There’s just something so comforting about a baked chicken dish that doesn’t try too hard, yet tastes like something you’d order at your favorite little Italian spot. That’s exactly what this Balsamic Baked Chicken Breast with Mozzarella Cheese delivers — it’s simple, elegant, and full of flavor, with minimal effort involved. Honestly, it’s one of those recipes that looks impressive on the plate but is secretly easy enough for a weeknight dinner.
I first tried a version of this dish at a friend’s dinner party years ago, and I’ve been tweaking it ever since. The sweet tanginess of balsamic vinegar, paired with creamy mozzarella and juicy tomatoes, is one of those combos that just works. And when you finish it all off with some fresh basil? It’s like a mini flavor vacation — no plane ticket required.
If you’re looking for a go-to recipe that’s quick, delicious, and even a little elegant, you’re going to want to keep this one on repeat.
Why You’ll Love This Recipe
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Quick prep: From fridge to oven in under 15 minutes.
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Fresh ingredients: Tomatoes, basil, and mozzarella bring vibrant flavor.
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Family-friendly: A comforting dinner everyone will enjoy.
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Versatile: Pair it with pasta, roasted veggies, or a fresh green salad.
Let’s dive into how to make this easy balsamic chicken that’ll have everyone asking for seconds.
Ingredients You’ll Need
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2 boneless, skinless chicken breasts
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2 tablespoons balsamic vinegar
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 teaspoon dried Italian seasoning
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Salt and black pepper, to taste
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4 slices fresh mozzarella cheese
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1 large tomato, thinly sliced
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Fresh basil leaves, for garnish
STEP 1: PREP YOUR BAKING DISH AND MARINADE
Preheat your oven to 400°F. Lightly grease a baking dish or line it with parchment paper — whatever makes cleanup easier for you.
In a small bowl, mix together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, and a generous pinch of salt and black pepper. This mixture is your marinade, and it’s packed with flavor — tangy, garlicky, and just the right amount of herby.
Place your chicken breasts in the prepared baking dish and pour the balsamic mixture over them. Use a spoon or your hands to coat the chicken well on both sides. Let it sit and marinate at room temperature for about 10 to 15 minutes. This helps the flavors really sink in before baking.
Tip: If you have extra time, you can marinate the chicken in the fridge for a few hours or overnight — just bring it back to room temp before baking for even cooking.
STEP 2: BAKE THE CHICKEN
Place the baking dish with your marinated chicken in the oven and bake uncovered for 20 to 25 minutes, or until the internal temperature hits 165°F.
About halfway through baking, open the oven and spoon some of the juices from the pan over the top of the chicken. This helps keep it moist and adds a little extra flavor from the marinade.
Pro tip: If your chicken breasts are on the smaller side, check them around the 18-minute mark to avoid overcooking. Dry chicken is a tragedy no one wants at dinner time.
Balsamic Baked Chicken Breast with Mozzarella Cheese: Melty, Juicy, and Oh-So Good
In Part 1, we got the chicken beautifully marinated and halfway baked — and your kitchen is probably already smelling incredible. But now comes the fun part: layering it with those fresh tomato slices and creamy mozzarella, then letting it all melt together into one seriously satisfying dish.
This second half is where your balsamic baked chicken goes from good to great. The final bake not only melts the cheese, but gives the tomatoes a chance to soften slightly, blending perfectly with the juicy chicken and the sweet tang of that balsamic glaze. It’s a simple touch, but it makes a big difference.
Let’s get right back into it.
STEP 3: TOP WITH TOMATOES AND MOZZARELLA
Once your chicken is nearly done baking (the internal temp should be close to 160–165°F), it’s time to top each piece with a few slices of fresh tomato and fresh mozzarella cheese.
Place 2 slices of tomato on each chicken breast, then 2 slices of mozzarella on top of that. The layers will melt into each other and create that classic caprese-style flavor — only warm and savory.
Pop the dish back into the oven for 5 to 7 more minutes, just until the cheese is fully melted and starting to get slightly golden around the edges. If you like your cheese with a little more color, you can turn on the broiler for the last 1 to 2 minutes, but keep a close eye so it doesn’t burn.
Tip: Fresh mozzarella really is the best choice here — it melts beautifully and gives that creamy texture that shredded cheese just can’t quite match. But if you’re in a pinch, shredded mozzarella works fine, too.
STEP 4: REST AND GARNISH
When the cheese is nice and melted, pull the dish out of the oven and let it rest for a few minutes before serving. This gives the juices a chance to settle so you’re not losing all that flavor the moment you cut into it.
Right before serving, add a handful of fresh basil leaves over the top. You can tear them roughly or leave them whole for a prettier presentation. The basil adds such a fresh, herbal punch and really brings the whole dish together.
If you want to get a little fancy, you can drizzle some reduced balsamic glaze over the finished chicken. It adds a rich, syrupy finish that enhances every bite.
Serving Suggestions
This chicken dish is surprisingly versatile and works with a variety of sides. Here are a few easy ideas:
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Roasted veggies – Try zucchini, bell peppers, or asparagus tossed in olive oil and garlic.
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Pasta – Serve the chicken over a bed of simple spaghetti or angel hair tossed with olive oil and parmesan.
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Salad – A light green salad with a lemon vinaigrette balances out the rich flavors beautifully.
