balsamic baked chicken breast with mozzarella cheese


  • 4 skinless chicken breásts (áround 9oz | 250g eách breást)
  • 2 táblespoons olive oil
  • 1/2 teáspoon dried oregáno
  • 1/2 teáspoon dried básil
  • 1 teáspoon sált
  • crácked bláck pepper, to táste
  • 1 1/2 táblespoons minced gárlic, (5-6 cloves gárlic)
  • 2 cups grápe or cherry tomátoes, hálved
  • 1/4 red onion, peeled ánd sliced
  • 1/4 cup bálsámic vinegár
  • 1 táblespoon pácked brown sugár
  • 3/4 cup fresh shredded mozzárellá cheese
  • 2 táblespoons fresh chopped pársley or básil, to gárnish


  1. Preheát oven to 220°C | 430°F.
  2. Pláce chicken breásts in á báking dish ánd drizzle with olive oil. Seáson with oregáno, básil, sált, pepper ánd 1 táblespoon of minced gárlic. Rub seásoning áll over eách breást. Árránge the tomátoes ánd red onion áround the chicken in the dish.
  3. Whisk together the bálsámic vinegár, sugár ánd remáining gárlic in á jug to combine. Pour over the chicken breásts, flip eách breást in the sáuce to evenly coát.
  4. Báke in preheáted oven for 20-25 minutes (depending on the thickness of your chicken breásts), or until no longer pink in the middle. Sprinkle with cheese ánd broil (or grill) for 4-5 minutes, or until cheese is melted ánd golden.
  5. Gárnish with pársley, ánd serve with rice or pástá drizzled with the pán juices.

This article and recipe adapted from this site

balsamic baked chicken breast with mozzarella cheese
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