Why Make This Recipe
Balsamic Chicken with Tomato Mozzarella is a delicious dish that brings together flavors in a delightful way. The sweet and tangy balsamic vinegar pairs perfectly with fresh tomatoes and creamy mozzarella. This dish is not only tasty but also simple to prepare, making it ideal for weeknight dinners or special occasions. You get juicy chicken, bursting tomatoes, and melted cheese all baked together, creating a satisfying meal in one pan.
How to Make Balsamic Chicken with Tomato Mozzarella
Ingredients:
- 1/3 cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil (avocado or olive)
- 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
Directions:
- In a bowl, whisk together the balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper, then set aside.
- In another bowl, toss the grape tomatoes, mozzarella, and basil together. Season with salt and pepper, then set aside.
- Preheat the oven to 400 degrees F.
- Heat avocado oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, add the chicken and cook for 1-2 minutes on each side until lightly golden brown.
- Add the balsamic sauce mixture to the skillet and bring to a simmer, scraping up any brown bits from the pan.
- Remove the skillet from heat and top the chicken with the tomato mozzarella mixture.
- Bake uncovered for 18 to 23 minutes until the chicken is fully cooked through with an internal temperature of 165F. Rest for 5 minutes before serving.
How to Serve Balsamic Chicken with Tomato Mozzarella
This dish is great served with a side of rice, quinoa, or a simple green salad. The rich sauce complements these sides well. You can also serve it with crusty bread to soak up any extra sauce. It’s perfect for family meals or when hosting friends.
How to Store Balsamic Chicken with Tomato Mozzarella
If you have leftovers, place the chicken in an airtight container. Keep it in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave. This dish also makes great meal prep, so feel free to make it ahead of time.
Tips to Make Balsamic Chicken with Tomato Mozzarella
- Ensure the chicken breasts are of even thickness for even cooking.
- Feel free to modify the herbs and spices based on your taste. Fresh thyme or oregano can be great additions.
- Let the chicken rest after baking to keep it juicy.
Variation
You can easily switch out the proteins and use turkey cutlets or even tofu for a vegetarian option. Try using different types of cheese, like feta or goat cheese, for a unique twist.
FAQs
1. Can I use a different type of vinegar?
Yes, you can use red wine vinegar or apple cider vinegar, but the flavor will slightly change.
2. How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165F for safe consumption.
3. Can I freeze this dish?
Yes, you can freeze the chicken. Make sure it cools completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Balsamic Chicken with Tomato Mozzarella
Ingredients
Method
- In a bowl, whisk together the balsamic vinegar, honey, oil, garlic, Italian seasoning, and Dijon mustard. Season with salt and pepper, then set aside.
- In another bowl, toss the grape tomatoes, mozzarella, and basil together. Season with salt and pepper, then set aside.
- Preheat the oven to 400 degrees F.
- Heat avocado oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, add the chicken and cook for 1-2 minutes on each side until lightly golden brown.
- Add the balsamic sauce mixture to the skillet and bring to a simmer, scraping up any brown bits from the pan.
- Remove the skillet from heat and top the chicken with the tomato mozzarella mixture.
- Bake uncovered for 18 to 23 minutes until the chicken is fully cooked through with an internal temperature of 165F. Rest for 5 minutes before serving.