Balsamic Chicken with Tomato Mozzarella Recipe

If you’re looking for a weeknight dinner that’s both simple and spectacular, you’ve got to try my Balsamic Chicken with Tomato Mozzarella Recipe. It’s one of those dishes that tastes way fancier than it is. Juicy chicken breasts bathed in a tangy, slightly sweet balsamic sauce, topped with fresh, melty mozzarella and burst-of-flavor tomatoes—you’ll be hooked after one bite. Stick with me, and I’ll walk you through every delicious step so you nail it perfectly in your own kitchen.

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Ingredients & Why They Work

These ingredients sing together perfectly: the balsamic and honey give a rich glaze that balances the freshness of tomatoes and creaminess of mozzarella. I always recommend picking ripe, juicy grape tomatoes and fresh mozzarella balls for the best texture and flavor.

• Balsamic Vinegar: Look for a good quality balsamic—it’s the star of the sauce and you want sharp acidity with a hint of sweetness.
• Honey: Adds a natural sweetness that softens the sharp vinegar tang without overpowering.
• Avocado or Olive Oil: A high-heat oil works best for searing chicken without burning.
• Garlic Cloves: Fresh garlic gives a fragrant punch and depth to the sauce.
• Italian Seasoning: A simple blend of herbs that amps up the savory notes.
• Dijon Mustard: Adds subtle tang and body, brightening the sauce flavors.
• Grape Tomatoes: Sweet, juicy, and perfect for roasting, releasing their natural sugars.
• Fresh Mozzarella Balls (ciliegine or pearls): Creamy and mild, they melt slightly while keeping their shape.
• Fresh Basil: Adds that fresh herbal note, essential for giving this dish its Italian vibe.
• Boneless, Skinless Chicken Breasts: They cook quickly and soak up flavors — just be sure to pound them for even cooking.
• Kosher Salt and Fresh Black Pepper: Simple seasoning that pulls it all together.

Tweak to Your Taste

One of the things I love about this Balsamic Chicken with Tomato Mozzarella Recipe is how easy it is to personalize. Whether you want to kick up the heat or keep it milder, you can make a few smart swaps to suit your flavor cravings.

• Add Fresh Chili Flakes: Toss a pinch of red pepper flakes into the sauce to bring in some warmth—I’ve done this a bunch, and it gives great balance to the sweet balsamic.
• Swap Fresh Herbs: If basil isn’t your favorite, try fresh oregano or thyme for a different herbal note.
• Make it Gluten-Free: This recipe is naturally gluten-free, just check your balsamic vinegar label if stores vary—most are safe!
• Use Chicken Thighs: For juicier meat, try boneless thighs—just adjust your cook time slightly.

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

Step 1: Whisk together the balsamic sauce

Start by mixing your balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl. I like to season lightly with salt and pepper here so the sauce is punchy but balanced. This sauce will cook down and thicken slightly—its tangy sweetness is the key flavor base for your chicken.

Step 2: Prep the tomato mozzarella topping

Halve those grape tomatoes, and if you’re using larger “ciliegine” mozzarella balls, cut them in half—“pearls” can go in whole. Toss the tomatoes, mozzarella, and chopped basil together, seasoning with salt and pepper. This mix will add freshness and creaminess after the chicken has had a chance to soak in the balsamic magic.

Step 3: Pound the chicken and sear it

Here’s a game changer: pounding your chicken breasts to an even thickness (about ¾ inch thick) really helps them cook evenly and stay juicy. I use a rolling pin between two sheets of plastic wrap. Then, heat your oil in an oven-safe skillet until shimmering, season chicken with salt and pepper, and sear each side just until golden, about 1–2 minutes per side. You don’t want to cook them through here, just get that beautiful color and lock in juices.

Step 4: Add the sauce and tomatoes, then bake

Pour the balsamic sauce into the hot skillet with the chicken and watch it bubble up quickly—use a wooden spoon to scrape up those tasty browned bits on the bottom, they add so much flavor. Then, take the pan off the heat and spoon the tomato mozzarella mix evenly over the chicken. Slide the whole skillet into your preheated oven at 400°F and bake uncovered for about 18–23 minutes, until the chicken hits an internal temp of 165°F. The cheese melts just right and tomatoes soften beautifully without losing their shape.

Step 5: Rest and serve

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This step lets all those juices redistribute so every bite is tender and flavorful.

How to Serve Balsamic Chicken with Tomato Mozzarella Recipe

Garnishes

I love to finish this dish with a sprinkle of freshly chopped basil and a drizzle of extra virgin olive oil just before serving—it adds an herbal brightness and silky finish. Sometimes I also toss on a little cracked black pepper for just a hint of heat and texture contrast.

Side Dishes

This chicken pairs beautifully with a light side like garlic roasted asparagus or sautéed spinach. If you want to keep it cozy, creamy mashed potatoes or a bed of fluffy rice soak up the tasty balsamic sauce really well. I’ve also served it alongside warm crusty bread to mop up every last drop of sauce—highly recommend.

Creative Ways to Present

For dinner parties, I like to serve this dish family-style in the skillet right at the table—it looks stunning and you get all those gorgeous colors of red tomatoes and fresh mozzarella popping against the balsamic glaze. You could also portion the chicken on individual plates and top with a little extra fresh basil and cracked pepper for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store nicely in an airtight container in the refrigerator for up to 3 days. I usually keep the chicken and tomato-mozzarella together—the sauce keeps the meat moist and the tomatoes don’t get soggy too fast.

Freezing

I don’t typically freeze this recipe because fresh mozzarella can get a little watery when thawed; however, you can freeze the cooked chicken and sauce separately before adding the tomatoes and cheese. Freeze in a good-quality container or freezer bag for up to 2 months.

Reheating

To reheat leftovers, pop the chicken with sauce in a skillet over low heat, covering it loosely to warm evenly without drying out. Add fresh mozzarella and tomatoes last if you have them separately—this keeps that fresh flavor and texture intact.

FAQs

Final Thoughts

Honestly, this Balsamic Chicken with Tomato Mozzarella Recipe holds a special place in my weeknight rotation because it’s quick, fresh, and feels like a treat without any fuss. I love sharing it with friends when I want to impress without breaking a sweat. Give it a shot—you might just find this becoming your go-to dinner for busy nights or casual get-togethers. Trust me, once you taste that balsamic sauce with melty mozzarella, you’ll be making this easier-than-it-looks dish again and again.

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