Balsamic Baked Chicken Breast with Mozzarella Cheese
Juicy baked chicken breasts coated in a sweet and tangy balsamic honey glaze, then topped with melted fresh mozzarella cheese and fresh basil. This easy one-pan dinner comes together in under 40 minutes and delivers bold, restaurant-quality flavor with minimal effort.
Equipment
- Baking dish or oven-safe skillet
- Small mixing bowl
- Whisk
- Instant-read meat thermometer
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each, pounded to even thickness
- 3 tablespoons balsamic vinegar good quality
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- 4 ounces fresh mozzarella sliced into 4 pieces
- fresh basil leaves for garnish
- 1 cup cherry tomatoes optional, halved
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish or oven-safe skillet with olive oil spray.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, Italian seasoning, salt, and pepper until smooth and fully combined.
- Place the chicken breasts in the prepared baking dish. Pour the balsamic glaze over the chicken, turning each piece to coat all sides evenly. Let sit for 5 minutes to absorb the flavors.
- If using cherry tomatoes, scatter them around the chicken in the baking dish. Bake uncovered for 20 to 22 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 160 degrees Fahrenheit.
- Remove the dish from the oven and place a slice of fresh mozzarella on top of each chicken breast. Return to the oven and bake for an additional 3 to 5 minutes, until the cheese is fully melted and lightly golden at the edges.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves and spoon the pan juices over each piece before serving.
Notes
For best results, pound the chicken breasts to an even thickness of about 3/4 inch before baking. You can marinate the chicken in the balsamic mixture for up to 2 hours in the refrigerator for deeper flavor. Pull the chicken from the oven at 160 degrees Fahrenheit and let it rest to carry over to a safe 165 degrees without drying out. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.