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Crusty bread – Because you’ll want something to soak up those delicious pan juices.
You can even slice the chicken and serve it over a bed of arugula or baby spinach for a hearty, protein-packed salad.
Make It Your Own: Variations and Swaps
One of the things I love about this recipe is how easy it is to customize. Here are a few ideas if you want to switch things up:
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Add a splash of honey to the balsamic marinade for a touch of extra sweetness.
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Use sun-dried tomatoes instead of fresh for a deeper, more concentrated tomato flavor.
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Swap the mozzarella for provolone, goat cheese, or even burrata if you’re feeling indulgent.
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Add a sprinkle of red pepper flakes to the marinade for a little heat.
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Top with sautéed spinach or caramelized onions for a more veggie-packed version.
No matter how you tweak it, the base of juicy balsamic chicken and melty cheese is a winner every time.
Balsamic Baked Chicken Breast with Mozzarella Cheese: Your Questions Answered
We’ve baked, topped, and melted our way through this delicious Balsamic Baked Chicken Breast with Mozzarella Cheese, and by now your kitchen should smell like a cozy Italian bistro. If you’ve followed along from Parts 1 and 2, you’re just about ready to serve up this flavorful, easy dinner that brings together bold balsamic, creamy cheese, and fresh tomato in the best way possible.
Before we wrap up, I want to cover a few of the most common questions readers have about this recipe. Whether you’re wondering about substitutions, prep tips, or how to store leftovers — I’ve got you covered.
FAQ: Your Balsamic Chicken Questions Answered
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well and tend to be even more forgiving when it comes to staying juicy. Just be aware that the cooking time might be slightly longer — around 25–30 minutes depending on thickness.
2. What if I don’t have fresh mozzarella?
No problem. While fresh mozzarella adds a creamy texture and beautiful melt, you can substitute shredded mozzarella or even provolone in a pinch. Just keep an eye on it in the oven so it doesn’t overcook or dry out.
3. Can I make this dish ahead of time?
You can prep the marinade and even marinate the chicken up to a day ahead. Bake it fresh for the best results, but if needed, you can reheat it gently in the oven at 300°F until warmed through. Avoid microwaving if possible — it tends to make the chicken rubbery and the cheese a little sad.
4. What’s the best way to reduce balsamic vinegar for a drizzle?
Pour about ½ cup of balsamic vinegar into a small saucepan. Simmer over low to medium heat until it thickens into a syrup — this usually takes 10–15 minutes. Stir occasionally and don’t let it boil too hard or it can burn.
5. How do I know when my chicken is fully cooked?
The best way to know for sure is to use a meat thermometer. Chicken is done when the internal temperature hits 165°F at the thickest part. If you don’t have a thermometer, cut into the center — the juices should run clear, and the meat should be white with no pink.
6. Can I add vegetables to the baking dish?
Yes! Veggies like cherry tomatoes, zucchini, or bell peppers roast beautifully in the same pan. Just make sure they’re cut to a similar size so they cook evenly with the chicken.
7. Is this recipe gluten-free?
It is! As long as your balsamic vinegar doesn’t contain any additives with gluten (most don’t), this recipe is naturally gluten-free and a great option for anyone avoiding wheat.
Final Thoughts: A Recipe You’ll Come Back to Again and Again
There’s a reason this Balsamic Baked Chicken Breast with Mozzarella Cheese has become a favorite in my dinner rotation — it checks all the boxes. It’s flavorful without being fussy, it uses fresh ingredients you probably already have on hand, and it’s just as good the next day (if there are any leftovers).
Whether you’re cooking for your family, hosting a small dinner party, or just want something a little special on a weeknight, this recipe is the kind of simple, feel-good dish that always delivers.
PrintBalsamic Baked Chicken Breast with Mozzarella Cheese
Balsamic Baked Chicken Breast with Mozzarella Cheese is a flavorful and juicy baked dish featuring tender chicken breasts marinated in a sweet and tangy balsamic glaze, then topped with melted mozzarella and fresh tomatoes. This recipe combines the bold richness of balsamic vinegar with the creamy texture of cheese and the freshness of basil, offering a well-balanced and satisfying meal with minimal effort.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
4 slices fresh mozzarella cheese
1 large tomato, thinly sliced
Fresh basil leaves for garnish
Instructions
Preheat the oven to 400°F. Lightly grease a baking dish or line it with parchment paper.
In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper. Place the chicken breasts in the baking dish and pour the balsamic mixture over them, turning to coat evenly. Let the chicken marinate for about 10 to 15 minutes at room temperature.
Bake the chicken uncovered for 20 to 25 minutes, or until the internal temperature reaches 165°F. Halfway through the baking time, spoon some of the pan juices over the chicken to keep it moist.
Remove the dish from the oven and top each chicken breast with tomato slices and mozzarella cheese. Return to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted and slightly golden.
Let the chicken rest for a few minutes before serving. Garnish with fresh basil leaves.
Notes
For extra depth, reduce additional balsamic vinegar in a small saucepan until thickened and drizzle it over the finished dish. This recipe pairs well with roasted vegetables, pasta, or a light salad. If using smaller chicken breasts or cutlets, reduce the initial bake time accordingly. Fresh mozzarella melts best, but shredded can be used in a pinch.
