Balsamic Tomato Mozzarella Chicken: The Ultimate Recipe
Introduction to Balsamic Tomato Mozzarella Chicken
This Balsamic Tomato Mozzarella Chicken is not just a dish; it’s a delightful culinary experience that brings together the rich flavors of balsamic vinegar, the sweetness of honey, and the freshness of tomatoes and mozzarella. Perfect for a family dinner or a special occasion, this recipe is easy to follow and promises to impress your guests with its vibrant presentation and delicious taste.
A Personal Story Behind My Balsamic Tomato Mozzarella Chicken Journey
Growing up, my family often gathered around the dinner table to share stories and enjoy good food. One of our favorites was a simple chicken dish that my mother prepared, and over the years, I’ve added my own twist to it, incorporating balsamic vinegar and fresh mozzarella. This recipe reminds me of those warm family nights, filled with laughter and love.
What Makes This Balsamic Tomato Mozzarella Chicken Recipe Special?
What sets this recipe apart is the combination of flavors and textures. The tangy balsamic sauce infuses the chicken, while the cherry tomatoes burst with juiciness, and the mozzarella adds a creamy richness. This dish is not only delicious but also visually stunning, making it a great centerpiece for any meal.
The Full Balsamic Tomato Mozzarella Chicken Recipe
Ingredients
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil (avocado or olive oil)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 tablespoons finely chopped fresh basil
- 2 lb. boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons high-heat oil (avocado oil or similar)
- Kosher salt and black pepper
Instructions
- Whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl to make the sauce. Season with salt and pepper to taste. Set this delicious sauce aside.
- In another bowl, combine the halved grape tomatoes, mozzarella balls, and chopped basil. Season this mixture with salt and pepper, and set aside.
- Preheat your oven to 400°F (200°C) to get it ready for baking.
- Heat high-heat oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add the seasoned chicken to the skillet and cook for 1-2 minutes on each side, until lightly golden brown. This step locks in the juices and adds flavor.
- Pour the prepared balsamic sauce over the chicken in the skillet. Allow it to simmer for a few minutes, scraping up any brown bits from the bottom of the skillet for added flavor.
- Remove the skillet from heat and top the golden chicken with the tomato and mozzarella mixture.
- Bake the dish uncovered in the preheated oven for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once baked, let the skillet rest for 5 minutes before serving to allow the juices to redistribute in the chicken.
Serving Suggestions and Variations for Balsamic Tomato Mozzarella Chicken
This Balsamic Tomato Mozzarella Chicken pairs beautifully with a side of pasta—consider a simple garlic and olive oil spaghetti—or a fresh green salad topped with a light vinaigrette. For an Italian twist, serve it with crusty bread to soak up the extra balsamic sauce. If you’re looking to add a bit of crunch, consider topping it with toasted pine nuts or fresh arugula. You can also experiment by adding different herbs like oregano or thyme for a unique flavor profile.
Frequently Asked Questions About Balsamic Tomato Mozzarella Chicken
Can I use other types of cheese?
Yes! While mozzarella is traditional, feel free to use provolone or even goat cheese for a different flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, then bake it just before serving.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: 350
Servings: 4
Balsamic Tomato Mozzarella Chicken
Equipment
- Oven-safe skillet For cooking and baking the chicken.
Ingredients
Main Ingredients
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oil avocado or olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Dijon mustard
- 8 oz. grape tomatoes halved
- 8 oz. fresh mozzarella balls ciliegine or pearls
- 2 tablespoons finely chopped fresh basil
- 2 lb. boneless skinless chicken breasts, pounded to even thickness
- 2 tablespoons high-heat oil avocado oil or similar
- Kosher salt and black pepper
Instructions
- Whisk together the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard in a bowl to make the sauce. Season with salt and pepper to taste. Set this delicious sauce aside.
- In another bowl, combine the halved grape tomatoes, mozzarella balls, and chopped basil. Season this mixture with salt and pepper, and set aside.
- Preheat your oven to 400°F (200°C) to get it ready for baking.
- Heat high-heat oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add the seasoned chicken to the skillet and cook for 1-2 minutes on each side, until lightly golden brown. This step locks in the juices and adds flavor.
- Pour the prepared balsamic sauce over the chicken in the skillet. Allow it to simmer for a few minutes, scraping up any brown bits from the bottom of the skillet for added flavor.
- Remove the skillet from heat and top the golden chicken with the tomato and mozzarella mixture.
- Bake the dish uncovered in the preheated oven for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once baked, let the skillet rest for 5 minutes before serving to allow the juices to redistribute in the chicken.