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Balsamic Baked Chicken Breast With Mozzarella Cheese Recipe
Ben Carraoli

Balsamic Baked Chicken Breast With Mozzarella Cheese Recipe

I’ve tried a lot of chicken recipes, but this balsamic baked chicken breast with mozzarella cheese quickly became my favorite. The combination of tangy balsamic, sweet roasted tomatoes, and gooey melted mozzarella is irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken Breasts – 4 boneless skinless (choose fresh, not frozen, for juicier results)
  • Balsamic Vinegar – 1/3 cup adds tangy-sweet depth that caramelizes beautifully
  • Brown Sugar – 2 tablespoons balances the acidity of the balsamic
  • Garlic – 2 tablespoons minced fresh garlic works best; it gives a fragrant punch
  • Grape Tomatoes – 1 cup halved roast them for natural sweetness and juiciness
  • Red Onion – 1 small thinly sliced (adds mild sweetness and flavor complexity)
  • Olive Oil – 2 tablespoons for coating the chicken and roasting veggies evenly
  • Dried Oregano – 1 teaspoon enhances the Italian-inspired flavor
  • Dried Basil – 1 teaspoon complements oregano and tomato flavors
  • Salt – 1 teaspoon season according to taste
  • Black Pepper – 1/2 teaspoon freshly ground adds a subtle heat
  • Mozzarella Cheese – 1 cup shredded grate fresh for better melting and flavor
  • Fresh Parsley – for garnish optional, adds color and freshness

Method
 

  1. Start by preheating your oven to 430°F (220°C). Lightly grease a baking dish to prevent sticking and set it aside while you prepare the chicken and sauce. This ensures the chicken cooks evenly and doesn’t dry out.
  2. Place the chicken breasts in the baking dish and drizzle with olive oil. Sprinkle oregano, basil, salt, pepper, and half of the minced garlic over the chicken. This step infuses the meat with a fragrant, balanced flavor before roasting.
  3. Scatter halved grape tomatoes and sliced red onion around the chicken. These vegetables release natural sweetness and juices while baking, complementing the balsamic glaze perfectly.
  4. In a small mixing bowl, whisk together balsamic vinegar, brown sugar, and remaining garlic. Pour this mixture evenly over the chicken and vegetables, ensuring every piece is coated for maximum flavor.
  5. Bake the chicken for 20–25 minutes until fully cooked and juicy. Sprinkle shredded mozzarella over the top, then switch your oven to broil for 4–5 minutes until the cheese is golden and bubbly. Watch closely to avoid burning.
  6. Finish with freshly chopped parsley or basil for a touch of color and freshness. Serve the chicken with rice, pasta, or bread to soak up the delicious pan juices. This dish makes for a complete, flavorful meal.

Notes

  • I like to pound the chicken breasts slightly for even cooking.
  • Roasting tomatoes and onions a little longer enhances their natural sweetness.
  • Let the chicken rest for 5 minutes after baking to lock in juices.
  • I sometimes add a drizzle of balsamic reduction at the end for extra flavor.
  • Freshly shredded mozzarella melts better than pre-shredded varieties.