Balsamic Chicken Breast with Mozzarella is a simple, tasty dish that brings together juicy chicken, tangy balsamic glaze, and creamy melted mozzarella. The combination of flavors feels fresh and satisfying, with the balsamic adding a nice zing that really lifts the mild chicken and smooth cheese.
I love making this recipe when I want something quick but still a little special. One trick I use is to let the balsamic glaze reduce a bit more than usual, so it thickens and coats the chicken perfectly. It’s like the chicken gets a little sweet and tangy hug from the sauce every time you bite into it.
For serving, I usually pile it over a bed of greens or alongside some roasted veggies to keep things light and balanced. This dish is great for dinner when I want something that feels homemade but doesn’t keep me in the kitchen forever. It’s always a hit with family and friends, and I find myself making it again and again.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless and skinless for an easy cook and lean meal. If you prefer dark meat, thighs work well too—they stay juicy.
Balsamic vinegar: This adds tang and sweetness. Use aged balsamic for richer flavor or balsamic glaze if short on time.
Fresh mozzarella: It melts beautifully and adds creaminess. If unavailable, try provolone or fontina for a mild, melty cheese.
Cherry tomatoes: They roast quickly and add a juicy sweetness. Grape tomatoes work fine too.
Fresh herbs: Basil or parsley brighten the dish with freshness. Dried herbs can work if fresh aren’t at hand, but add less since dried is stronger.
How Do You Make the Perfect Balsamic Glaze for Chicken?
Getting the balsamic glaze right is key to balancing tangy and sweet flavors that coat the chicken nicely.
- Start with good quality balsamic vinegar for depth.
- Add a sweetener like honey or brown sugar to soften acidity.
- Simmer gently to reduce the liquid by about half; this thickens the glaze so it clings well.
- Watch carefully—over-reducing can make it too syrupy and hard to coat evenly.
By simmering the vinegar mixture for just a few minutes, you get a silky glaze that enhances the chicken without overpowering it. This simple step makes a big flavor difference!
Equipment You’ll Need
- Oven-safe skillet or cast-iron pan – I like this because it goes from stove to oven easily, saving time and dishes.
- Meat thermometer – Ensures your chicken is cooked perfectly without guessing.
- Wooden spoon or spatula – Great for stirring the sauce and scraping up bits from the pan.
- Oven mitts – Keeps you safe when transferring the hot skillet to the oven.
- Knife and cutting board – For chopping garlic and herbs, making prep quicker and cleaner.
Flavor Variations & Add-Ins
- Switch mozzarella with provolone or fontina for extra melty cheese that melts a bit differently.
- Add sautéed spinach or roasted zucchini around the chicken for a pop of greens and veggies.
- Incorporate sliced mushrooms when searing the chicken to add earthiness and texture.
- Use a splash of balsamic syrup instead of vinegar for a sweeter, richer glaze.
Balsamic Chicken Breast with Mozzarella
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
For The Balsamic Glaze:
- ½ cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Additional Ingredients:
- 1 cup cherry tomatoes
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil or parsley, chopped, for garnish
- Optional: fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to sear and simmer the glaze, plus 15-20 minutes baking time in the oven. Overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Once seared, remove the chicken from the pan and set aside.
2. Make the Balsamic Glaze:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the balsamic vinegar, add honey (or brown sugar), dried oregano, and basil. Let it simmer gently for 2-3 minutes, reducing the sauce slightly and allowing it to thicken.
3. Bake With Mozzarella and Tomatoes:
Return the chicken to the pan and nestle cherry tomatoes around it. Spoon some of the balsamic glaze evenly over each chicken breast, then top each breast with slices of fresh mozzarella. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the mozzarella is melted and bubbly.
4. Garnish and Serve:
Remove the pan from the oven. Sprinkle chopped fresh basil or parsley on top, and add thyme sprigs if you like. Serve the chicken warm, drizzling the extra balsamic glaze and roasted tomatoes over each plate. Enjoy your flavorful and juicy balsamic chicken breast with melted mozzarella!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the fridge overnight before cooking. This helps ensure even cooking and prevents extra moisture in the pan.
Can I Substitute Fresh Mozzarella with Shredded Cheese?
You can use shredded mozzarella or even provolone if fresh mozzarella isn’t available, but the texture and melting quality might be slightly different. Fresh mozzarella melts creamier and adds a nice softness.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water or broth to keep the chicken moist.
Can I Make This Dish Gluten-Free?
Absolutely! This recipe is naturally gluten-free as long as you use pure balsamic vinegar and check that any added ingredients don’t contain gluten.