Balsamic Baked Chicken Breast with Mozzarella
Four seared chicken breasts baked with balsamic, honey, garlic, herbs, tomatoes, and a mozzarella finish, with an internal-temperature check.
Ingredients
Chicken and sauce
- 4 boneless skinless chicken breasts 6–8 ounces each, pounded to about ¾ inch
- to taste salt and black pepper
- 2 tablespoons olive oil Divided: 1 tablespoon skillet, 1 tablespoon dish
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic Minced
Topping
- 1 cup cherry tomatoes Halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil OR parsley Optional; choose one
Instructions
- Heat the oven to 400°F and coat a 9-by-13-inch dish with 1 tablespoon olive oil. Prepare four 6–8-ounce breasts to approximately ¾ inch thickness and season to taste.
- Whisk balsamic vinegar, honey, dried basil and oregano, and minced garlic. Heat the other tablespoon oil in a skillet and sear breasts 2–3 minutes per side, using batches when crowded.
- Immediately transfer the seared breasts into the dish. Pour over the balsamic mixture and arrange halved tomatoes around the meat. Bake 15–25 minutes, beginning temperature checks at 15 minutes.
- As centers approach 150–155°F, scatter mozzarella evenly over the breasts and bake another 5–8 minutes, or until every thick center reaches 165°F. If a piece is already cooked, add only enough oven time to melt its cheese.
- Rest for 5 minutes and serve one breast per person with tomatoes and pan juices. Add the optional fresh herb finish if desired.
Notes
Four 6–8-ounce breasts at roughly ¾ inch thickness. Divide oil 1 tablespoon skillet and 1 tablespoon dish. Complete oven cooking immediately after searing; final poultry target 165°F. The 60-minute estimate allows searing batches, baking/cheese finishing, and rest. No cream sauce.