Balsamic Chicken with Mozzarella and Tomatoes Recipe

If you’re after a dinner that’s bursting with flavor yet totally easy to put together, you’ll absolutely want to try this Balsamic Chicken with Mozzarella and Tomatoes Recipe. I stumbled upon this crowd-pleaser last year, and it’s been a go-to ever since — that tangy balsamic glaze paired with melty mozzarella and sweet tomatoes just sends it over the top every time. Stick around because I’m going to walk you through everything you need to nail this recipe in your own kitchen.

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Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor, and I always keep fresh mozzarella and good balsamic vinegar on hand for recipes just like this. When shopping, pick ripe, firm tomatoes—they hold their shape better when baked—and good-quality balsamic vinegar to really make that glaze shine.

• Chicken Thighs: I prefer skinless, bone-in thighs here—the bone helps keep the meat juicy and tender as it cooks.
• Dried Oregano and Basil: These classic Italian herbs add depth, but you can swap for an Italian seasoning blend if that’s what you have.
• Salt and Black Pepper: Basic but essential for seasoning each piece evenly.
• Olive Oil or Cooking Spray: Helps sear the chicken beautifully without sticking.
• Garlic (Minced): Adds a lovely fragrant punch to the balsamic glaze.
• Balsamic Vinegar: The star of the glaze—choose a good-quality bottle for richer flavor.
• Brown Sugar: Sweetens the balsamic so it caramelizes into a sticky, glossy glaze.
• Grape or Cherry Tomatoes: Adds juicy bursts of freshness around the chicken as it bakes.
• Fresh Mozzarella or Bocconcini: Melts into creamy goodness on top of the chicken—trust me, don’t skip this!
• Fresh Basil Leaves: To finish and garnish, giving that fresh herbal lift and vibrant color.

Variations

I love giving this Balsamic Chicken with Mozzarella and Tomatoes Recipe a personal twist depending on what I’m craving or what’s in my pantry. It’s a flexible base that welcomes your creative flair, and I encourage you to experiment with it, too!

• Herb Swap: Sometimes, I toss in fresh rosemary or thyme instead of oregano and basil for a different herbal aroma that’s just as delicious.
• Cheese Alternatives: Occasionally I swap mozzarella for provolone or fontina to give it a sharper, creamier touch.
• Vegetarian Version: Skip the chicken and roast thick slices of eggplant or portobello mushrooms instead – they soak up that balsamic glaze like a dream.
• Spicy Kick: Add a pinch of red pepper flakes when cooking the glaze for a subtle heat that livens everything up.

How to Make Balsamic Chicken with Mozzarella and Tomatoes Recipe

Step 1: Season and Sear the Chicken

Start by seasoning each chicken thigh generously with oregano, basil, salt, and black pepper. I like to press the seasoning in a little so it really sticks. Heat your olive oil or spray in an oven-proof skillet over medium-high heat and sear the chicken skin-side down first, cooking about 4 minutes per side until golden brown. This step locks in those flavors and gives you that irresistible crisp edge. Once done, set the chicken aside on a plate.

Step 2: Make the Balsamic Glaze in the Same Pan

Leave about a teaspoon of oil in the pan and add your minced garlic, cooking just until fragrant—about 1 minute. Be careful not to burn it! Then, pour in the balsamic vinegar and stir in the brown sugar. Bring this to a gentle simmer, stirring occasionally until the glaze thickens nicely, which usually takes around 5 to 6 minutes. This creates that sticky, luscious sauce you’ll want to drizzle on everything!

Step 3: Bake with Tomatoes and Melt the Mozzarella

Return the chicken to the skillet and spoon the balsamic glaze over each piece, turning them to coat evenly. Scatter about 1 cup of whole grape tomatoes around the chicken and pop the pan into your preheated oven. Bake for roughly 30 minutes, until the chicken is cooked through. Then, top each chicken thigh with a thick slice of mozzarella and bake an extra 5 minutes until the cheese melts into gooey perfection. It’s honestly one of the most satisfying moments of this whole recipe.

Step 4: Finish with Fresh Tomatoes, Basil and Extra Glaze

Slice the remaining tomatoes in half and place them on top of the melted mozzarella. Spoon some of the balsamic pan sauce over everything, then sprinkle with that fresh basil chiffonade. If you want a bit of flair, whisk up an extra balsamic glaze to drizzle on; it’s easy to do while the chicken bakes by simmering vinegar and sugar until thickened. Serve right away and watch your guests’ faces light up!

How to Serve Balsamic Chicken with Mozzarella and Tomatoes Recipe

Garnishes

I always finish with fresh basil chiffonade because it adds that earthy brightness that cuts through the rich balsamic and cheese. Sometimes, I’ll sprinkle a few toasted pine nuts or cracked black pepper over the top for an extra texture and flavor pop. A little drizzle of good-quality extra virgin olive oil doesn’t hurt either!

Side Dishes

This chicken pairs beautifully with garlic mashed potatoes or creamy polenta to soak up all the sauce. Alternatively, a simple arugula salad with lemon vinaigrette provides a fresh, peppery balance that lightens the plate. Roasted asparagus or green beans with a hint of lemon also complement the tangy balsamic flavors really well.

Creative Ways to Present

For dinner parties, I like to plate each chicken thigh on a slate board with the balsamic drizzle artistically swirled around and a few basil leaves scattered about. Another fun idea is stacking the chicken on a bed of creamy risotto topped with roasted cherry tomatoes for an elegant one-plate meal. The melty mozzarella looks beautiful if you cut the chicken into thick slices to show the gooey cheese inside.

Make Ahead and Storage

Storing Leftovers

I like to store leftover balsamic chicken in airtight containers in the fridge and eat it within 3 days for the best texture and flavor. Make sure to separate the chicken from fresh basil and tomatoes if you sliced any for garnish so they don’t wilt in storage.

Freezing

This recipe freezes well if you skip adding fresh tomatoes and basil before freezing. Wrap individual portions tightly in plastic wrap and place them in freezer bags. When thawed, reheat gently to avoid drying out the chicken and add fresh toppings after reheating.

Reheating

I find reheating in the oven at 325°F covered loosely with foil works best to keep the chicken moist and the cheese melty—microwaving tends to make the chicken tough and the cheese rubbery. Adding a splash of balsamic glaze after warming freshens it right up.

FAQs

Final Thoughts

I absolutely love how this Balsamic Chicken with Mozzarella and Tomatoes Recipe comes together with minimal fuss yet maximum flavor. It’s become one of those dishes I make when I want to impress without spending hours in the kitchen. Every time I serve it, my family goes crazy for that sticky glaze, the melty cheese, and the freshness of the tomatoes and basil. You’ve got this one in your hands now, so give it a whirl—you’ll be glad you did!

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