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Balsamic Baked Chicken Breast with Mozzarella Cheese

Balsamic Baked Chicken Breast with Mozzarella Cheese

A flavorful dish featuring tender chicken breasts baked in a tangy balsamic sauce topped with gooey mozzarella cheese, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil For searing and greasing the baking dish
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup Your choice!
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • Fresh basil or parsley for garnish Optional but recommended

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
  2. Season both sides of the chicken breasts with salt and pepper.
  3. In a small bowl, whisk together balsamic vinegar, honey or maple syrup, dried basil, dried oregano, and minced garlic to create the balsamic sauce.
Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for about 2–3 minutes on each side until golden brown.
  2. Transfer the chicken to the prepared baking dish. Pour the balsamic mixture over the chicken, and scatter the halved cherry tomatoes around.
  3. Bake for 20–25 minutes, or until the chicken is almost cooked through (it should reach about 160°F).
  4. Remove from the oven, sprinkle shredded mozzarella over each breast, and return to the oven. Bake for an additional 5–10 minutes, until the cheese is bubbly and the chicken reaches a safe internal temperature of 165°F.
  5. Garnish with fresh basil or parsley, if desired. Serve warm and enjoy.

Notes

For the best flavor, consider marinating the chicken in the balsamic sauce for an hour or overnight. You can also experiment with different cheeses, like provolone or fontina. If you have leftovers, store them in an airtight container for up to 3–4 days in the refrigerator, or freeze for longer storage.