up to 2 months and reheat until hot. For a lighter option, swap honey for an equal amount of maple syrup or use a reduced-sugar honey substitute to cut added sugars while keeping the caramelized glaze.