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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, glazed, and topped with melted cheese and caprese-style cherry tomatoes. Whisked balsamic marinade creates a caramelized finish while the oven melts mozzarella for a golden, savory bake.
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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
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning.
Seasonings
  • 1 Salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 Italian seasoning To taste.
Balsamic marinade
  • 0.25 cup balsamic vinegar Reserve some for drizzling or glazing.
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 garlic 3 cloves, minced.
  • 1 tsp Dijon mustard
Toppings
  • 8 oz fresh mozzarella Slice before baking.
  • 1 cup cherry tomatoes Halve before topping.
  • 1 fresh basil leaves For garnish.
  • 1 Balsamic glaze for drizzling Use for final drizzle (separate from marinade if desired).

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard, then season to taste with salt, pepper, garlic powder, and Italian seasoning. Place chicken in the mixture and marinate for 20 minutes in the refrigerator, reserving some marinade for later.
Sear for color
  1. Preheat 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.
Bake until cooked through
  1. Transfer the skillet to the oven with the remaining marinade. Bake for 18-20 minutes until the internal temperature reaches 165°F.
Melt mozzarella and finish
  1. Remove the skillet from the oven and top each breast with sliced fresh mozzarella and halved cherry tomatoes. Return to the oven for 4-5 minutes until the cheese is melted and slightly golden.
  2. Finish by drizzling with balsamic glaze and garnishing with fresh basil leaves, letting the flavors settle for a moment before serving.

Notes

For the juiciest result, pat the chicken dry and don’t skip the 20-minute marinate—this is what drives the balsamic glaze flavor into the meat. Refrigerate leftovers in a sealed container for up to 3 days; freezer is not recommended due to texture changes from mozzarella. For a lighter option, swap honey with brown rice syrup (same amount) to reduce overall sweetness while keeping the balsamic glaze caramel-like.