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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, finished with a caprese-inspired melt of fresh mozzarella, cherry tomatoes, and basil. The chicken is marinated in a sweet-savory balsamic glaze and finished with a dramatic balsamic drizzle.
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Prep Time 10 minutes
Cook Time 43 minutes
marinating 20 minutes
Total Time 1 hour 13 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 marinade and glaze
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 Balsamic glaze for drizzling
Caprese topping
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, halved
  • 1 Fresh basil leaves for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk balsamic vinegar, olive oil, honey, garlic, and Dijon mustard together until smooth. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning, then place them in the mixture to marinate for 20 minutes.
  2. Reserve some of the marinade in a separate container while the chicken rests. This will be used later to bake the chicken with extra flavor.
Sear and bake
  1. Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat and sear the marinated chicken for 3 minutes per side until golden.
  2. Transfer the skillet (with the remaining reserved marinade) to the oven. 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 sliced fresh mozzarella and halved cherry tomatoes. Return to the oven for 4-5 minutes at 400°F until the cheese is melted and lightly set.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves. Rest 2 minutes before serving so the juices settle and the glaze clings to the chicken.

Notes

Pro tip: slice the mozzarella evenly so it melts quickly and forms a thin, golden layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to texture changes in the mozzarella and tomatoes. For a lighter option, swap honey for a sugar-free honey substitute (use the same amount) to keep the balsamic glaze flavor without the added sugar.