Balsamic Baked Chicken Breast (Printable Version)

Tender chicken baked in balsamic glaze with melted mozzarella and fresh basil

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade & Glaze

02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs (or mixed oregano/basil/thyme)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 8 oz fresh mozzarella cheese, sliced
10 - 2 medium tomatoes, sliced
11 - Fresh basil leaves, for garnish
12 - Optional: 1 tablespoon balsamic glaze (for drizzling)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Italian herbs, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the balsamic marinade over the chicken, turning to coat evenly.
04 - Bake uncovered for 20 minutes to begin cooking the chicken and allow flavors to develop.
05 - Remove the baking dish from the oven. Top each chicken breast with tomato slices and mozzarella cheese.
06 - Return to the oven and bake for an additional 8–10 minutes, or until the chicken is cooked through (internal temperature 165°F) and the cheese is melted and bubbly.
07 - If desired, broil for 2–3 minutes for a golden, lightly browned top.
08 - Let rest for 3 minutes. Garnish with fresh basil and drizzle with extra balsamic glaze before serving.

# Expert Advice:

01 -
  • The balsamic honey glaze creates this incredible sweet and tangy caramelization that makes the chicken taste like it came from a fancy Italian kitchen
  • Its one of those rare dishes that looks impressive enough for dinner guests but is secretly just 15 minutes of hands on time
  • The combination of melted mozzarella and fresh basil hits all the comfort food notes while still feeling light and fresh
02 -
  • I learned the hard way that cheap balsamic vinegar can make the whole dish taste harsh and acidic so spring for the good stuff
  • The resting period is not optional if you cut into the chicken immediately all those juices will end up on your cutting board instead of in the meat
  • If your chicken breasts are super thick pound them to an even thickness or theyll dry out on the edges before the center is done
03 -
  • Pat your chicken really dry before adding the marinade or the glaze wont adhere properly and youll miss out on that caramelized exterior
  • Room temperature chicken cooks more evenly so take it out of the fridge about 20 minutes before you plan to start cooking
  • If your balsamic glaze gets too thick while the chicken bakes add a splash of water to thin it back down

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