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Balsamic Chicken with Tomato Mozzarella Recipe

ByMadison
Jump to Recipe· 4.5 from 29 reviews

If you’re looking for a dinner that’s both elegant and effortless, trust me, this Balsamic Chicken with Tomato Mozzarella Recipe is going to become your new go-to. Juicy chicken breasts soak up a rich, tangy balsamic sauce, and when you top it all off with sweet tomatoes and creamy mozzarella, you get a fresh, flavorful dish that’s fancy enough for guests but simple enough for busy weeknights. I promise, once you try this, you’ll want to make it again and again.

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Why This Recipe Works

  • Balanced Flavors: The tangy balsamic glaze perfectly complements the sweetness of grape tomatoes and the creaminess of fresh mozzarella.
  • One-Pan Convenience: You cook everything in one skillet, which means less cleanup and more time enjoying your meal.
  • Moist & Tender Chicken: Pounding the chicken evenly and a quick sear ensures juicy, evenly cooked breasts every time.
  • Fresh Herbs & Simple Ingredients: Using fresh basil and pantry staples makes this recipe both accessible and bursting with flavor.
Balsamic Chicken with Tomato Mozzarella, Easy Balsamic Chicken, Tomato Mozzarella Chicken, One-Pan Balsamic Chicken, Effortless Chicken Dinner - The dish shows a white round pan filled with four layers of cooked chicken pieces topped with melted white cheese. Around and on top of the chicken, there are many red halved cherry tomatoes scattered evenly. Bright green basil leaves are placed on top, adding a fresh color contrast. The sauce in the pan is lightly golden and slightly oily, surrounding the chicken and tomatoes. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Balsamic Chicken with Tomato Mozzarella Recipe shines because of its fresh, wholesome ingredients that play well together. Shopping for ripe grape tomatoes and high-quality mozzarella really elevates the dish, so I always recommend looking for the freshest you can find.

Balsamic Chicken with Tomato Mozzarella, Easy Balsamic Chicken, Tomato Mozzarella Chicken, One-Pan Balsamic Chicken, Effortless Chicken Dinner - Flat lay of two whole boneless, skinless chicken breasts, a small white ceramic bowl with deep brown balsamic vinegar, a small white bowl of golden honey, a small white bowl of light green avocado oil, two peeled garlic cloves, a small white bowl of mixed Italian seasoning herbs, a small white bowl of smooth Dijon mustard, a cluster of halved vibrant red grape tomatoes, fresh white mozzarella ciliegine balls, and a few bright green basil sprigs, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Balsamic Vinegar: Provides the rich, tangy base of the sauce that balances sweetness and acidity beautifully.
  • Honey: Adds a subtle sweetness to mellow out the vinegar’s sharpness.
  • Avocado or Olive Oil: For searing chicken and creating a luscious sauce base; avocado oil has a higher smoke point if you want to sear hotter.
  • Garlic: Minced fresh garlic brings that aromatic punch that makes everything taste more vibrant.
  • Italian Seasoning: A blend of herbs that rounds out the sauce with an herby depth.
  • Dijon Mustard: Adds a subtle tang and helps emulsify the sauce for a silky finish.
  • Grape Tomatoes: Their natural sweetness and juiciness burst in your mouth, perfect with chicken.
  • Fresh Mozzarella Balls (ciliegine or pearls): Creamy and mild, they melt slightly but keep their shape, adding a luscious contrast.
  • Fresh Basil: Adds bright, peppery notes that lift the dish.
  • Boneless, Skinless Chicken Breasts: Pounded evenly so they cook uniformly — no tough or dry spots.
  • Kosher Salt & Fresh Black Pepper: To season and enhance all the flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play with this Balsamic Chicken with Tomato Mozzarella Recipe depending on the season or what’s in my fridge. Feel free to adjust the herbs or swap the chicken for thighs if you enjoy darker meat — it works wonderfully.

  • Variation: For a spicy kick, toss in some red pepper flakes into the balsamic sauce — I love this on cooler nights for a little warmth.
  • Dietary Modification: Use dairy-free mozzarella alternatives if you’re avoiding dairy — fresh cashew-based cheeses bring a lovely creaminess too.
  • Seasonal Changes: In fall and winter, swap fresh basil for thyme or oregano for a heartier herbal flavor.

