Balsamic Baked Chicken with Mozzarella (Printable)

Tender chicken baked in balsamic glaze with melted mozzarella, tomatoes, and fresh basil.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade & Glaze

02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs (or mixed oregano/basil/thyme)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 8 oz fresh mozzarella cheese, sliced
10 - 2 medium tomatoes, sliced
11 - Fresh basil leaves, for garnish
12 - Optional: 1 tablespoon balsamic glaze (for drizzling)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian herbs, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the balsamic marinade over the chicken, turning to coat evenly.
04 - Bake uncovered for 20 minutes until the chicken begins to cook through.
05 - Remove the baking dish from the oven. Top each chicken breast with tomato slices and mozzarella cheese.
06 - Return to the oven and bake for an additional 8–10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
07 - If desired, broil for 2–3 minutes for a golden, caramelized top.
08 - Let rest for 3 minutes. Garnish with fresh basil and drizzle with extra balsamic glaze before serving.

# Expert Advice:

01 -
  • The balsamic glaze creates this incredible sticky coating that keeps the chicken impossibly moist
  • It comes together in under 15 minutes of active prep but tastes like something from a restaurant
  • The combination of melted mozzarella and fresh basil transforms simple chicken into something extraordinary
02 -
  • I once skipped letting the chicken rest and all those delicious juices ran onto the plate, lesson learned
  • If your chicken breasts are thick, pound them to even thickness or they'll dry out before cooking through
  • The broiler step is optional but creates that restaurant quality golden cheese topping everyone loves
03 -
  • A meat thermometer takes all the guesswork out of perfectly cooked chicken every time
  • Use good quality balsamic vinegar since it's the star flavor in this simple dish

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