Balsamic Baked Chicken with Mozzarella (Printable)

Tender baked chicken in a rich balsamic glaze with melted mozzarella and fresh basil.

# What goes in:

→ 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 - 1 tablespoon balsamic glaze (optional, for drizzling)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate 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 on all sides.
04 - Bake uncovered for 20 minutes to develop base flavor and begin cooking the chicken through.
05 - Remove the baking dish from the oven. Top each chicken breast with tomato slices followed by 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 on the cheese.
08 - Let the chicken rest for 3 minutes before serving. Garnish with fresh basil leaves and drizzle with additional balsamic glaze if desired.

# Expert Advice:

01 -
  • The balsamic glaze creates that restaurant quality caramelization without any fancy techniques
  • Even picky eaters ask for seconds when that melted mozzarella hits their plate
02 -
  • The chicken continues cooking while resting so pull it at 160°F if you want perfectly juicy meat
  • Pat the chicken dry before adding the marinade or it won't coat properly
03 -
  • A meat thermometer takes all the guesswork out of perfectly cooked chicken
  • Line your baking dish with parchment paper for the easiest cleanup ever

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