Balsamic Baked Chicken Mozzarella (Printable)

Tender chicken in tangy balsamic glaze topped with melted mozzarella and fresh basil

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (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 for drizzling (optional)

# How to Cook:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - Whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian herbs, salt and pepper in a small bowl until well combined.
03 - Place chicken breasts in prepared baking dish. Pour balsamic marinade over chicken, turning pieces to coat evenly on all sides.
04 - Bake uncovered for 20 minutes to begin cooking chicken through.
05 - Remove dish from oven. Arrange tomato slices and mozzarella cheese over each chicken breast.
06 - Return to oven and bake 8 to 10 minutes longer until chicken reaches internal temperature of 165°F and cheese is melted and bubbly.
07 - For a golden brown top, broil for 2 to 3 minutes while watching closely to prevent burning.
08 - Let chicken rest for 3 minutes before serving. Garnish with fresh basil leaves and drizzle with additional balsamic glaze if desired.

# Expert Advice:

01 -
  • The balsamic honey glaze creates this incredible sweet and tangy crust that people will think took hours to master
  • Everything cooks in one dish, so you get maximum flavor with minimum cleanup
02 -
  • Pounding thicker chicken breasts to even thickness prevents dry edges and undercooked centers
  • Let the chicken rest before serving so those juices redistribute instead of running all over your cutting board
03 -
  • A meat thermometer takes all the guesswork out of knowing when the chicken is done
  • Use high quality balsamic vinegar since it is the star of the show

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