Balsamic Chicken Breast with Mozzarella is a simple and tasty dish that combines juicy chicken with the sharp sweetness of balsamic vinegar and the creamy melt of fresh mozzarella. The chicken gets a lovely tangy glaze from the balsamic, which pairs perfectly with the soft, gooey cheese on top. It’s a meal that feels light but also filling, with just the right mix of flavors.
I love making this recipe on busy weeknights because it doesn’t take long to put together, and the balsamic glaze feels like a special touch without extra fuss. I sometimes add fresh basil or a sprinkle of pepper for a little extra brightness. It’s one of those meals that looks fancy but is really straightforward, which always impresses friends and family.
My favorite way to serve this balsamic chicken is with a simple side of roasted vegetables or a fresh green salad. The tangy chicken and creamy mozzarella go great with crisp, cool veggies or some buttery mashed potatoes. Every time I make it, it feels like a small celebration of homemade comfort food that’s both fresh and satisfying.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes cooking quick and easy. If you prefer, thighs work well too and stay juicy.
Balsamic vinegar: This adds tangy sweetness and depth. If you don’t have balsamic on hand, red wine vinegar mixed with a bit of honey can work.
Cherry tomatoes: They burst and sweeten while baking. You can substitute grape tomatoes or even diced fresh tomatoes.
Mozzarella cheese: Fresh mozzarella melts beautifully over the chicken for creamy texture. If unavailable, use sliced provolone or a mild mozzarella blend.
Olive oil and garlic: Basic but essential for flavor—garlic adds a fragrant boost and olive oil helps with searing and caramelization.
How Do You Get Juicy Chicken with a Perfect Balsamic Glaze?
Searing the chicken first locks in moisture and creates a nice browned crust. Don’t rush this step—cook on medium-high heat until golden on both sides.
- Add garlic after searing to avoid burning it.
- Pour in balsamic vinegar and bake—this gentle oven cooking finishes the chicken and lets the sauce thicken.
- Keep an eye so the chicken stays tender but fully cooked. Use a meat thermometer if you have one—160°F (71°C) is a good target.
- Adding mozzarella at the end lets it melt without drying out the chicken.
Equipment You’ll Need
- Oven-safe skillet: I recommend a heavy-duty skillet so you can sear and bake without transferring dishes. Cast iron is perfect for even heat.
- Meat thermometer: Handy for checking that the chicken reaches 160°F (71°C) for safety and juiciness.
- Cooking tongs or spatula: Makes flipping the chicken easy without tearing the meat.
- Oven mitts: For safely handling the hot skillet when transferring it in and out of the oven.
Flavor Variations & Add-Ins
- Protein swaps: Use chicken thighs for extra tenderness or try pork chops for a different twist.
- Cheese options: Swap mozzarella for provolone, fontina, or even goat cheese for different creamy textures.
- Herb and spice boosts: Add fresh thyme, basil, or a pinch of red pepper flakes for extra flavor.
- Vegetable add-ins: Incorporate sliced zucchini, bell peppers, or spinach to make it more filling and colorful.
Balsamic Chicken Breast with Mozzarella
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 3/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 4 oz fresh mozzarella cheese, sliced or torn
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and roughly 25 minutes to cook — including searing the chicken and baking it with the balsamic glaze and mozzarella. Plan for about 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Season:
Set your oven to 375°F (190°C). While it warms up, season the chicken breasts on both sides with salt and freshly ground black pepper.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 4-5 minutes on each side until they are golden brown. This seals in the juices for tender chicken.
3. Add Garlic and Balsamic:
Stir in the minced garlic, sautéing it just until fragrant, about 30 seconds. Then pour the balsamic vinegar into the skillet and scatter the cherry tomatoes around the chicken.
4. Bake the Chicken:
Transfer the skillet to the preheated oven. Bake for about 15 minutes until the chicken is nearly cooked through and the tomatoes start to burst.
5. Add Mozzarella and Finish Baking:
Remove the skillet from the oven carefully. Add mozzarella slices or torn pieces on top of each chicken breast. Return the skillet to the oven and bake for an additional 5-7 minutes, or until the mozzarella is melted and bubbly.
6. Garnish and Serve:
Take the skillet out of the oven. Sprinkle the fresh chopped parsley over the chicken and tomatoes. Serve the chicken breasts hot, spooning some of the roasted tomatoes and balsamic sauce over the top for extra flavor.
Can I Use Frozen Chicken Breast for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps them cook evenly and prevents excess moisture that can affect searing.
Can I Substitute the Mozzarella Cheese?
Absolutely! Fresh mozzarella is ideal for its creamy melt, but you can use provolone, fontina, or even a mild mozzarella blend if needed. Just choose a cheese that melts well.
How Should I Store Leftovers?
Store any leftover chicken and tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the cheese melty.
Can I Prepare This Dish Ahead of Time?
You can sear the chicken and prepare the balsamic tomatoes ahead, then assemble and bake just before serving. This helps save time on busy days.