Baked Balsamic Chicken Recipe
This baked balsamic chicken blends tangy vinegar, honey, fresh tomatoes, and mozzarella into a weeknight meal that's juicy, flavorful, and easy to make.
Equipment
- 1 Baking dish for baking the chicken
Ingredients
Main Ingredients
- ⅓ cup balsamic vinegar grabs you with a tangy sweet punch
- 2 Tbsp. honey adds that mellow kinda sweet to balance out the vinegar
- 2 Tbsp. oil avocado or olive, just something good for heat
- 2 garlic cloves minced
- 1 tsp. Italian seasoning blend packed with herbs
- 1 Tbsp. Dijon mustard adds tang and depth
- 8 oz. grape tomatoes halved
- 8 oz. fresh mozzarella balls ciliegine or pearls
- 2 Tbsp. fresh basil finely chopped
- 2 lb. boneless, skinless chicken breasts pounded even
- 2 Tbsp. high-heat oil avocado or other, for optional searing
- Kosher salt and fresh black pepper to season
Instructions
Instructions
- Preheat oven to 400°F (200°C) to prepare for final bake.
- Whisk together balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard in a bowl.
- Place chicken breasts in a baking dish and coat with the balsamic mixture, flipping to ensure even coverage.
- Add grape tomatoes around the chicken in the baking dish.
- Bake for 25 to 30 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- Remove dish and scatter mozzarella balls over the top.
- Return to oven for 3 to 5 minutes until mozzarella softens and melts.
- Remove from oven and sprinkle chopped basil over top before serving.
Notes
For best results, allow chicken to rest before serving. Store leftovers refrigerated up to 4 days or freeze for later meals.