March 25 2025

Balsamic Baked Chicken With Mozzarella & Veggies

Name: Balsamic Baked Chicken with Mozzarella & Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless (skinless chicken breasts); 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 cup balsamic vinegar; 2 tablespoons honey; 1 cup cherry tomatoes (halved); 1 zucchini (sliced); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 cup shredded mozzarella cheese; Chicken: You can use chicken thighs instead of breasts if you prefer a juicier cut of meat.; Veggies: Feel free to swap the zucchini (bell peppers, and tomatoes with other veggies like mushrooms, asparagus, or even broccoli.); Mozzarella: If you’re not a fan of mozzarella (you can use provolone or any cheese that melts well.)

Khemit Chicken Recipes 0

Hey there! If you’re anything like me, you’re always on the lookout for easy, tasty meals that don’t take forever to make, right?

Well, let me introduce you to this Balsamic Baked Chicken with Mozzarella and Veggies—it’s simple, flavorful, and totally satisfying!

I’m telling you, the flavor combination is out of this world! And the best of all? You only need a few ingredients and about 30 minutes. So, no more stressing over complicated recipes after a busy day.

I get it—sometimes cooking can feel like a chore, but trust me, this dish will make you feel like a pro in the kitchen without the stress.

And, it’s loaded with all the good stuff: protein, veggies, and a little cheesy goodness.

So, grab your apron (or, honestly, just your favorite cozy shirt) and let’s get cooking! I promise you, this recipe is going to be a new favorite. Ready? Let’s do it!

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup balsamic vinegar
2 tablespoons honey
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup shredded mozzarella cheese

Key Substitutions:

Chicken: You can use chicken thighs instead of breasts if you prefer a juicier cut of meat.
Veggies: Feel free to swap the zucchini, bell peppers, and tomatoes with other veggies like mushrooms, asparagus, or even broccoli.
Mozzarella: If you’re not a fan of mozzarella, you can use provolone or any cheese that melts well.

🍽 Essential Equipment for Making Balsamic Baked Chicken With Mozzarella & Veggies

Disclaimer: You can find all these tools & items on Amazon. I trust this company! If you use the links below, I may earn a small commission at no extra cost to you. It’s a simple way to support my work while stocking your kitchen with quality cooking tools.

Large Baking Dish or Casserole Dish – For baking the chicken, veggies, and mozzarella together evenly.
Sharp Chef’s Knife – To slice the chicken breasts and chop the vegetables.
Cutting Board – For safe and clean chopping of all ingredients.
Mixing Bowl – For tossing the chicken and veggies with balsamic and seasoning.
Measuring Cups and Spoons – To accurately measure balsamic vinegar, oil, and spices.
Basting Brush (optional) – To brush the chicken with extra balsamic sauce for extra flavor.
Tongs or Serving Spoon – For turning the chicken and serving the final dish.
Aluminum Foil (optional) – To cover the dish for part of the baking process to keep the chicken juicy.
Oven Mitts – For safely handling the hot baking dish from the oven.
Serving Plate or Platter – For presenting your beautifully baked chicken and veggies.

How to Cook Balsamic Baked Chicken with Mozzarella & Veggies

Preheat your oven to 400°F (200°C). Let’s get things heated up!
Prep the chicken: Pat those chicken breasts dry and rub them with olive oil. Then, sprinkle the salt, pepper, oregano, and garlic powder all over. You want every inch to be seasoned, so don’t be shy!
Make the balsamic glaze: In a small saucepan, pour the balsamic vinegar and honey. Bring it to a simmer over medium heat. Let it cook for about 5-7 minutes, stirring occasionally, until it thickens a little. It should be syrupy—so sweet, so tangy!
Prepare the veggies: While the glaze is simmering, grab your veggies. Slice the zucchini, bell peppers, and halve the cherry tomatoes. Throw them into a baking dish, and don’t worry if they seem like a lot—they’ll shrink down as they cook.
Assemble the dish: Place the seasoned chicken breasts right on top of those veggies. Don’t overcrowd it, but make sure everything fits in there nicely.
Drizzle the balsamic glaze: Now, pour that glorious balsamic glaze over the chicken and veggies. Make sure it’s evenly spread so every bite gets a taste of that delicious sauce.
Bake: Stick the dish in the oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through (no pink inside) and the veggies are tender.
Top with mozzarella: After the chicken is cooked, sprinkle the mozzarella cheese on top and bake for another 5 minutes until it’s melty and gooey. (This is the chef’s kiss moment! 😘)
Serve and enjoy: Take it out of the oven and let it cool for a minute. Then, plate it up and get ready for your taste buds to dance.

