This Balsamic Chicken Breast with Mozzarella is a simple and delicious dish that combines tender chicken with the tangy sweetness of balsamic vinegar and the creamy goodness of melted mozzarella cheese. The chicken gets a nice, rich flavor from the balsamic glaze while the mozzarella adds a soft, cheesy touch that everyone loves.
I really enjoy making this when I want something quick but still full of flavor. A little tip: letting the chicken marinate in the balsamic for a bit before cooking makes it even tastier and juicier. Plus, watching the cheese melt over the warm chicken always feels like you’re serving up a special treat.
The best way I like to serve this is with a side of roasted veggies or a simple green salad to keep things fresh and light. It’s one of those dishes that feels cozy enough for a weeknight but special enough for guests, so it’s always a hit at my table.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for even cooking. If you have bone-in, it may take longer to cook, so adjust time accordingly. You can try chicken thighs for more juiciness, but they’ll need a bit more time in the oven.
Balsamic Vinegar: This is the star for tangy sweetness. Use a good quality balsamic for best flavor. If you don’t have balsamic, a mix of red wine vinegar with a small dash of honey can work as a substitute.
Mozzarella Cheese: Fresh mozzarella slices melt beautifully, but shredded mozzarella is a great, easy option. For a different twist, try provolone or fontina cheese for a mild variation.
Cherry Tomatoes: They add juiciness and brightness. You can use grape tomatoes or small diced tomatoes as alternatives. If fresh tomatoes aren’t available, sun-dried tomatoes add a nice concentrated flavor.
Garlic and Herbs: Fresh garlic and herbs like basil or parsley bring freshness. Dried herbs can be used but add a bit less as they’re more concentrated.
How Do I Get the Chicken Juicy and Flavorful Without Overcooking?
Cooking chicken breast can be tricky—it dries out easily if overcooked. Here’s how to keep it juicy and flavorful:
- Sear First: Searing on the stove locks in juices and adds a golden crust.
- Use an Oven-Proof Skillet: This lets you start on the stove and finish in the oven without moving the chicken, keeping everything neat and flavorful.
- Check Internal Temperature: Use a meat thermometer if you have one. The chicken is done at 165°F (74°C). This practice prevents overcooking.
- Rest the Chicken: Let your chicken rest 5 minutes after cooking. This allows juices to redistribute and keeps the meat tender.
- Pour Sauce Over: The balsamic glaze and tomatoes add moisture and flavor to the chicken while baking.
Equipment You’ll Need
- Oven-proof skillet – I recommend a cast-iron or stainless steel skillet because it heats evenly and can go straight from stovetop to oven.
- Meat thermometer – helps you ensure the chicken stays juicy by checking its internal temperature.
- Small mixing bowl – for stirring the balsamic mixture and garlic so everything blends well.
- Cooking spoon or tongs – for flipping the chicken and stirring the sauce without splashing.
Flavor Variations & Add-Ins
- Try adding sautéed spinach or kale around the chicken for extra greens and color.
- Use different cheeses like provolone or fontina if you want a milder or richer melt.
- Add sliced mushrooms or roasted bell peppers with the tomatoes for more veggie diversity.
- Sprinkle with crushed red pepper flakes or a dash of balsamic glaze at the end for extra flavor punch.
Balsamic Chicken Breast with Mozzarella
Ingredients You’ll Need:
For the Chicken:
- 3 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Sauce and Topping:
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar (optional, for slight sweetness)
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese or fresh mozzarella slices
- 2 cloves garlic, minced
- 1 tablespoon fresh basil or parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to cook. Including a little resting time, your delicious balsamic chicken with melted mozzarella will be ready to serve in under 40 minutes!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Start by preheating your oven to 375°F (190°C). Season the chicken breasts on both sides with salt and black pepper. Heat olive oil in a large oven-proof skillet over medium-high heat. When hot, add the chicken breasts and cook for about 4-5 minutes per side until they turn golden brown. Once seared, remove the skillet from heat.
2. Make the Balsamic Sauce and Assemble:
In a small bowl, stir together the balsamic vinegar, honey or brown sugar (if you like a touch of sweetness), and the minced garlic. Pour this mixture evenly over the chicken breasts in the skillet. Scatter the halved cherry tomatoes on and around the chicken. Top each chicken breast with mozzarella cheese.
3. Bake and Serve:
Carefully place the skillet in your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the mozzarella is melted and bubbly. Remove from the oven, sprinkle with chopped fresh basil or parsley, and spoon some of the tasty balsamic-tomato sauce over each chicken breast. Serve warm and enjoy your flavorful meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and prevents the chicken from drying out.
Can I Substitute the Mozzarella with Another Cheese?
Absolutely! Provolone, fontina, or even mild cheddar can work well if you want a different cheese flavor. Just make sure it melts nicely for the best texture.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the cheese creamy.
Can I Make the Balsamic Sauce Ahead of Time?
Yes! You can prepare the balsamic vinegar mixture a day in advance and store it covered in the fridge. Just give it a quick stir before pouring it over the chicken.
