This balsamic baked chicken with mozzarella cheese is juicy marinated chicken baked with cherry tomatoes and topped with melty mozzarella and fresh basil. It tastes like caprese in dinner form. One serving lands around 41g of protein and the whole thing is gluten-free.

Balsamic baked chicken with mozzarella cheese, cherry tomatoes, and fresh basil

This is the dinner I make when I want to look like I tried and I did not, in fact, try very hard.

Balsamic baked chicken with mozzarella cheese is marinated chicken breast baked with cherry tomatoes, then topped with melty mozzarella and fresh basil, basically caprese in dinner form. One serving lands around 41g of protein and the whole thing is gluten-free.

The balsamic goes sweet and tangy in the oven, the tomatoes burst, the cheese gets bubbly and golden, and the basil on top makes it taste like something off a patio menu.

I marinate mine first because that half hour is what gets the flavor all the way into the chicken instead of just sitting on top.

If chicken dinners are on heavy rotation at your place like they are at mine, you’ll also want my Healthy Chicken Salad Recipe and this High Protein Chicken Hot Pockets.

Side view of high protein balsamic baked chicken with mozzarella on a white plate

Ingredients You’ll Need

Chicken breasts — boneless and skinless. Pound them to even thickness so they cook at the same rate.
Balsamic vinegar — the backbone of the marinade. It cooks down sweet and tangy and gives the chicken its color.
Olive oil, garlic, and Italian seasoning — the marinade base that carries flavor into the meat.
Cherry tomatoes — they burst and go jammy in the oven and balance out the balsamic.
Red onion — roasts down soft and a little sweet alongside the tomatoes.
Fresh mozzarella — melts into that gooey golden layer. Fresh melts creamier than the pre-shredded bagged kind.
Fresh basil — goes on at the very end for the caprese finish.

Swaps and Substitutions

Use boneless, skinless chicken thighs in place of breasts. They run juicier, just give them a few extra minutes.
Swap the mozzarella for provolone, fontina, or a little goat cheese.
Grape tomatoes work instead of cherry, and sun-dried tomatoes work if you don’t have fresh.

Raw marinated chicken breasts in a baking dish with cherry tomatoes and red onion

How to Make Balsamic Baked Chicken

Make the marinade. Whisk the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and pepper together in a bowl.
Marinate the chicken. Coat the chicken breasts in the marinade, cover, and chill for at least 30 minutes (up to 4 hours if you’ve got the time).
Add tomatoes and onion. Move the chicken to a baking dish, pour the extra marinade over top, and scatter the halved cherry tomatoes and sliced red onion around it.
Bake. Bake at 400°F for 25 to 30 minutes, until the chicken reaches 165°F internal.
Add the cheese. Pull the dish out, sprinkle mozzarella over each breast, and return it to the oven for 5 to 7 minutes, until the cheese is melted and bubbly.
Finish with basil. Scatter fresh basil over the top and serve warm.

Top down view of caprese balsamic baked chicken topped with melted mozzarella

Tips for Juicy Balsamic Chicken

Pound the chicken even. Same thickness means it all cooks through at the same time, no dry thin ends.
Use a thermometer. Pull the chicken at 165°F so it stays juicy instead of overcooking while you wait on the cheese.
Let it rest. Give it 5 minutes after it comes out so the juices settle back in before you cut.
Go fresh on the mozzarella. Fresh melts creamier and browns nicer than pre-shredded.

Storing and Make-Ahead

This one is built for leftovers. Let the chicken cool, then store it in an airtight container in the fridge for 3 to 4 days. It reheats best in a 350°F oven, covered with foil, for about 15 minutes so it stays moist. You can freeze the cooked chicken for up to 2 to 3 months, and you can marinate the raw chicken a day ahead to make a weeknight dinner even faster.

Close up of balsamic baked chicken with cherry tomatoes and fresh basil

What to Serve With Balsamic Chicken

It plays nice with almost anything. I round it out with roasted vegetables or rice to soak up the balsamic, a Bird Pizzeria Caesar Salad on the side, or my Sourdough Bread when I want something to mop up the pan juices.

Balsamic Baked Chicken FAQs

Do I have to marinate the chicken first? You don’t have to, but I always do. Even 30 minutes in the balsamic marinade gets the flavor into the meat instead of just coating the outside. If you’re short on time, skip straight to baking and it still works, the flavor is just a little milder.

What’s the best balsamic vinegar to use? A regular grocery-store balsamic is totally fine here. An aged balsamic will be a little sweeter and richer if you want to splurge. For a thicker, glossier finish, drizzle a balsamic reduction over the top right before serving.

Is balsamic baked chicken healthy? It’s a high-protein, gluten-free dinner. One serving lands around 41g of protein, mostly from the chicken, with cherry tomatoes and a modest amount of mozzarella. No breading, no heavy cream, nothing you need to think twice about.

Top down view of the balsamic baked chicken with mozzarella cheese and fresh basil.

Print Recipe Pin Recipe

5 from 1 vote

Balsamic Baked Chicken with Mozzarella Cheese (41g Protein)

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: servings

Calories: 335kcal

Author: Bailey Campbell

Ingredients

⅓ cup balsamic vinegar
2 tbsp olive oil
6 garlic cloves minced
1 tsp italian seasoning
1 tsp salt
1 tsp black pepper
4 chicken breasts
1 pint cherry tomatoes halved
½ red onion
⅓ cup fresh mozzarella cheese
Handful of fresh basil leaves

Instructions

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and pepper.
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Preheat your oven to 400 degrees F.
Transfer the marinated chicken breasts to a baking dish. Pour any leftover marinade over the chicken.
Scatter the halved cherry tomatoes and onions around the chicken in the baking dish.
Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the baking dish from the oven and sprinkle the shredded mozzarella cheese evenly over the chicken breasts.
Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Sprinkle fresh basil leaves over the top before serving for a burst of fresh flavor.
Serve the balsamic baked chicken with your favorite sides like roasted vegetables, a simple salad, or garlic bread.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More High-Protein Chicken Dinners to Try

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