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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 and melted fresh mozzarella for a caprese-inspired bite. A quick Italian baked chicken dinner with 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
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.25 tsp Salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
  • 0.5 tsp Italian seasoning Use to taste.
Balsamic marinade and glaze
  • 1 cup balsamic vinegar Measure 1/4 cup for marinade.
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 clove garlic, minced
  • 1 tsp Dijon mustard
  • 0.5 cup Balsamic glaze for drizzling Optional extra drizzle; use as desired.
Toppings
  • 8 oz fresh mozzarella, sliced Slice for even melting.
  • 1 cup cherry tomatoes, halved Halve to help them warm and release juices.
  • 0.25 cup fresh basil leaves for garnish Add after baking to keep aroma.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard; season the chicken with salt, pepper, garlic powder, and Italian seasoning, then coat it in the mixture to marinate for 20 minutes in the refrigerator with some marinade reserved.
  2. Reserve some of the marinade in a separate container so you can use it for basting during baking.
Sear and bake
  1. Preheat 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 skillet to the oven with the remaining marinade 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 cherry tomatoes.
  2. Return to the oven for 4-5 minutes until the cheese is melted and just starting to turn golden at the edges.
  3. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Notes

For maximum juiciness, pat the chicken dry before seasoning so the surface browns well during the 3-min-per-side sear. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a 350°F oven or microwave just until warm. Freezing isn’t recommended for the best mozzarella texture. For a lower-sugar option, replace honey with an equal amount of sugar-free honey-style syrup (or reduce honey to 1 tablespoon) to keep the glaze consistent.