Balsamic Baked Chicken with Mozzarella (Printable)
Juicy chicken breasts baked in balsamic glaze with melted mozzarella and fresh basil for an Italian-inspired main dish.
# What You'll Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 6 oz each)
→ Marinade & Glaze
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs or mixed oregano, basil, and thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Toppings
09 - 8 oz fresh mozzarella cheese, sliced
10 - 2 medium tomatoes, sliced
11 - Fresh basil leaves for garnish
12 - 1 tablespoon balsamic glaze, optional for drizzling
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian herbs, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the balsamic marinade over the chicken, turning to coat evenly on all sides.
04 - Bake uncovered for 20 minutes to partially cook the chicken and allow the flavors to penetrate.
05 - Remove the baking dish from the oven. Top each chicken breast with tomato slices and mozzarella cheese evenly.
06 - Return to the oven and bake for an additional 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
07 - If desired, broil for 2 to 3 minutes to achieve a golden, lightly browned top on the cheese.
08 - Let the chicken rest for 3 minutes before serving. Garnish with fresh basil leaves and drizzle with extra balsamic glaze if desired.
# Expert Tips:
01 -
- The balsamic glaze creates an incredible caramelized coating that keeps the chicken incredibly juicy
- Its ready in under 45 minutes but tastes like something from a fancy restaurant
02 -
- Dont skip the resting period or you will lose all those precious juices when you cut into the chicken
- Thinner chicken breasts will dry out faster, so start checking for doneness after 15 minutes of initial baking time
03 -
- Pounding the chicken to even thickness is the single most important step for juicy results
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before marinating