Description
This Balsamic Baked Chicken Breast with Mozzarella Cheese is a juicy, flavor-packed one-pan dinner with tangy balsamic glaze, sweet tomatoes, and melted mozzarella. It tastes elegant enough for guests but stays simple enough for a busy weeknight.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish, optional
Instructions
- Heat the oven to 400°F (200°C). Lightly oil a baking dish so the chicken bakes without sticking.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- In a small bowl, whisk together the balsamic vinegar, honey or maple syrup, dried basil, dried oregano, and minced garlic until the mixture looks smooth and well blended.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is hot, sear the chicken breasts for 2 to 3 minutes per side until they develop a golden crust. The chicken should not be cooked through at this stage.
- Transfer the seared chicken to the prepared baking dish. Pour the balsamic mixture over the chicken, making sure each piece gets coated. Scatter the halved cherry tomatoes around the chicken so they can roast in the sauce.
- Bake uncovered for 20 to 25 minutes, or until the chicken is nearly cooked through and the tomatoes have softened.
- Remove the dish from the oven and sprinkle the mozzarella evenly over each chicken breast. Return the dish to the oven and bake for 5 to 10 minutes more, until the cheese is melted, bubbling, and lightly golden, and the chicken reaches an internal temperature of 165°F.
- Finish with fresh basil or parsley if desired. Serve warm while the sauce is still glossy and the cheese is melty.
Notes
- Mozzarella swap: Provolone or fontina both work well in place of mozzarella.
- Heat option: Add crushed red pepper flakes to the balsamic mixture for a spicy kick.
- Tomato swap: Sun-dried tomatoes can replace cherry tomatoes when needed.
- Serving ideas: This dish pairs well with pasta, rice, or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg