Mozzarella Chicken with tomatoes cooked in a Balsamic Glaze is simple and easy but still has so much flavor. Tomatoes roasted in a slightly sweetened balsamic glaze transform the chicken into a fabulous healthy dinner that comes together in under 30 minutes.
It seems that I’m always trying to find a simple dish that can be ready in 30 minutes. Mozzarella Chicken with Tomatoes checks all the boxes for a healthy weeknight dinner that I can look forward to.
The chicken breasts are tender with just a hint of sweetness from a heavenly balsamic glaze. Tomatoes, fresh basil and balsamic vinegar will remind you of a caprese salad, and to top it off, it’s pretty healthy.
I try to eat healthy during the week, whatever that means any more. For me, that means I’m going to watch the sugar and try to include some veggies whenever I can. Mozzarella and tomatoes are a constant for us in the summer drizzled with a thick aged balsamic all my themselves or on crostini, or mixed with some zucchini noodles.
It’a a classic combination that’s so refreshing. But you don’t have to wait for summer to have the caprese flavors. Grab a skillet and some cherry tomatoes and make chicken caprese.
Why you’ll love it
- If you’re looking for a dish that’s healthy and everyone enjoys, this is it!
- This dish is made in one pan!
- So much flavor cooked up in under 30 minutes.
- You can enjoy this in the summer and winter months; it’s made on the stovetop!
What type of vinegar should you use for this recipe
Do not use the traditional, real deal, expensive balsamic vinegar. This type of balsamic vinegar should not be heated, it is syrupy and sweet and is fantastic drizzled on buffalo mozzarella.
For chicken mozzarella, like my Zucchini Caprese salad with Zoodles, you’ll be cooking the vinegar so you want to use a less expensive vinegar like this one which is less than $8.00. If you’re interested in learning more about balsamic vinegar, check out this article.
What you’ll need
- Boneless skinless chicken breasts – If the chicken breasts are large, slice them in half or pound them until they are thinner. For super tender chicken, marinate them in buttermilk overnight.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
- Fresh mozzarella cheese – this generally comes in a ball which you can easily slice or you can buy it pre-sliced.
- Fresh Basil – if basil is out of season and you don’t have a fresh plant, grab some from the refrigerated section of your grocery. You can keep these plants alive all winter long if you have a sunny window.
- Cherry Tomatoes – these sweet tomatoes will hold their shape and not turn to mush when cooked.
- Balsamic Vinegar – use a less expensive version since you will be cooking with it.
- Garlic, Olive oil, brown sugar, Italian seasoning, salt and pepper
How do you make Mozzarella Chicken and Tomatoes
Pro tip: It’s pretty easy to make, start to finish in less than 30 minutes depending on how thick your chicken breasts are. If you’ve planned in advance, marinate the chicken breasts in buttermilk the night before or for at least 30 minutes. It will give you moist chicken breasts. Be sure not to overcook the chicken.
If using thick chicken breasts, it’s best to either pound them so they are thin or slice them in half. Start by sautéing the chicken in a bit of olive oil until it’s almost done (160º). Remove the chicken breasts from the skillet and cover them with foil while you make the sauce.
For the sauce, start with an inexpensive balsamic vinegar and add just a little brown sugar and some garlic. To this add cherry tomatoes and let it cook down until the tomatoes are tender and the glaze is slightly thickened.
Add the chicken back to the skillet and add a slice of mozzarella to each piece and cover the pan so that it melts.
Make sure you spoon the glaze and tomatoes over the chicken when you serve it and sprinkle some fresh basil on top.
- Marinate the chicken in buttermilk if you have time for 30 minutes or up to overnight
- Pound the chicken breasts so that they are even
- Don’t use an expensive balsamic vinegar because you will be cooking it
- to reheat the leftovers, cover with aluminum foil and place in 350º oven for 5-10 minutes
- spoon the balsamic glaze over the chicken before serving
- Ribbon a few basil strips to garnish over each chicken piece as you serve
After taking the first bite, my crew went back and spooned every last drop of the glaze over the chicken. Because of the sauce, it’s great served over rice.
If you find yourself cooking with chicken a lot and want to know for sure that your chicken is cooked thoroughly, head to my informational page on ways to make sure your chicken is cooked all the way but still remains juicy and delicious.
FAQs and tips
Place the chicken breast between two sheets of plastic wrap and pound with a rmallet, rolling pin or wine bottle until it is even. An alternative would be to slice through the thickest part of the breast, making two thinner cutlets.
Try marinating them in buttermilk for at least 30 minutes or overnight.
If you have leftovers, they can be enjoyed easily. Cover your chicken with aluminum foil and place in a preheated oven at 350º for 5-10 minutes.
Any left-overs will freeze perfectly. Let thaw and then simply warm up in the oven.
Yes, this is a simple substitution. The thighs will require you to cook them a little longer because they have a higher fat content and density, so give them a few extra minutes on each side to reach 165º.
Looking for more chicken recipes
Love a good one pot meal?
- What could be tastier than One Pot Macaroni and Cheese? It’s ready in 10 minutes!
- Homemade Sloppy Joes with Cornbread is a family friendly meal
- The savory filling in a Guinness Beef Pie is topped with buttermilk biscuits
- One Pot Taco Spaghetti is easy and quick, coming together in 30 minutes!
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Mozzarella Chicken with Tomatoes
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1-2 teaspoons Italian seasoning
- salt and pepper
- ½ cup balsamic vinegar
- 1 tablespoons brown sugar
- 4 cloves garlic minced
- 1 cup grape tomatoes halved
- 3 tablespoons fresh basil
- 4 slices fresh mozzarella cheese
- Heat a large skillet over medium high heat and add olive oil. Season chicken liberally with Italian seasoning and salt and pepper. Place in a hot skillet and cook until cooked through and temperature has reached 160º, about 6-8 minutes per side depending on thickness of the chicken. Transfer to a plate and cover with foil to keep warm.
- In the same skillet over medium low heat, add balsamic vinegar, brown sugar and garlic and cook for about 1 minute. Add tomatoes and salt to taste. Simmer until tomatoes are soft, about 6-8 minutes. Stir in basil.
- Return chicken to the pan and top with mozzarella. Cover to allow the cheese to melt.
Barbara’s Tips + Notes
- Marinate the chicken in buttermilk if you have time for 30 minutes or overnight.
- Pound the chicken breasts so that they are even.
- Don’t use an expensive balsamic vinegar because you will be cooking it.
- To reheat the leftovers, cover with aluminum foil and place in 350º oven for 5-10 minutes
- Spoon the balsamic glaze over the chicken before serving.