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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, then finished with a glossy balsamic glaze. Caprese-style topping of melted fresh mozzarella, cherry tomatoes, and basil makes this an easy Italian baked chicken dinner.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 marinade & glaze
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 Balsamic glaze for drizzling use as needed
Caprese topping
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, halved
  • 10 g Fresh basil leaves for garnish

Equipment

  • 1 oven-safe skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard in a bowl until smooth. Season the chicken with salt, pepper, garlic powder, and Italian seasoning, then rub it with the mixture.
  2. Marinate the chicken in the balsamic mixture for 20 minutes, turning once if possible, and reserve some marinade. Cover and keep refrigerated while marinating.
Sear and bake
  1. Preheat the oven to 400°F. Place an oven-safe skillet on the stovetop over medium-high heat.
  2. Sear the marinated chicken in the skillet for 3 minutes per side until golden. Transfer the skillet to the oven and pour in the reserved marinade.
  3. Bake at 400°F for 18-20 minutes, until the internal temperature reaches 165°F. The chicken should look cooked through with juices bubbling in the pan.
Finish with mozzarella and caprese toppings
  1. Remove the skillet from the oven and top each breast with mozzarella slices and halved cherry tomatoes. Return to the oven for 4-5 minutes until the cheese is melted and lightly golden.
  2. Remove from the oven and drizzle with balsamic glaze for a glossy finish. Garnish with fresh basil leaves so the tops look fresh and green.

Notes

For the juiciest results, avoid overbaking—pull the chicken as soon as it hits 165°F and let it rest just briefly in the skillet. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through. Freezing is not recommended because mozzarella and tomatoes can get watery. If you want a lower-sugar option, swap honey for an equal amount of a sugar-free honey substitute.