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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, coated in a caramelized balsamic glaze, and finished caprese-style with melted cheese, cherry tomatoes, and fresh basil. This Italian baked chicken dinner uses a quick marinade with a reserved portion for extra flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 oven-safe skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, minced garlic, and Dijon mustard, then season with salt, pepper, garlic powder, and Italian seasoning. Marinate the chicken in the mixture for 20 minutes, reserving some marinade.
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 skillet to the oven with the remaining marinade and bake for 18-20 minutes until the internal temperature reaches 165°F.
Melt and finish
  1. Remove the skillet from the oven and top each chicken breast with mozzarella slices and halved cherry tomatoes, then return to the oven for 4-5 minutes until the cheese is melted.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Notes

Pro tip: For the juiciest baked chicken, let it sit at least 5 minutes after baking and use a thermometer to confirm 165°F in the thickest part. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sugar option, swap honey for an equal amount of a sugar-free honey-style syrup and keep the rest the same.