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Baked Balsamic Chicken with Tomatoes and Mozzarella

Baked balsamic chicken with tomatoes, melted mozzarella, and basil in a white ceramic dish on white marble.
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Baked Balsamic Chicken with Tomatoes and Mozzarella combines tender chicken breasts with a sweet and tangy garlic sauce, juicy tomatoes, and melted cheese. Ready in 45 minutes, this simple skillet dinner pairs beautifully with rice, pasta, or crusty bread.

Ingredients

Scale

Sauce

  • ⅓ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive or avocado oil
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard

Tomato Mozzarella

  • 8 ounces grape tomatoes, halved
  • 8 ounces fresh mozzarella balls, drained; halve ciliegine or leave pearls whole
  • 2 tablespoons finely chopped fresh basil

Chicken

  • 2 pounds boneless, skinless chicken breasts, pounded to even thickness
  • 2 tablespoons avocado oil or another oil suited to high heat
  • Kosher salt and freshly ground black pepper, to taste throughout

Instructions

  1. Prepare the sauce: Preheat the oven to 400°F. Whisk together the balsamic vinegar, honey, sauce oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper.
  2. Mix the topping: In a separate bowl, combine the tomatoes, mozzarella, and basil. Season lightly with salt and pepper.
  3. Sear the chicken: Heat the chicken oil in a large oven safe skillet over medium high heat. Season the chicken with salt and pepper, then sear in a single layer for 1 to 2 minutes per side until lightly golden.
  4. Add the sauce: Pour the sauce into the skillet and bring to a simmer, scraping up the browned bits. Remove from the heat and distribute the tomato mozzarella mixture over the chicken.
  5. Bake and rest: Bake uncovered for 18 to 23 minutes, until the thickest part of the chicken reaches 165°F. Rest for 5 minutes before serving with the pan sauce.

Notes

  • Use balsamic vinegar rather than bottled balsamic glaze.
  • Drain the mozzarella thoroughly to avoid watering down the sauce.
  • Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days. Reheat gently to 165°F.

Nutrition

Keywords: Balsamic Chicken

Find it online: https://thesavorymama.com/baked-balsamic-chicken-with-tomatoes-and-mozzarella/