I recently tried making Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe, and I can honestly say it’s become a new favorite in my kitchen. The combination of juicy chicken, tangy balsamic glaze, and gooey mozzarella is just irresistible. I love how simple this Recipe is, yet it feels so gourmet.
Every bite bursts with flavor, and it’s perfect for busy weeknights or casual dinners. I also enjoy similar flavor combinations in dishes like Pumpkin Ricotta Caramelized Onion Tart with Bacon and Sage Recipe. I can’t wait to share the step-by-step process with you so you can enjoy it too.
Ingredients
Here’s everything you’ll need to make this dish, along with some tips from my experience to get the best results:
- 2 large boneless, skinless chicken breasts – choose fresh chicken for juicier results; avoid frozen as it releases excess water.
- 1/4 cup balsamic vinegar – use high-quality balsamic for a richer, slightly sweet flavor.
- 1 tablespoon olive oil – extra virgin works best for its fruity taste.
- 1 teaspoon garlic powder – adds a savory depth without overwhelming the balsamic.
- 1/2 teaspoon salt – enhances natural flavors; I recommend fine sea salt.
- 1/2 teaspoon black pepper – freshly ground gives a sharper, more vibrant taste.
- 1 teaspoon dried Italian herbs – a mix of oregano, basil, and thyme works beautifully.
- 4 slices fresh mozzarella cheese – slice fresh cheese yourself; pre-shredded cheese can be too watery.
- 1/4 cup cherry tomatoes, halved (optional) – adds color and freshness; avoid canned for best taste.
- Fresh basil leaves for garnish – brightens the flavor and makes it look restaurant-quality.
Note: Serves 2-3 people depending on portion size
Variations
You can easily tweak this recipe to suit your dietary preferences or to enhance flavor:
- For a dairy-free option, replace mozzarella with vegan cheese or dairy-free mozzarella shreds.
- To reduce sugar, use a balsamic glaze labeled no added sugar or make your own by simmering balsamic vinegar.
- Add a punch of flavor with sun-dried tomatoes, roasted red peppers, or caramelized onions. You can also enjoy similar hearty meals like Red Wine Braised Meatballs Recipe for a comforting twist.
- For a spicier version, sprinkle red pepper flakes over the chicken before baking.
Cooking Time
This dish is surprisingly quick to make:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Oven – for baking the chicken to juicy perfection.
- Baking dish – ensures even cooking and holds all the ingredients together.
- Knife and cutting board – for slicing mozzarella, tomatoes, and basil.
- Measuring cups and spoons – for precise ingredient amounts.
- Aluminum foil (optional) – keeps chicken moist while baking.
How to Make Balsamic Baked Chicken Breast with Mozzarella Cheese
Prepare the Chicken
I start by preheating the oven to 400°F (200°C). Then I pat the chicken breasts dry with a paper towel to remove excess moisture. This step helps the seasoning stick better and ensures a nice golden color while baking.
Season the Chicken
Next, I mix the balsamic vinegar, olive oil, garlic powder, salt, pepper, and Italian herbs in a small bowl. I brush this mixture generously over the chicken, coating both sides evenly. Marinating it for 10-15 minutes intensifies the flavor, though you can skip if short on time.
Arrange in Baking Dish
I place the chicken in a lightly greased baking dish, ensuring they aren’t overlapping. If using cherry tomatoes, I scatter them around the chicken. This setup allows the chicken to bake evenly and the tomatoes to roast perfectly alongside.
Bake the Chicken
The chicken goes into the preheated oven for 20-25 minutes. I check for doneness by slicing into the thickest part—juices should run clear. Baking at a higher temperature ensures the exterior gets a slight caramelization while keeping the inside moist.
Add Mozzarella Cheese
I remove the chicken from the oven and place slices of fresh mozzarella on top. Then I return it to the oven for 2-3 minutes until the cheese melts beautifully. This final step creates a gooey, cheesy topping that pairs perfectly with the tangy balsamic.
