Name: Balsamic Baked Chicken Breast with Mozzarella Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup balsamic vinegar; 2 tbsp honey or brown sugar; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp dried Italian herbs (or mix of oregano, thyme, basil); Salt and pepper, to taste; 8 oz fresh mozzarella cheese, sliced; 2 medium tomatoes, sliced (Roma or vine-ripe); Fresh basil leaves; Optional: balsamic glaze for drizzling

This Balsamic Baked Chicken Breast with Mozzarella Cheese is a juicy, flavorful dish that brings together the sweet tang of balsamic glaze, the richness of melty mozzarella, and the freshness of ripe tomatoes and basil. It’s a comforting, elegant meal that’s surprisingly easy to make, perfect for both weeknights and special occasions. Balsamic Baked Chicken Breast with Mozzarella Cheese

Why I Love This Recipe

I love how this recipe turns a simple chicken breast into something extraordinary with just a few flavorful ingredients. The balsamic glaze gives the chicken a sweet and tangy punch, while the mozzarella melts perfectly on top, making every bite rich and satisfying. The addition of fresh tomatoes and basil reminds me of a classic caprese salad—but warm and heartier. It’s one of those recipes that looks fancy but comes together quickly with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Balsamic vinegar
Honey or brown sugar
Olive oil
Fresh garlic, minced
Dried Italian herbs (or a mix of oregano, thyme, and basil)
Salt and pepper
Fresh mozzarella cheese, sliced
Fresh tomatoes, sliced (Roma or vine-ripe)
Fresh basil leaves
Optional: balsamic glaze for drizzling

Directions

I preheat the oven to 400°F (200°C).
I mix balsamic vinegar, honey (or brown sugar), olive oil, minced garlic, and dried herbs in a small bowl to create the marinade.
I season the chicken breasts with salt and pepper, then pour the marinade over them, making sure they’re well coated.
I let the chicken marinate for at least 15 minutes, or longer if I have time.
I place the chicken in a baking dish and bake uncovered for about 20-25 minutes, or until the chicken is cooked through (internal temp should reach 165°F/74°C).
I remove the dish from the oven and place slices of mozzarella and tomato on top of each chicken breast.
I return the dish to the oven and bake for another 5-7 minutes, just until the cheese is melted and bubbly.
I garnish the finished dish with fresh basil and an optional drizzle of balsamic glaze before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 30 minutes to cook, so I can have it on the table in around 40 minutes total.

Variations

When I want to change things up, I sometimes use provolone or goat cheese instead of mozzarella. If I’m in the mood for a smoky flavor, I grill the chicken instead of baking it. I also occasionally stuff the chicken breasts with spinach or sun-dried tomatoes before baking for an extra layer of flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 350°F (175°C) for 10-15 minutes until heated through. I avoid microwaving, as it can make the cheese rubbery and dry out the chicken.

FAQs

How do I keep the chicken breasts juicy?

I make sure not to overcook them and always check with a meat thermometer. Marinating also helps keep them tender and flavorful.

Can I use chicken thighs instead?

Yes, I sometimes swap in boneless skinless thighs—they’re juicier and work well with the balsamic glaze.

What side dishes go well with this?

I usually serve it with roasted vegetables, garlic mashed potatoes, or a fresh green salad.

Can I make this ahead of time?

I often marinate the chicken earlier in the day and bake it when I’m ready. I don’t add the mozzarella and tomato until the final baking step.

What’s the best balsamic vinegar to use?

I look for aged balsamic vinegar with a rich, slightly sweet flavor—it makes a big difference in the final taste.

Conclusion

This Balsamic Baked Chicken Breast with Mozzarella Cheese is one of those recipes I always come back to. It’s fast, flavorful, and feels like something special, even when I’m just making dinner for myself. Whether I’m hosting or meal-prepping, it never disappoints.