Balsamic Baked Chicken Breast with Mozzarella That's Actually Juicy (Not Dry) — in 30 Minutes
Juicy, golden-brown chicken breasts baked with a sweet-tangy balsamic glaze and melted mozzarella. Ready in half an hour — a weeknight favorite that actually delivers on flavor and tenderness.
Equipment
- 9x13 baking dish
- Small Bowl
- Whisk or fork
- Instant-read thermometer (optional)
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1/2 cup balsamic vinegar
- 8 oz mozzarella (fresh or low-moisture)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- Fresh basil for garnish
- Extra olive oil for searing (optional)
Instructions
- Preheat the oven to 400°F with the rack in the middle. Line a 9x13 baking dish with parchment or foil if desired.
- Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp salt per pound of chicken).
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, and red pepper flakes. Set aside.
- Heat a tablespoon of olive oil in a cast-iron or stainless-steel skillet over medium-high heat. Sear the chicken for 2 minutes per side until deep golden brown. Transfer to the baking dish.
- Pour the balsamic mixture over the chicken, spooning it to coat each breast. Bake for 15 minutes, until the balsamic bubbles and reduces and the chicken reaches 150°F internally.
- Tear or slice the mozzarella and layer it over the chicken. Return to the oven and bake for another 5-7 minutes, until the cheese is melted and golden and the chicken reaches 160-165°F. For extra browning, broil the last 2 minutes.
- Let the chicken rest in the baking dish for 5 minutes. Scatter fresh basil over the top and serve. The glaze will thicken as it cools.
Notes
Tips for success: Pound thick chicken breasts to even 3/4-inch thickness for even cooking. Don't skip the sear — it adds deep flavor. Use an instant-read thermometer; pull chicken at 160°F (it will carryover to 165°F). For meal prep, store whole breasts in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven for 8-10 minutes wrapped in foil.