Balsamic Chicken Breast with Mozzarella is such a simple and satisfying meal that brings together juicy chicken, tangy balsamic glaze, and melty mozzarella cheese. The chicken stays tender thanks to the balsamic, which adds a nice touch of sweetness and a little zing. Once you melt the mozzarella on top, it turns into a comforting, delicious dish that’s hard not to love.
I love making this dish when I want something that feels a little special but doesn’t take forever in the kitchen. One of my favorite tricks is to let the balsamic reduce just enough so it’s thick and syrupy—this way, it clings perfectly to the chicken and adds loads of flavor. The melted mozzarella on top is like the finishing touch that makes it all come together beautifully.
This chicken pairs wonderfully with a simple side salad or some roasted veggies, and I often serve it with crusty bread to soak up any extra balsamic sauce. It’s a dish that makes dinner feel cozy and a little bit fancy at the same time, and I always get asked for seconds when I make it. If you want a meal that’s easy, tasty, and feels like a treat, this balsamic chicken with mozzarella is definitely the one to try.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless ones are easiest to cook evenly. If you prefer dark meat, thighs work well too and stay juicy.
Balsamic vinegar: This adds tang and sweetness. If you don’t have balsamic, try a mix of red wine vinegar and a touch of honey or brown sugar.
Fresh mozzarella: Look for mozzarella labeled “fresh” or “ball” for creamy texture. If not available, shredded mozzarella can be used but the texture will be different.
Cherry tomatoes: They roast nicely and add sweetness. You can substitute grape tomatoes or even diced regular tomatoes.
Honey or brown sugar: This balances the vinegar’s acidity. Maple syrup or agave are good alternatives.
How Do I Get the Perfect Balsamic Glaze on My Chicken?
The glaze is key here! To make it thick and flavorful:
- Mix balsamic vinegar with honey and minced garlic. Heat it gently in a pan until it slightly thickens—don’t let it boil hard or it can burn.
- When pouring it over the chicken and tomatoes, the warmth helps it soak in.
- Baking the chicken with the glaze lets the flavors meld while the sauce reduces even more, making it glossy and rich.
- Finally, spoon extra glaze over the chicken right before serving for that beautiful shiny finish.
Taking your time to reduce the balsamic slightly beforehand makes a big difference in flavor concentration and texture.
Equipment You’ll Need
- Oven-safe skillet or sauté pan – I like it because it lets you sear the chicken and finish cooking right in the oven, saving dishes.
- Knife and cutting board – for slicing mozzarella and chopping parsley.
- Measuring spoons and cups – to keep everything precise, especially with the balsamic and honey.
- Cooking spoon or tongs – for turning the chicken and stirring the sauce.
- Baking sheet or oven mitts – for safe transfer to the oven.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or fontina for a different melt and flavor profile.
- Add sautéed spinach or basil leaves on top for extra herbs and greens.
- Use sliced grilled peaches or apples instead of cherry tomatoes for a sweet twist.
- Sprinkle red pepper flakes or smoked paprika for a bit of heat or smokiness.
Balsamic Chicken Breast with Mozzarella
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 3/4 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 6 oz fresh mozzarella cheese, sliced or torn into pieces
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 20 minutes to cook, for a total of roughly 30 minutes. It’s a quick and flavorful meal perfect for weeknights or when you want something special with minimal fuss.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 400°F (200°C). Take the chicken breasts and season them evenly with salt, pepper, garlic powder, and Italian seasoning.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until they get a nice golden-brown color. Once done, remove the pan from the heat.
3. Add Tomatoes and Make the Sauce:
Place the cherry tomatoes around the chicken in the pan. In a small bowl, combine the balsamic vinegar, honey or brown sugar, minced garlic, and chopped parsley. Pour this mixture evenly over the chicken and tomatoes.
4. Add Mozzarella and Bake:
Top each chicken breast with slices or torn pieces of fresh mozzarella. Transfer the pan to your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (use a meat thermometer to check for 165°F/74°C) and the cheese has melted beautifully.
5. Garnish and Serve:
Carefully remove the pan from the oven. Sprinkle extra chopped fresh parsley over the chicken for a fresh burst of color and flavor. Spoon some of the lovely balsamic sauce and roasted tomatoes over the top. Serve your balsamic chicken hot, alongside crusty bread, pasta, or a simple salad.
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can! Just be sure to fully thaw them in the fridge overnight before cooking. Pat them dry with paper towels to remove excess moisture for better searing.
What Can I Substitute for Fresh Mozzarella?
If you don’t have fresh mozzarella, shredded mozzarella works as a substitute, though it melts differently and is less creamy. Provolone or fontina are also tasty alternatives for a similar melt and flavor.
How Do I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the cheese melty.
Can I Make This Dish Ahead of Time?
Sure! You can prepare the balsamic sauce ahead and marinate the chicken for a few hours in the fridge. Cook the dish just before serving and add fresh mozzarella on top before baking.