Name: Balsamic Chicken with Tomato Mozzarella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/3 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; 8 oz. grape tomatoes, halved; 8 oz. fresh mozzarella balls (ciliegine or pearls); 2 Tbsp. finely chopped fresh basil; 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, to taste

Jump to Recipe·5 from 3 reviews

If you’re craving a dish that feels like a comforting hug on a plate but is deceptively simple to make, you’ll want to stick around. I’m about to share my go-to Balsamic Chicken with Tomato Mozzarella Recipe that nails that perfect balance between tangy, sweet, and fresh. It’s a one-pan wonder packed with juicy chicken, that luscious balsamic glaze, and the brightness of fresh tomatoes and mozzarella — trust me, this combo will become your new favorite weeknight dinner.

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Why This Recipe Works

Simplicity Meets Flavor: Only one pan means less cleanup without sacrificing taste.
Balanced Ingredients: Balsamic vinegar adds tang while honey smooths it out into a perfect glaze.
Freshness in Every Bite: Juicy tomatoes and creamy mozzarella bring brightness to the dish.
Even Cooking Every Time: Pounding chicken breasts ensures they cook evenly and stay tender.

Balsamic Chicken with Tomato Mozzarella, Balsamic Chicken, Easy Balsamic Chicken recipe, One-pan Chicken dinner, Tomato Mozzarella chicken - 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

Ingredients & Why They Work

Each ingredient in this Balsamic Chicken with Tomato Mozzarella Recipe plays its part to create layers of flavor, merging savory, sweet, and fresh profiles. Choosing quality balsamic vinegar and ripe, juicy tomatoes really makes a difference, so here’s what you want to keep in mind.

Balsamic Chicken with Tomato Mozzarella, Balsamic Chicken, Easy Balsamic Chicken recipe, One-pan Chicken dinner, Tomato Mozzarella chicken - 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: Look for a good-quality balsamic with a rich, slightly sweet flavor to avoid overly sharp tastes.
Honey: Adds natural sweetness that balances the acidity of the vinegar.
Avocado or Olive Oil: Use a high-heat oil to get a nice sear on the chicken without burning.
Garlic: Freshly minced garlic gives a fragrant boost that warms the dish.
Italian Seasoning: A blend of herbs that deepens the flavor without overpowering the chicken or sauce.
Dijon Mustard: Adds a subtle tang and helps emulsify the sauce.
Grape Tomatoes: Their natural sweetness and juiciness pop when roasted, pairing perfectly with mozzarella.
Fresh Mozzarella: Choose ciliegine or pearls for creamy, tender texture interacting beautifully with the hot chicken and tangy sauce.
Fresh Basil: Brightens the entire dish and adds a lovely herbal note.
Chicken Breasts: Pounded evenly for quick, uniform cooking.
Kosher Salt & Black Pepper: Essential seasonings that bring out 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 love how flexible this Balsamic Chicken with Tomato Mozzarella Recipe is — it’s a great base that you can customize depending on what you have in your kitchen or your cravings that day. Feel free to play around a bit with herbs or add a bit more sweetness or tang. Cooking should be fun, right?

Variation: When I want a little heat, I toss in some red pepper flakes to the sauce—it adds a subtle kick that wakes up the whole dish.
Dietary Modifications: For a lighter version, swap the chicken breasts for tender chicken thighs; they stay juicier and pack a bit more flavor.
Seasonal Changes: In summer, I sometimes swap grape tomatoes for fresh heirloom varieties for a color boost and complex flavor profile.
Herb Swaps: If basil is out of season, fresh oregano or thyme can add an interesting twist.

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

Step 1: Mix That Flavor-Packed Balsamic Sauce

Start by whisking together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. I usually season it with a pinch of salt and some fresh black pepper to balance out the flavors. This simple sauce is what brings everything together, so take a moment here and taste it — adjust if you want it sweeter or tangier.

Step 2: Toss the Tomato Mozzarella Mixture

In another bowl, combine your halved grape tomatoes, fresh mozzarella balls, and finely chopped basil. Give it a gentle toss and season with salt and pepper. This fresh mix will top the chicken later and roast into a juicy, melty layer of magic.

Step 3: Prep and Sear the Chicken

Preheat your oven to 400°F. While it heats up, season your pounded chicken breasts with salt and pepper on both sides. Heat avocado oil or your favorite high-heat oil in a large oven-safe skillet over medium-high heat until it shimmers — this is key for that golden brown sear. Place the chicken in the pan and cook for 1-2 minutes per side until lightly golden. Don’t rush this step; the color adds flavor and texture.

