Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe!

What Makes This Balsamic Baked Chicken Breast with Mozzarella Cheese Irresistible

This dish balances sweet, tangy, and savory notes in a way that feels both comforting and bright. The balsamic vinegar gently tenderizes the chicken while adding deep, caramel-like flavor, and the mozzarella melts into a creamy blanket that’s hard to resist. Cherry tomatoes roast alongside the chicken, turning jammy and sweet. Fresh basil adds a pop of brightness at the end, keeping everything lively. Best of all, it’s hands-off after a quick prep, so you can tidy up the kitchen or set the table while the oven does the heavy lifting.

What You’ll Need for Balsamic Baked Chicken with Melty Mozzarella

• Boneless, skinless chicken breasts (4 medium, about 6–7 oz each): The lean, tender base that soaks up the marinade beautifully.
• Balsamic vinegar (1/4 cup): Adds tangy depth and helps tenderize the meat.
• Extra-virgin olive oil (2 tablespoons): Provides richness and keeps the chicken moist as it bakes.
• Garlic, minced (2–3 cloves): Brings savory aroma and flavor throughout the marinade.
• Honey or brown sugar (1 tablespoon): Balances acidity and encourages subtle caramelization.
• Dijon mustard (1 teaspoon): Helps emulsify the marinade and adds gentle sharpness.
• Italian seasoning or dried oregano (1 teaspoon): Lends herbaceous notes that marry well with balsamic.
• Smoked paprika (1/2 teaspoon): Adds warm color and a whisper of smokiness.
• Kosher salt (1–1 1/2 teaspoons, divided): Enhances every flavor from the inside out.
• Freshly ground black pepper (1/2 teaspoon): Provides a mild kick and complexity.
• Fresh mozzarella, sliced or shredded (8 oz): Melts into a luscious, stretchy topping.
• Cherry or grape tomatoes (2 cups): Roast into sweet, juicy bites that complement the balsamic.
• Fresh basil, chopped or torn (1/4 cup): Brightens the dish after baking.
• Red pepper flakes (optional, 1/4 teaspoon): For a subtle heat that lifts the flavors.
• Balsamic glaze or extra balsamic vinegar (for drizzling): A glossy finish that ties everything together.
• Optional: Low-sodium chicken broth (1/4 cup): For deglazing the pan and making a quick serving sauce.
• Optional: Lemon zest (from 1/2 lemon): Adds a hint of citrus to enliven the final dish.

How to Make Balsamic Baked Chicken with Mozzarella: A Simple Step-by-Step

1. Prep the chicken: Trim any excess fat and, if needed, pound the thicker end of each breast to an even 3/4–1 inch thickness. Even thickness ensures even cooking, so you get juicy results end to end.
2. Mix the marinade: In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon, Italian seasoning, smoked paprika, 1 teaspoon salt, and black pepper until emulsified.
3. Marinate briefly: Add the chicken to a zip-top bag or shallow dish and pour in the marinade. Coat well. Reserve 2–3 tablespoons of marinade in a separate bowl for brushing later. Marinate the chicken for 15–30 minutes at room temperature or up to 12 hours in the fridge. Don’t exceed 12 hours because the acid can start to toughen the meat.
4. Preheat the oven: Set to 425°F (220°C). Position a rack in the upper-middle for a good balance of heat and browning.
5. Arrange for baking: Place the chicken breasts in a lightly oiled baking dish or on a rimmed sheet pan. Scatter the cherry tomatoes around the chicken. Lightly season tomatoes with a pinch of salt and a drizzle of olive oil if you like.
6. Bake the chicken: Brush the chicken with some of the reserved marinade and bake for 15 minutes. Do not use marinade that has touched raw chicken unless you boil it for safety; the reserved portion is your friend here.
7. Add the mozzarella: Pull the pan from the oven and top each chicken breast with mozzarella. If using slices, overlap slightly; if shredded, pile generously.
8. Finish baking (or broil): Return to the oven for 3–7 minutes more, until the cheese is melty and the chicken reaches an internal temperature of 165°F (74°C). For golden spots on the cheese, switch to broil for 1–2 minutes, watching closely.
9. Rest and garnish: Transfer the chicken to a plate and let rest for 5–10 minutes. Toss the roasted tomatoes with any pan juices and spoon around the chicken. Scatter fresh basil, add a light drizzle of balsamic glaze or extra vinegar, and sprinkle lemon zest if using.
10. Optional quick pan sauce: Set the baking dish over low heat on the stovetop (or scrape juices into a small pan), add 1/4 cup chicken broth, and simmer for 2–3 minutes, scraping up browned bits. Reduce slightly, taste, and adjust seasoning. Spoon over the chicken.
11. Serve: Pair with a crisp salad, roasted vegetables, buttered orzo, or crusty bread to swipe through the tangy, cheesy juices. Serve immediately for the best melt and texture.

