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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, draped in a caramelized balsamic glaze, and finished with caprese-style cherry tomatoes and basil. This mozzarella chicken bake combines a quick skillet sear with an oven melt for a golden, melty topping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
salt
  • 0.25 tsp salt
black pepper
  • 0.25 tsp pepper
garlic powder
  • 0.5 tsp garlic powder
Italian seasoning
  • 0.5 tsp Italian seasoning
balsamic vinegar
  • 0.25 cup balsamic vinegar
olive oil
  • 2 tbsp olive oil
honey
  • 2 tbsp honey
garlic
  • 3 garlic Minced.
Dijon mustard
  • 1 tsp Dijon mustard
fresh mozzarella
  • 8 oz fresh mozzarella Sliced.
cherry tomatoes
  • 1 cup cherry tomatoes Halved.
fresh basil leaves
  • 0.25 cup fresh basil leaves For garnish.
balsamic glaze
  • 2 tbsp balsamic glaze For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard, then season the mixture with salt, pepper, garlic powder, and Italian seasoning. Reserve some marinade before adding it to the chicken.
  2. Season the chicken with salt, pepper, garlic powder, and Italian seasoning, then coat it in the reserved marinade and marinate for 20 minutes. Keep it at room temperature only if your kitchen is cool; otherwise refrigerate.
Sear and bake
  1. Preheat the oven to 400°F, then heat an oven-safe skillet over medium-high heat and sear the marinated chicken for 3 minutes per side until golden. Watch for browned edges before moving to the next step.
  2. Transfer the skillet to the oven using the remaining marinade, and bake at 400°F for 18-20 minutes until the internal temperature reaches 165°F. The chicken should look opaque throughout with light caramelization.
Melt and finish
  1. Remove the chicken from the oven and top each breast with sliced fresh mozzarella and halved cherry tomatoes. Add the toppings while the chicken is hot so they start melting immediately.
  2. Return the skillet to the oven at 400°F for 4-5 minutes until the cheese is fully melted and just beginning to turn golden. You should see the mozzarella soften and lightly bubble.
  3. Drizzle with balsamic glaze, then garnish with fresh basil leaves before serving. Finish with a visible balsamic sheen over the mozzarella and tomatoes.

Notes

Pro tip: slice the chicken breasts to a similar thickness so the 18-20 minutes bake lands right at 165°F without drying out. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because mozzarella can release moisture after thawing. For a lighter option, use low-fat mozzarella and reduce honey to 1 tablespoon to keep the glaze flavor while lowering calories.