Introduction
Balsamic baked chicken with mozzarella transforms ordinary weeknight dinners into something extraordinary. This recipe holds a special place in our family kitchen, reminiscent of those Sunday evenings when our father Albert would experiment with his favorite balsamic vinegar, creating dishes that filled our little eatery with the most incredible aromas. The combination of tangy balsamic glaze and melted mozzarella creates a harmony of flavors that speaks to both comfort and sophistication. What makes this dish truly special is its simplicity – using just a handful of quality ingredients to create a meal that looks and tastes like it came from an upscale restaurant.
Table of Contents
Ingredientst
For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 oz each / 170-225g)
- 3 tablespoons extra virgin olive oil (45ml)
- 1/3 cup balsamic vinegar (80ml)
- 2 tablespoons honey (30ml)
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning (5ml)
- 1/2 teaspoon salt (2.5ml)
- 1/4 teaspoon black pepper (1ml)
- 1 cup fresh mozzarella cheese, sliced (240g)
- 2 tablespoons fresh basil, chopped (for garnish)
Quality and Sourcing Notes:
- Choose organic, free-range chicken breasts for best flavor
- Use aged balsamic vinegar for deeper complexity
- Fresh mozzarella melts better than pre-shredded varieties
- Substitute honey with maple syrup for different sweetness profile
Step-by-Step Instructions
- Preheat and Prepare (5 minutes): Preheat your oven to 425°F (220°C). Line a 9×13-inch baking dish with parchment paper for easy cleanup.
- Prepare the Marinade (3 minutes): In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Season the Chicken (5 minutes): Pat chicken breasts dry with paper towels. If breasts are thick, pound to even 1-inch thickness for uniform cooking. Place chicken in the prepared baking dish.
- Marinate (10 minutes): Pour the balsamic mixture over chicken, turning to coat both sides. Let marinate at room temperature for 10 minutes, or refrigerate up to 4 hours for deeper flavor.
- Initial Baking (20 minutes): Bake uncovered for 20 minutes. The chicken should start developing a golden color and internal temperature should reach 155°F (68°C).
- Add Mozzarella (5 minutes): Remove from oven and top each breast with mozzarella slices. Return to oven for 5-7 minutes until cheese is melted and bubbly, and chicken reaches 165°F (74°C).
- Rest and Serve (5 minutes): Let chicken rest for 5 minutes before serving. Garnish with fresh basil and drizzle with pan juices.
Recipe Overview
- Cuisine Type: Italian-American
- Difficulty Level: Beginner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Dietary Classifications: Gluten-free, Low-carb, Keto-friendly
Equipment and Tools
- 9×13-inch baking dish (23x33cm) – ceramic or glass preferred
- Small mixing bowl (2-cup capacity)
- Wire whisk – for smooth marinade consistency
- Meat thermometer – essential for food safety
- Sharp knife – for mincing garlic and slicing mozzarella
- Cutting board – separate boards for raw chicken and cheese
- Measuring cups and spoons – for accurate measurements
- Paper towels – for patting chicken dry
- Parchment paper – prevents sticking and easy cleanup
Serving Suggestions
Plating: Slice chicken diagonally and fan on plates, drizzling with caramelized pan juices. Garnish Ideas: Fresh basil leaves, cherry tomato halves, or a sprinkle of aged Parmesan. Side Dishes: Serve with creamy garlic tomato pasta or our refreshing cucumber salad for a complete meal. Wine Pairings: Pairs beautifully with Pinot Grigio, Chianti, or a light Merlot.
Nutritional Information (Per Serving)
- Calories: 365
- Protein: 42g
- Carbohydrates: 8g
- Fat: 18g
- Saturated Fat: 7g
- Fiber: 0g
- Sugar: 7g
- Sodium: 485mg
Health Benefits: High in lean protein, contains antioxidants from balsamic vinegar, and provides calcium from mozzarella cheese.
Storage and Reheating
Refrigeration: Store leftover chicken in airtight containers for up to 3 days in the refrigerator. Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating. Reheating: Reheat in 350°F (175°C) oven for 15-20 minutes, covered with foil to prevent drying. Microwave individual portions on 50% power for 2-3 minutes, checking frequently.
Expert Tips and Variations
Professional Tips:
- Pound chicken to even thickness for uniform cooking
- Don’t skip the resting period – it keeps juices sealed
- For extra caramelization, broil for 1-2 minutes at the end
Common Mistakes to Avoid:
- Overcooking leads to dry chicken
- Adding cheese too early causes burning
- Not checking internal temperature risks food safety
Creative Variations:
- Mediterranean Style: Add sun-dried tomatoes and olives
- Caprese Version: Include sliced tomatoes with the mozzarella
- Herb-Crusted: Mix breadcrumbs with the cheese topping
Seasonal Adaptations: Summer – add fresh tomatoes; Fall – incorporate roasted vegetables; Winter – serve with our hearty farmhouse hamburger potato bake.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Use bone-in thighs and increase cooking time to 35-40 minutes until internal temperature reaches 165°F.
Q: What if I don’t have balsamic vinegar?
A: Substitute with red wine vinegar mixed with a tablespoon of brown sugar, though the flavor will be different.
Q: Can this be made ahead?
A: Yes, marinate chicken up to 24 hours in advance. Add mozzarella only during the final baking stage.
Q: My chicken turned out dry – what went wrong?
A: Likely overcooked. Always use a meat thermometer and remove at exactly 165°F. The resting period helps redistribute juices.
Q: Can I double this recipe for a crowd?
A: Yes, use two baking dishes or one large roasting pan. Cooking time may increase by 5-10 minutes.
Q: What’s the best way to slice the mozzarella?
A: Use a sharp knife to cut 1/4-inch thick slices. Fresh mozzarella is softer, so chill it first for easier slicing.
Q: Can I make this dairy-free?
A: Replace mozzarella with dairy-free cheese alternatives, though melting characteristics may vary. Our easy spicy chicken rigatoni offers another flavorful option.
Juicy Balsamic Baked Chicken with Melted Mozzarella
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a 9×13-inch baking dish with parchment paper.
- Whisk olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper in a small bowl.
- Pat chicken dry. Pound to 1-inch thickness if needed and place in baking dish.
- Pour marinade over chicken and coat both sides. Marinate 10 minutes (or up to 4 hours in fridge).
- Bake uncovered for 20 minutes, until golden and internal temp is 155°F (68°C).
- Top chicken with mozzarella slices. Bake 5-7 more minutes until cheese melts and chicken reaches 165°F (74°C).
- Let chicken rest 5 minutes. Garnish with basil and drizzle with pan juices before serving.