Prep, Cook Time, and When It’s Ready

• Active prep: 15–20 minutes
• Marinating: 15–30 minutes (or up to 12 hours in the fridge)
• Bake time: 18–22 minutes total, depending on thickness and oven
• Optional broil: 1–2 minutes
• Resting: 5–10 minutes
• Total time: About 45–60 minutes, including a short marinade

You’ll know the chicken is ready when an instant-read thermometer in the thickest part registers 165°F (74°C). The mozzarella should be melted and, if broiled, lightly blistered. The tomatoes will look softened and juicy, releasing their sweet, tangy juices into the pan.

Helpful Tips for Flawless Results

• Even out the thickness: A few light taps with a meat mallet or rolling pin help prevent overcooked ends and undercooked centers.
• Pat the chicken dry: Before marinating, blot moisture with paper towels. This helps the marinade cling and promotes better browning.
• Reserve clean marinade: Set aside a portion for brushing so you don’t need to boil it later. Food safety made easy.
• Use a thermometer: It’s the simplest way to guarantee juicy chicken without guesswork.
• Broil with care: Cheese browns quickly. Keep the oven door slightly ajar and watch closely to avoid burning.
• Choose your mozzarella wisely: Fresh mozzarella is luxurious but can be watery. If it’s very wet, pat it dry or use low-moisture mozzarella for neater melting.
• Don’t overmarinate: Acidic marinades are great in moderation. Longer than 12 hours can tighten the proteins and change the texture.
• Finish with freshness: Basil and a touch of lemon zest brighten rich flavors, making the dish feel balanced.
• Batch cooking tip: Double the marinade, freeze half with raw chicken in a labeled bag, and thaw overnight before baking for an even easier dinner.

Nutrition at a Glance

These are approximate values per serving, assuming four servings and typical ingredients. Actual numbers will vary based on brands and portions.

Tip: For lighter results, reduce the mozzarella to 1 oz per serving and skip the glaze. For extra richness, add a drizzle of good olive oil and a few olives on the side.

Questions You Might Have

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work wonderfully and stay juicy. Bake at 425°F (220°C) for about 20–25 minutes, depending on size, until they reach 175°F (80°C). Add mozzarella in the last 3–5 minutes and broil briefly if you like browned edges.

Is there a good substitute for mozzarella?

Try provolone, fontina, or Monterey Jack for gentle melt. For a more pronounced flavor, use sliced provolone or a mix of mozzarella and Parmesan. Burrata is lovely too—split it over the hot chicken after baking rather than broiling.

Can I make it ahead or reheat leftovers?

Marinate the chicken up to 12 hours ahead, then bake just before serving. Leftovers keep well in the fridge for 3–4 days. Reheat gently at 300°F (150°C) until warmed through, or in a covered skillet with a splash of broth to keep it moist. Add fresh basil after reheating for the best flavor.

A Warm Send-Off

There’s something quietly celebratory about this Balsamic Baked Chicken Breast with Mozzarella Cheese. It’s unfussy, yet the flavors feel thoughtful and complete—the kind of dinner that invites everyone to linger a bit longer at the table. With a few simple pantry staples and a handful of fresh ingredients, you can bring out big, satisfying flavors that comfort and cheer in equal measure. I hope this becomes one of those reliable recipes you reach for when you want to make a meal that’s both easy and memorable. Enjoy every bite—and the good company that comes with it.