Balsamic Baked Chicken with Mozzarella (Printable Version)

Juicy chicken breasts baked in balsamic glaze with melted mozzarella and fresh basil. Ready in 45 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade & Glaze

02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs (or mixed oregano/basil/thyme)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 8 oz fresh mozzarella cheese, sliced
10 - 2 medium tomatoes, sliced
11 - Fresh basil leaves, for garnish
12 - Optional: 1 tablespoon balsamic glaze (for drizzling)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian herbs, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the balsamic marinade over the chicken, turning to coat evenly.
04 - Bake uncovered for 20 minutes to begin cooking the chicken through.
05 - Remove the baking dish from the oven. Top each chicken breast with tomato slices and mozzarella cheese.
06 - Return to the oven and bake for an additional 8–10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
07 - If desired, broil for 2–3 minutes to achieve a golden, lightly browned top.
08 - Let the chicken rest for 3 minutes before serving. Garnish with fresh basil leaves and drizzle with extra balsamic glaze if desired.

# Expert Advice:

01 -
  • The balsamic glaze creates this incredible sticky coating that keeps the chicken moist even if you accidentally leave it in a few minutes too long
  • Melting mozzarella on top is basically the culinary equivalent of giving yourself a warm hug
  • Everything comes together in one pan so you have more time to enjoy your evening
02 -
  • Thinner chicken breasts will dry out faster, so start checking for doneness a few minutes early if your pieces are on the small side
  • Letting the chicken rest before serving is not optional, those juices need time to settle back into the meat
  • The broiler can go from golden to burned in seconds, so stand right there and watch it like a hawk
03 -
  • Pat the chicken dry before adding the marinade so it actually sticks instead of rolling right off
  • Room temperature chicken cooks more evenly, so let it sit out for about 20 minutes before baking

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