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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, finished with a caramelized balsamic glaze and melted fresh mozzarella. Caprese-inspired with cherry tomatoes and fresh basil for a glossy, tender 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk balsamic vinegar, olive oil, honey, minced garlic, and Dijon mustard in a bowl until smooth. Season the chicken with salt, pepper, garlic powder, and Italian seasoning, then marinate for 20 minutes, reserving some marinade for baking.
Sear and bake
  1. Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat and sear the marinated chicken for 3 minutes per side until golden.
  2. Transfer the skillet to the oven and bake for 18-20 minutes, using the remaining reserved marinade. Bake until the internal temperature reaches 165°F.
Melt and finish
  1. Remove the skillet from the oven and top each chicken breast with sliced mozzarella and halved cherry tomatoes. Return to the oven for 4-5 minutes until the cheese is fully melted.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves. Let it rest briefly before serving so the glaze clings to the chicken.

Notes

Pro tip: reserve marinade before it touches raw chicken so you can use it during baking for better glaze flavor. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, swap honey for a sugar-free balsamic glaze or reduce honey slightly and taste the marinade before baking.