Step-by-Step: How I Make Balsamic Chicken with Tomato Mozzarella Recipe

Step 1: Whisk Together That Divine Balsamic Sauce

Start by mixing balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. Season it with salt and pepper, then set it aside. This sauce will sizzle in your pan and create that gorgeous glaze on the chicken, so get this ready early for smooth sailing.

Step 2: Prep Tomato Mozzarella Topping

In another bowl, toss together halved grape tomatoes, fresh mozzarella balls, and finely chopped basil with a pinch of salt and pepper. This mix of fresh and creamy will sit atop the chicken during baking and melt slightly to create a beautiful, tasty topping.

Step 3: Sear the Chicken Perfectly

Preheat your oven to 400°F, then heat the oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper. Once the oil shimmers, place the chicken in the skillet and cook for 1-2 minutes on each side until lightly golden brown. This quick sear locks in the juices, keeping your chicken tender and flavorful.

Step 4: Glaze, Garnish, and Bake

Pour the balsamic sauce over the chicken and watch it come to a simmer—make sure you scrape up those delicious browned bits from the bottom with a wooden spoon; it adds so much flavor. Then, remove the pan from heat and scatter the tomato mozzarella mixture over the chicken. Pop the whole skillet in your oven and bake uncovered for 18-23 minutes until the chicken’s internal temperature hits 165°F. Let it rest for 5 minutes once out of the oven.

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Pro Tips for Making Balsamic Chicken with Tomato Mozzarella Recipe

  • Pound the Chicken Evenly: I can’t stress this enough — pounding the breasts ensures even cooking and juicy texture, so don’t skip it!
  • Use an Oven-Safe Skillet: It makes transitioning from stovetop to oven seamless, saving time and avoiding extra dishes.
  • Scrape Those Brown Bits: They’re full of flavor—use a wooden spoon to incorporate them into the balsamic sauce before baking.
  • Rest Before Serving: Letting the chicken rest keeps those juices locked in, making the meat tender and moist.

How to Serve Balsamic Chicken with Tomato Mozzarella Recipe

Balsamic Chicken with Tomato Mozzarella, Easy Balsamic Chicken, Tomato Mozzarella Chicken, One-Pan Balsamic Chicken, Effortless Chicken Dinner - A black skillet holds four brown, cooked chicken fillets layered with melted white cheese on top. Around and on the chicken are bright red cherry tomatoes, some whole and some sliced in halves, mixed with green basil leaves. The chicken sits in a light brown sauce that fills the skillet. The skillet rests on a white marbled surface with a white cloth underneath and fresh red tomatoes and green basil leaves are visible at the top corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like a sprinkle of extra fresh basil and sometimes a dash of flaky sea salt on top just before serving—it adds a fresh pop that brightens up the whole plate. A grind of black pepper over the cheese never hurts either!

Side Dishes

This chicken pairs beautifully with a simple green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or zucchini. I also love serving it alongside garlic mashed potatoes or creamy polenta for a comforting meal.

Creative Ways to Present

For dinner parties, I sometimes arrange the chicken on a large platter garnished with fresh basil leaves and lemon wedges. Drizzling a little extra balsamic glaze over the top just before serving makes it look professionally plated every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors meld even more overnight, so it often tastes better the next day!

Freezing

I’ve frozen cooked chicken breasts from this recipe wrapped tightly in foil and placed in a freezer bag. They freeze well for up to 2 months. Just make sure to thaw them overnight in the fridge before reheating.

Reheating

To keep that lovely balsamic glaze intact, I reheat leftovers gently in a skillet over low heat, covered, until warmed through. Microwaving works in a pinch but can dry out the chicken if you’re not careful.

FAQs

  1. Can I use chicken thighs instead of breasts for this Balsamic Chicken with Tomato Mozzarella Recipe?

    Absolutely! Chicken thighs have more fat and tend to stay juicier, which works beautifully with the balsamic sauce. Just make sure to adjust your cooking time—they’ll likely need a few extra minutes to reach full doneness.

