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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, then finished with a caramelized balsamic glaze. Caprese-inspired with melted fresh mozzarella, cherry tomatoes, and fresh basil on top.
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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
  

Balsamic chicken marinade
  • 0.25 cup balsamic vinegar For the marinade and glaze flavor.
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 1 Salt, pepper, garlic powder, and Italian seasoning to taste Season the chicken evenly before marinating.
Caprese-style topping
  • 8 oz fresh mozzarella, sliced Slice thickly so it melts and browns slightly.
  • 1 cup cherry tomatoes, halved
  • 1 fresh basil leaves for garnish
  • 1 balsamic glaze for drizzling Use reserved marinade or store-bought glaze for the final drizzle.

Equipment

  • 1 oven-safe skillet
  • 1 baking dish

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon, then season the chicken with salt, pepper, garlic powder, and Italian seasoning. Marinate for 20 minutes, reserving some of the mixture for later.
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 to the oven with the remaining marinade and bake 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 cherry tomatoes. Return to the oven for 4-5 minutes, until the cheese is melted and slightly bubbling.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Notes

Pro tip: Reserve a few tablespoons of the marinade before baking so you can drizzle it afterward for a glossy balsamic finish. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (reheat at 325°F until warmed through). For a lighter option, swap honey for maple syrup or use a lower-sugar balsamic glaze.