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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, draped in a caramelized balsamic glaze and finished caprese-style with melted fresh mozzarella, cherry tomatoes, and basil. A quick Italian baked chicken method with a short sear and oven bake for a glossy, flavorful finish.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 Salt, pepper, garlic powder, and Italian seasoning to taste Use a mix of salt, black pepper, garlic powder, and Italian seasoning to taste.
Balsamic glaze and marinade
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 garlic, minced
  • 1 tsp Dijon mustard
Caprese-style toppings
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, halved
  • 0.25 Fresh basil leaves for garnish Use fresh basil leaves for the final garnish.
  • 1 Balsamic glaze for drizzling Use the reserved balsamic marinade (or extra glaze) for drizzling at the end.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon mustard in a bowl until glossy. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning to taste, then marinate for 20 minutes, reserving some of the marinade for baking.
Sear and bake
  1. Preheat the oven to 400°F and heat an oven-safe skillet over medium-high heat. Sear the marinated chicken in the skillet for 3 minutes per side until golden.
  2. Transfer the skillet to the oven with the remaining marinade. Bake for 18-20 minutes until the internal temperature reaches 165°F, with juices bubbling near the edges.
Melt mozzarella and finish
  1. Remove the chicken from the oven and immediately top each breast with mozzarella slices and halved cherry tomatoes. Return to the oven for 4-5 minutes until the cheese is fully melted and lightly golden.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves. Let the chicken rest briefly so the glaze clings and the basil stays bright.

Notes

Pro tip: Reserve extra marinade early, then drizzle it at the end so the balsamic flavor turns caramel-like without drying the chicken. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in the oven or skillet until warmed through. Freezing is not recommended for best mozzarella texture. For a lower-sugar option, swap honey with an equal amount of sugar-free honey or an unsweetened balsamic reduction.