Step 4: Bring It All Together Before Baking

Pour the balsamic sauce over the chicken in the hot skillet. It should bubble up immediately — use a wooden spoon to scrape all those flavorful brown bits off the bottom of the pan; that’s where the flavor hides. Remove the pan from the heat, then gently spread the tomato mozzarella mixture evenly over the chicken breasts. Now pop it into your preheated oven.

Step 5: Bake and Rest for Juicy Results

Bake uncovered for 18 to 23 minutes — the exact time depends on your oven and thickness of the chicken. The best way to check is by using a meat thermometer; you’re aiming for 165°F internal temperature. Once done, let the chicken rest for at least 5 minutes; this helps all those juices redistribute so every bite is tender and flavorful.

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Pro Tips for Making Balsamic Chicken with Tomato Mozzarella Recipe

Pound It Evenly: Don’t skip pounding your chicken — it cooks evenly, preventing the edges from drying out while the center cooks through.
Use a Thermometer: I used to guess cooking time all the time and ended up with dry chicken — a quick temp check guarantees juicy results every time.
Don’t Overcrowd the Pan: Give your chicken space to sear properly; crowding causes steaming, and you’ll lose that golden crust.
Let It Rest: Allow resting time after baking — it’s worth it for juicy, tender chicken that melts in your mouth.

How to Serve Balsamic Chicken with Tomato Mozzarella Recipe

Balsamic Chicken with Tomato Mozzarella, Balsamic Chicken, Easy Balsamic Chicken recipe, One-pan Chicken dinner, Tomato Mozzarella chicken - 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 usually sprinkle a few fresh basil leaves right before serving to boost that herbal freshness. Sometimes, I drizzle a little extra balsamic glaze on top for a beautiful glossy finish and an extra hit of tangy sweetness — it’s such a simple thing but feels fancy every time!

Side Dishes

This dish pairs wonderfully with a light side so you don’t overshadow those delicate flavors. My favorites include garlic green beans, roasted asparagus, or even a simple side of fluffy couscous or herbed quinoa. For a heartier option, creamy mashed potatoes soak up all the balsamic goodness perfectly.

Creative Ways to Present

Once, for a small dinner party, I plated this dish over a bed of baby arugula and drizzled with an aged balsamic reduction. It looked stunning, and guests were impressed! Serving it family-style in a rustic skillet straight from the oven is just as charming and keeps it cozy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The mozzarella tends to soften a bit after refrigeration, but the flavors meld beautifully and actually taste better the next day for lunch!

Freezing

If I have extra chicken, I wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag. It freezes well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the chicken gently in a 325°F oven for about 10-15 minutes, covered loosely with foil to keep it moist. Microwave works too if you’re rushed, but go easy to avoid overcooking and drying out your chicken.

FAQs

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

Absolutely! Chicken thighs stay juicier and can add richer flavor. Just keep in mind they may need a couple of extra minutes in the oven to reach a safe internal temperature of 165°F.
What if I don’t have fresh mozzarella? Can I use shredded mozzarella instead?

Fresh mozzarella is ideal because it melts into creamy pockets that complement the balsamic sauce beautifully. That said, shredded mozzarella can work in a pinch but won’t give quite the same fresh, milky texture.
How do I tell when the chicken is done baking?

The most reliable way is to use a meat thermometer — insert into the thickest part of the chicken and look for 165°F. If you don’t have one, cut into the thickest bit and make sure the juices run clear and the meat is opaque throughout.
Can I make the balsamic sauce ahead of time?

Yes! You can whisk the sauce ingredients together a day in advance and store it in the fridge. Bring it back to room temperature before adding it to the pan for even cooking.
Is it necessary to pound the chicken breasts for this recipe?

While you could skip this step, pounding your chicken to even thickness ensures it cooks evenly and stays tender and juicy. It’s a little extra work that really pays off.

Final Thoughts

This Balsamic Chicken with Tomato Mozzarella Recipe feels like a personal secret I love sharing because it’s so foolproof yet fancy enough to serve for guests. The tangy balsamic, juicy tomatoes, and soft mozzarella hit all the right notes, and it comes together in one pan with minimal fuss — I can’t recommend it enough. Next time you want dinner that tastes like you’ve spent hours fussing but actually only took about 45 minutes, give this recipe a go. Trust me, you’ll be making it again and again!