In my home, chicken isn’t just a protein—it’s practically a food group. With two energetic kids who request “chicken something” at least twice a week and a partner who secretly grades every poultry dish on a mental scoreboard, I’m always looking for ways to make chicken exciting again. One weekday evening, after a long day of juggling emails, errands, and snack negotiations with a toddler, I opened the fridge and spotted a lonely container of cherry tomatoes and a block of mozzarella nearing its expiration date.

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I didn’t have the energy for a complicated recipe, but I wanted dinner to feel a little special—like something we might have on a Friday night when the TV is paused and we sit down as a family. That’s when this dish came to life. Juicy chicken breasts, baked with a tangy-sweet balsamic glaze, covered in bubbling mozzarella and surrounded by bursting roasted cherry tomatoes. It felt like a cozy Italian restaurant came to visit our kitchen.

Everyone at the table, even my tomato-skeptical daughter, had second helpings. This balsamic baked chicken isn’t fussy or overly fancy, but it carries itself with elegance. And let’s just say: it earned top scores from the home critics.

Short Description

Tender chicken breasts baked in a garlic-infused balsamic glaze, topped with melty mozzarella and juicy roasted cherry tomatoes—an easy, healthy, and flavor-packed dinner.

Key Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 teaspoons Italian seasoning
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
2 tablespoons balsamic vinegar
1 tablespoon honey
2 cloves garlic, minced
Fresh basil leaves, for garnish (optional)

Tools Needed

1 medium-sized baking dish
Small mixing bowl
Whisk or fork
Measuring spoons
Knife and cutting board
Oven-safe meat thermometer (recommended)

Cooking Instructions

Step 1: Prep the Chicken
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a small amount of olive oil or cooking spray. Rub each chicken breast with olive oil, then sprinkle both sides with Italian seasoning, salt, and pepper. Arrange them in the baking dish in a single layer.

Step 2: Make the Balsamic Glaze
In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic until well combined. This will form the sweet and savory glaze that coats the chicken and tomatoes.

Step 3: Assemble the Dish
Scatter the halved cherry tomatoes evenly around the chicken. Pour the balsamic glaze evenly over the chicken and tomatoes, ensuring each piece is lightly coated.

Step 4: Bake the Chicken
Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes. The chicken should reach an internal temperature of about 160°F (71°C) at this stage. The tomatoes will begin to blister and release their juices into the glaze.

Step 5: Add Cheese and Finish Baking
Carefully remove the dish from the oven. Top each chicken breast with a generous handful of shredded mozzarella. Return the dish to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F (74°C).

Step 6: Serve
Let the dish rest for 2–3 minutes before serving. Garnish with fresh basil leaves and an optional extra drizzle of balsamic vinegar. Serve hot with roasted vegetables, mashed potatoes, or a fresh green salad.

Why You’ll Love This Recipe

– Sweet and tangy balsamic glaze pairs perfectly with the melty mozzarella

– Simple ingredients, big flavor payoff

– Quick and easy weeknight dinner

– High in protein, low in fuss

– Great for meal prepping—reheats beautifully

– Elegant enough for guests, easy enough for a Tuesday

– Kid-approved (even with tomatoes!)

Mistakes to Avoid & Solutions

Overcooking the chicken
Chicken breasts can dry out quickly. Use a meat thermometer and remove the chicken at 160°F before finishing with cheese.

Using watery tomatoes
Cherry tomatoes are ideal because they roast beautifully without making the dish soggy. Avoid large tomatoes that release too much water.

Skipping the glaze whisk
Make sure your balsamic glaze is fully blended—honey tends to sink. Whisk thoroughly to prevent uneven sweetness.

Not seasoning the chicken
The balsamic adds flavor, but seasoning the chicken itself makes a big difference. Don’t skimp on salt, pepper, and Italian seasoning.

Adding cheese too early
If you top the chicken with mozzarella at the beginning, it may burn. Add it in the last few minutes to get a perfect melt.

Serving and Pairing Suggestions

This dish shines when plated simply but thoughtfully. Serve alongside:

– Roasted garlic green beans or asparagus

– A wild rice pilaf or creamy mashed potatoes

– Fresh arugula salad with lemon vinaigrette

– Crusty artisan bread to mop up the juices

– A glass of dry white wine like Sauvignon Blanc or a light red like Pinot Noir

Perfect for a plated dinner or a rustic family-style presentation in the baking dish.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap each chicken breast in foil and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating (Oven): Place in a baking dish, cover with foil, and warm at 325°F for 10–12 minutes.

Reheating (Microwave): Heat on medium for 1–2 minutes, covered. Add a splash of water or broth if needed to retain moisture.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Boneless thighs will work well. Bake a little longer, about 25–30 minutes before adding cheese.

2. What can I use if I don’t have honey?
Maple syrup or brown sugar (1:1 swap) works great to provide a similar sweetness.

3. Is this dish gluten-free?
Yes, as long as your balsamic vinegar and seasonings are certified gluten-free.

4. Can I make this ahead of time?
You can prep the chicken and glaze ahead, then bake when ready. Add cheese just before the final baking.

5. How do I know when the chicken is done?
Use a meat thermometer. The thickest part should register 165°F (74°C). The juices should run clear when sliced.

Tips & Tricks

– Pound thick chicken breasts slightly for even cooking

– Line the baking dish with foil or parchment for easy cleanup

– Let the chicken rest a few minutes after baking to lock in juices

– Garnish with balsamic reduction for a fancier finish

– Add a sprinkle of red pepper flakes if you like a little heat

– Use freshly shredded mozzarella—it melts more evenly than pre-shredded

Recipe Variations

Caprese Twist:
Add fresh tomato slices and basil leaves under the mozzarella for a Caprese-style version. Bake the same way.

Creamy Balsamic Chicken:
Mix 2 tablespoons of cream cheese into the balsamic glaze before pouring it over the chicken for a rich, creamy finish.

Spicy Version:
Add ½ teaspoon crushed red pepper flakes to the glaze and top with a spicy pepper jack cheese instead of mozzarella.

Veggie Lover’s Version:
Add sliced zucchini and bell peppers around the chicken with the tomatoes. Bake slightly longer (30 minutes before cheese).

Low-Sugar Variation:
Skip the honey and use balsamic reduction, which is naturally sweeter. No added sugar needed.

Final Thoughts

This balsamic baked chicken is one of those rare weeknight dinners that hits all the right notes—simple, satisfying, and effortlessly elegant. It brings together bold, bright flavors with minimal prep and cleanup. The sweet acidity of the balsamic glaze, the melty richness of mozzarella, and the pop of roasted tomatoes feel like comfort and class on a plate. For busy evenings when you still want dinner to feel thoughtful, this recipe delivers.

Every time I make it, I’m reminded that cooking doesn’t need to be complicated to be memorable. It’s in the aroma that fills the kitchen, the bubbling cheese just out of the oven, and the quiet moment when everyone takes that first bite and nods. That’s the kind of recipe I always want more of—and I think you will too.

Balsamic Baked Chicken Breast With Mozzarella Cheese