Balsamic Chicken Breast with Mozzarella is a simple, tasty meal that brings together juicy chicken, tangy balsamic vinegar, and creamy melted mozzarella cheese. The balsamic adds a bit of sweetness and depth, while the mozzarella makes each bite soft and satisfying. It’s a great combo of flavors that’s easy to whip up on a weeknight.
I love making this dish when I want something quick but still special. The chicken browns nicely in the pan, then you pour in the balsamic for a little glaze that’s just right. Adding mozzarella on top at the end melts perfectly, giving the dish a warm, comforting feel. I often sprinkle in some fresh basil or a pinch of black pepper to brighten it up even more.
One of my favorite ways to enjoy this meal is with a side of roasted veggies or a simple salad. It’s also great served over rice or pasta to soak up all those delicious balsamic juices. Every time I make it, it feels like a treat without needing a ton of fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are easiest to cook evenly. You can use thighs if you prefer juicier meat, but cooking time may vary. Thighs add more flavor, but breasts stay lean.
Balsamic vinegar: This adds a lovely tang and slight sweetness. If you want a milder flavor, try using a balsamic glaze or reduce the amount slightly. Red wine vinegar can work too, but the taste will be less sweet.
Mozzarella cheese: Fresh mozzarella melts beautifully and has a mild taste that complements the chicken. If you can’t find fresh, low-moisture mozzarella works fine. For dairy-free, consider a melting plant-based cheese.
Cherry tomatoes: These add a juicy burst of acidity. You can substitute grape tomatoes or regular tomatoes chopped into smaller pieces. Roasted tomatoes bring out sweetness that balances the balsamic.
How Do I Get Perfectly Cooked and Juicy Chicken Breasts?
Cooking chicken breasts can be tricky—they dry out quickly if overcooked. Here’s how to keep them juicy and tender:
- Season the chicken well with salt and pepper before cooking for good flavor.
- Start by searing on medium-high heat in olive oil to brown the outside and lock in juices. Cook about 3-4 minutes per side until golden.
- Finish cooking in the oven with the sauce. This gentler heat helps the chicken stay moist without drying out.
- Use a meat thermometer to check doneness. The internal temperature should reach 165°F (74°C).
- Let the chicken rest a few minutes after baking to let the juices settle, so it stays juicy when cut.
Equipment You’ll Need
- Oven-safe skillet – I recommend a cast-iron or stainless-steel skillet because it heats evenly and can go straight from stove to oven.
- Meat thermometer – helps you check that your chicken is perfectly cooked without drying out.
- Cooking spoon or tongs – useful for flipping chicken and stirring the tomatoes and sauce.
- Baking sheet or oven-safe dish (optional) – if you prefer to finish cooking in the oven outside the skillet.
Flavor Variations & Add-Ins
- Use grilled chicken or turkey breasts instead of baked for a smoky flavor.
- Add sliced fresh basil or oregano on top after cooking for a fresh herby touch.
- Mix in slices of fresh mozzarella or sprinkle shredded parmesan for extra cheesy richness.
- Stir in some chopped spinach or arugula right before serving for a quick veggie boost.
Balsamic Chicken Breast with Mozzarella
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth (or water)
For the Topping and Garnish:
- 4 slices fresh mozzarella cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to cook. Overall, you’re looking at roughly 30-35 minutes from start to finish, including searing the chicken, baking it with the sauce, and melting the cheese on top. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
First, preheat your oven to 400°F (200°C). Season both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook them for 3-4 minutes on each side until they turn golden brown. Once seared, take the skillet off the heat.
2. Add Garlic, Tomatoes, and Liquids:
Next, scatter the minced garlic and cherry tomatoes around the chicken in the skillet. Pour the balsamic vinegar and chicken broth evenly over the chicken and tomatoes. This will add a lovely tangy sauce as it bakes.
3. Bake the Chicken:
Place the skillet in your preheated oven. Bake for 15-20 minutes or until the chicken is fully cooked through — aim for an internal temperature of 165°F (74°C).
4. Add Mozzarella and Finish Baking:
Remove the skillet from the oven, place one slice of fresh mozzarella on top of each chicken breast, then return the skillet to the oven. Bake for another 3-5 minutes, until the cheese melts and gets a bit bubbly.
5. Garnish and Serve:
Remove from the oven and sprinkle with chopped fresh parsley for a bright, fresh finish. Serve your balsamic chicken with the roasted cherry tomatoes and spoon the flavorful pan sauce over everything. Enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before cooking. Thaw them overnight in the fridge or use the cold water method for faster thawing. Pat them dry to get a nice sear.
What Can I Substitute for Fresh Mozzarella?
If you don’t have fresh mozzarella, you can use shredded mozzarella or another mild melting cheese like provolone. Keep in mind fresh mozzarella is creamier and melts more beautifully.
Can I Make This Dish Ahead of Time?
You can prepare and cook the chicken and sauce in advance, then refrigerate for up to 2 days. Reheat gently in the oven or on the stovetop before adding the mozzarella to melt fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the oven or microwave, adding a splash of broth if the sauce has thickened too much.