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Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe
Ash Tyrrell

Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe

I recently tried making balsamic baked chicken breast with mozzarella cheese, 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.