Garnish and Serve
Finally, I sprinkle fresh basil leaves over the chicken for color and added flavor. I let it rest for a couple of minutes before serving, which helps the juices redistribute for extra juiciness.
Additional Tips for Making this Recipe Better
From my personal experience, these tweaks really elevate the dish:
- I always use fresh mozzarella; pre-shredded cheese can release too much water.
- Brushing extra balsamic glaze halfway through baking deepens the flavor.
- Letting the chicken rest before slicing keeps it tender and juicy.
- I sometimes add a pinch of red pepper flakes for a subtle heat.
- Roasting cherry tomatoes alongside the chicken adds sweetness and color.
How to Serve Balsamic Baked Chicken Breast with Mozzarella Cheese
This dish is as visually appealing as it is delicious. I like to serve it with a side of garlic roasted vegetables or a fresh green salad. For a complete meal, pairing it with creamy mashed potatoes or buttery pasta works perfectly. Garnishing with fresh basil or a drizzle of balsamic glaze makes it look like it came from a restaurant.
Nutritional Information
Here’s a quick snapshot of what you’re getting per serving:
- Calories: Around 350 kcal – a balanced meal without excess calories.
- Protein: 35g – high protein to keep you full and satisfied.
- Carbohydrates: 5g – mainly from balsamic and optional tomatoes.
- Fat: 20g – healthy fats from olive oil and mozzarella.
Make Ahead and Storage
Storing
I usually let the chicken cool completely before covering it tightly in an airtight container. Stored this way, it keeps fresh in the fridge for 3-4 days.
Freezing
If I want to save it for later, I wrap each portion in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.
Reheating
To reheat, I bake it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warm. I avoid microwaving as it can make the cheese rubbery and the chicken dry.
Why You’ll Love This Recipe
If you’re wondering why this dish is so popular, here’s what makes it stand out:
- Easy to prepare – I can make it on a weeknight with minimal effort.
- Flavor-packed – the combination of balsamic and mozzarella creates a perfect balance of tangy and creamy.
- Versatile – I can customize with veggies, spices, or dairy-free alternatives.
- Healthy and satisfying – high protein, moderate fat, and low carbs make it a balanced meal.
- Impressive presentation – looks gourmet but doesn’t require professional skills.
Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe
Ingredients
Method
- I start by preheating the oven to 400°F (200°C). Then I pat the chicken breasts dry with a paper towel to remove excess moisture. This step helps the seasoning stick better and ensures a nice golden color while baking.
- Next, I mix the balsamic vinegar, olive oil, garlic powder, salt, pepper, and Italian herbs in a small bowl. I brush this mixture generously over the chicken, coating both sides evenly. Marinating it for 10-15 minutes intensifies the flavor, though you can skip if short on time.
- I place the chicken in a lightly greased baking dish, ensuring they aren’t overlapping. If using cherry tomatoes, I scatter them around the chicken. This setup allows the chicken to bake evenly and the tomatoes to roast perfectly alongside.
- The chicken goes into the preheated oven for 20-25 minutes. I check for doneness by slicing into the thickest part—juices should run clear. Baking at a higher temperature ensures the exterior gets a slight caramelization while keeping the inside moist.
- I remove the chicken from the oven and place slices of fresh mozzarella on top. Then I return it to the oven for 2-3 minutes until the cheese melts beautifully. This final step creates a gooey, cheesy topping that pairs perfectly with the tangy balsamic.
- Finally, I sprinkle fresh basil leaves over the chicken for color and added flavor. I let it rest for a couple of minutes before serving, which helps the juices redistribute for extra juiciness.
Notes
- I always use fresh mozzarella; pre-shredded cheese can release too much water.
- Brushing extra balsamic glaze halfway through baking deepens the flavor.
- Letting the chicken rest before slicing keeps it tender and juicy.
- I sometimes add a pinch of red pepper flakes for a subtle heat.
- Roasting cherry tomatoes alongside the chicken adds sweetness and color.