  2. What kind of balsamic vinegar should I use?

    Use a good-quality, but not necessarily aged, balsamic vinegar—you want one that’s flavorful with a nice balance of sweetness and acidity. Avoid very cheap ones, as they can taste sour or harsh.

  3. Can I make this recipe gluten-free?

    Yes! This recipe is naturally gluten-free as long as you double-check that your Dijon mustard and Italian seasoning don’t contain any hidden gluten ingredients.

  4. How do I know when the chicken is cooked perfectly?

    The safest way is to use a meat thermometer and check for an internal temperature of 165°F. If you don’t have one, ensure the juices run clear and the meat is no longer pink inside.

  5. Can I prepare parts of this recipe ahead of time?

    Totally! You can whisk together the balsamic sauce and toss the tomato mozzarella mixture a few hours before cooking—just keep them refrigerated separately until you’re ready to assemble and bake.

Final Thoughts

This Balsamic Chicken with Tomato Mozzarella Recipe is one of those dishes that feels like a treat but comes together so easily, you’ll want to make it regularly. It’s my personal favorite when I’m craving a simple dinner that still impresses, bursting with layers of tangy balsamic, juicy tomatoes, and melty mozzarella. I hope you enjoy this recipe as much as I do—go ahead, give it a try, and soon it might just become a beloved staple in your kitchen too.

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Balsamic Chicken with Tomato Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 29 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

One Pan Balsamic Chicken is a flavorful and easy-to-make dish that features tender, pounded chicken breasts cooked in a tangy balsamic sauce, topped with fresh grape tomatoes, mozzarella, and basil. Cooked in a single oven-safe skillet, this recipe delivers a delicious, juicy main course perfect for a weeknight dinner or casual entertaining.

Ingredients

Sauce

  • ⅓ cup balsamic vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. oil, such as avocado or olive oil
  • 2 garlic cloves, minced
  • 1 tsp. Italian seasoning
  • 1 Tbsp. Dijon mustard

Tomato Mozzarella

  • 8 oz. grape tomatoes, halved
  • 8 oz. fresh mozzarella balls (ciliegine or pearls)
  • 2 Tbsp. finely chopped fresh basil

Chicken

  • 2 lb. boneless, skinless, chicken breasts, pounded to even thickness
  • 2 Tbsp. avocado oil or other high-heat oil
  • Kosher salt and fresh black pepper

Instructions

  1. Prepare the sauce: In a bowl, whisk together balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper to taste. Set aside.
  2. Mix tomato mozzarella topping: In a separate bowl, toss together the halved grape tomatoes, fresh mozzarella balls, and chopped basil. Season with salt and pepper to taste. Set aside.
  3. Preheat oven: Set your oven to 400 degrees Fahrenheit to prepare for baking.
  4. Cook the chicken: Heat avocado oil over medium-high heat in a large oven-safe skillet. Season the pounded chicken breasts all over with salt and pepper. When the oil shimmers, add chicken in a single layer and cook for 1 to 2 minutes per side until lightly golden brown.
  5. Add balsamic sauce and simmer: Pour the prepared balsamic sauce mixture into the skillet, allowing it to quickly come to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
  6. Top with tomato mozzarella: Remove the skillet from heat immediately, then evenly spoon the tomato and mozzarella mixture over the chicken breasts.
  7. Bake the dish: Place the skillet uncovered in the preheated oven and bake for 23 minutes or until the chicken is cooked through and registers 165 degrees Fahrenheit internally.
  8. Rest before serving: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute for optimum moistness.

Notes

  • If using ciliegine mozzarella (cherry-sized balls), cut them in half for better distribution. For smaller pearl mozzarella balls, no cutting is necessary.
  • To pound chicken breasts evenly, place them between two pieces of plastic wrap or inside a gallon-size Ziploc bag, then use a meat mallet or rolling pin to gently pound to uniform thickness. This step ensures even cooking and tender meat.
  • Using an oven-safe skillet is crucial for this recipe as it moves from stovetop searing to oven baking.
  • The original version of this recipe did not use balsamic vinegar but a combination of soy sauce, tomato sauce, and lemon juice as a marinade; this revision simplifies the process and flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 8 g
  • Sodium: 400 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 40 g
  • Cholesterol: 110 mg

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