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Balsamic Baked Chicken Breast with Mozzarella Cheese in a white baking dish with bubbly melted mozzarella, roasted cherry tomatoes, and fresh basil garnish

Balsamic Baked Chicken Breast with Mozzarella Cheese

Juicy seared chicken breasts baked in a sweet tangy balsamic glaze with cherry tomatoes and topped with bubbly melted mozzarella. A one-pan Italian-inspired dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts patted dry before seasoning
  • salt and black pepper to taste, season both sides generously
  • 2 tbsp olive oil divided, 1 tbsp for searing and 1 tbsp for greasing the baking dish
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey or maple syrup honey preferred for richer glaze
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved; sun-dried tomatoes work as an out-of-season substitute
  • 1 cup shredded mozzarella cheese shredded melts more evenly than sliced
  • 1 tbsp fresh basil or parsley optional, for garnish

Equipment

  • Large skillet
  • Baking dish
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 400 degrees F. Lightly grease a baking dish with 1 tablespoon of olive oil.
  2. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.
  3. In a small bowl, whisk together balsamic vinegar, honey, dried basil, dried oregano, and minced garlic until fully combined. Set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts for 2 to 3 minutes per side until a golden brown crust forms. Do not move the chicken while it sears. You are not cooking it through at this stage.
  5. Transfer seared chicken to the prepared baking dish. Pour the balsamic mixture evenly over each breast. Scatter halved cherry tomatoes around the chicken.
  6. Bake uncovered for 20 to 22 minutes until chicken is almost cooked through and tomatoes have softened.
  7. Remove dish from oven. Sprinkle shredded mozzarella evenly over each breast. Return to oven and bake for 5 to 10 more minutes until cheese is bubbly and chicken reaches an internal temperature of 165 degrees F.
  8. Garnish with fresh basil or parsley if using. Serve warm with pan juices spooned over the top.

Notes

Pat chicken dry before searing for the best golden crust. Marinate in the balsamic sauce overnight for deeper flavor. Provolone or fontina can replace mozzarella. Sun-dried tomatoes work in place of cherry tomatoes. Add crushed red pepper flakes to the sauce for heat. Store leftovers in the refrigerator for up to 3 days. Reheat in a covered dish at 325 degrees F with a splash of broth.