Balsamic Chicken Breast with Mozzarella combines juicy, tender chicken breasts with a tangy balsamic glaze and creamy melted mozzarella on top. The flavors come together so nicely—the sweetness and acidity of the balsamic sauce balance perfectly with the richness of the cheese.
I love making this dish when I want something simple but special. The balsamic sauce is easy to prepare and it adds such a lovely depth without needing a lot of extra ingredients. Plus, when that mozzarella melts and stretches a little with each bite, it just feels like a comforting treat.
My favorite way to serve this balsamic chicken is alongside some roasted veggies or a fresh green salad. It’s also fantastic with a little crusty bread to soak up any extra sauce. This meal always feels like a winner at the dinner table, and I find myself coming back to it whenever I want something quick but satisfying.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts helps the chicken cook evenly and quickly. If you want juicier meat, try pounding them slightly thinner or use bone-in breasts with longer cooking time.
Balsamic Vinegar: This gives the dish its bright, tangy flavor. If you don’t have balsamic, a mix of red wine vinegar with a pinch of sugar can work as a substitute.
Mozzarella Cheese: Fresh mozzarella melts beautifully here for creamy texture. You can also use shredded mozzarella or a mild cheese like provolone.
Cherry Tomatoes & Mushrooms: These add color and a nice balance to the tangy sauce. You can swap cherry tomatoes with grape tomatoes or diced regular tomatoes if needed.
Honey or Brown Sugar: This optional ingredient softens the acidity of the balsamic. If you prefer, maple syrup or agave works well too.
How Can I Get Tender, Juicy Chicken Breasts Every Time?
Getting juicy chicken is key to this recipe. Here’s my easy way:
- Pat the chicken dry to get a nice sear without steaming.
- Don’t overcrowd the pan — leave space so heat circulates well.
- Cook over medium-high heat for a quick golden crust, about 3-4 minutes per side.
- Finish cooking in the oven to keep the inside tender and allow cheese to melt.
- Use a meat thermometer to check doneness; 165°F (75°C) is safe for chicken.
Resting the chicken for a few minutes after cooking helps keep juices locked in. This way, every bite stays moist and flavorful!
Equipment You’ll Need
- Oven-safe skillet – I like a cast-iron because it heats evenly and goes straight from stovetop to oven.
- Meat thermometer – helps ensure the chicken is cooked through without drying out.
- Knife and cutting board – for chopping garlic, basil, onions, and prepping veggies.
- Stirring spoon or spatula – to scrape up browned bits and mix ingredients smoothly.
- Oven – necessary for baking the chicken topped with cheese until melty.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or feta for different cheesy or salty flavors.
- Add sautéed spinach, kale, or zucchini for extra greens and texture.
- Use balsamic glaze instead of vinegar for a thicker, sweeter sauce.
- Include roasted garlic or fresh herbs—like thyme or rosemary—to boost the aroma and flavor.
How to Make Balsamic Chicken Breast with Mozzarella?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes
- 1/2 cup mushrooms, sliced
- 1/2 small red onion, diced
- 3/4 cup balsamic vinegar
- 1 teaspoon honey or brown sugar (optional)
- 1/2 cup shredded mozzarella cheese
- Fresh basil, chopped, for garnish
- 2 cloves garlic, minced
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and sear the chicken, plus 15-20 minutes to bake until cooked through and cheese is melted. So in total, expect about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts all over with salt and fresh black pepper.
2. Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, until nicely golden. Then remove the chicken and set aside temporarily.
3. Cook the Vegetables and Make the Sauce:
In the same skillet, add the diced red onion, minced garlic, sliced mushrooms, and cherry tomatoes. Cook for 3-4 minutes until they soften. Then pour in the balsamic vinegar along with the optional honey or brown sugar. Scrape any browned bits from the pan’s bottom and simmer for 2-3 minutes to slightly reduce the sauce.
4. Combine and Bake:
Return the chicken breasts to the pan and spoon some of the balsamic sauce and veggies on top. Sprinkle the shredded mozzarella cheese evenly over the chicken.
5. Bake and Serve:
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the mozzarella is melted and bubbly. Remove from the oven, sprinkle with fresh chopped basil, and serve hot, spooning the balsamic tomato and mushroom sauce over the chicken.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and a juicy result.
What Can I Substitute for Mozzarella Cheese?
You can use provolone, fontina, or even feta cheese for a different flavor. Shredded mozzarella works well too if you don’t have fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the balsamic sauce and sear the chicken ahead, then assemble and bake just before serving to keep the mozzarella fresh and melty.