Mistakes to Avoid When Making Balsamic Baked Chicken

Overcooking the chicken

You don’t want rubbery, dry chicken. Use a meat thermometer to check that your chicken hits 165°F (74°C). If you don’t have one, just make sure there’s no pink inside. Trust me, undercooked chicken is a no-go.

Not seasoning the chicken enough

Don’t skimp on the seasoning! Make sure you’re rubbing the chicken with olive oil and seasoning it on all sides. It’ll make all the difference in flavor.

Skipping the glaze step

The balsamic glaze is what takes this dish from “okay” to “wow!” Don’t skip simmering the vinegar and honey together. Trust me, it’s worth the 5 extra minutes!

Overcrowding the veggies

Give the veggies some space in the baking dish. They need room to roast and caramelize. If you pile them on top of each other, they’ll end up soggy.

Forgetting to top with mozzarella

Don’t forget that final cheesy layer! Sprinkle it on in the last 5 minutes of baking for the perfect melt. No one wants to miss out on that gooey, melty goodness.

Variations & Customizations

Keto-Friendly Version

Want to make it low-carb? Swap the balsamic glaze with a sugar-free version or make your own using balsamic vinegar and a little stevia or monk fruit.

- Skip the honey to keep the carbs down.
- You can even add some extra leafy greens, like spinach or kale, to bulk it up without adding carbs.

Spicy Kick

Add red pepper flakes to the balsamic glaze while it simmers.

- For an even spicier version, throw in some sliced jalapeños or chili peppers with your veggies. It’ll give your dish that bold, spicy zing that’ll make your taste buds dance!

Vegetarian Swap

Swap the chicken for thick slices of eggplant or portobello mushrooms for a hearty vegetarian version.

- You can even use tofu if you’re looking for a plant-based protein option. Just make sure to press the tofu to get rid of any excess water before seasoning it.

Serving and Presentation Tips

Plate the chicken

First, grab your plates! You’ll want to place the chicken breasts right in the center of the plate. Make sure it’s the star of the show!

If you’ve made a keto version with extra veggies, layer them nicely around the chicken for balance. No one likes a messy plate.

Add the veggies

Scoop some of the roasted veggies (zucchini, bell peppers, tomatoes) around the chicken. Try to keep it neat—think restaurant-quality presentation.

For a pop of color, arrange the veggies in a way that highlights their vibrant colors. The roasted veggies should look rich and inviting.

Top with extra glaze

If you’ve got any leftover balsamic glaze from cooking, drizzle a little extra over the chicken and veggies. It adds extra flavor and makes the dish look glossy and fancy.

Garnish for that extra flair

A little fresh basil or parsley on top will make everything look fresh and vibrant. Plus, it’ll bring out the flavors even more.

If you’ve got some fresh mozzarella left, you can slice a little bit thinly and add that as a garnish on top of the chicken for an extra cheesy touch.

Serve with a side

For a full meal, pair it with a light salad or a side of cauliflower rice if you’re keeping things low-carb. Or go with something like roasted potatoes for a heartier side.

Don’t forget a nice glass of white wine or sparkling water to complement the balsamic flavors.

Best Tips for Making Balsamic Baked Chicken with Mozzarella & Veggies

Use Bone-In, Skin-On Chicken for Extra Flavor

If you have the option, use bone-in, skin-on chicken breasts or thighs. They’ll stay juicier while baking and add extra flavor, especially when the skin crisps up nicely. If you prefer boneless, skinless, that works too—just keep an eye on the cooking time.

Don’t Skip the Balsamic Glaze

The glaze is the magic here! Simmer the balsamic vinegar and honey slowly to thicken it up, and use it generously. The sweetness balances the savory flavors of the chicken and veggies, giving the dish that perfect tangy finish.

Prep Your Veggies Evenly

Cut your veggies (zucchini, peppers, and tomatoes) into uniform pieces. This ensures they cook evenly and roast to perfection, caramelizing slightly for that yummy roasted flavor.

Add Mozzarella at the Right Time

Don’t add the mozzarella until the last 5 minutes of baking. That way, it melts perfectly over the chicken and veggies without becoming rubbery or overcooked.

Let the Chicken Rest

After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps the chicken tender and moist.

Experiment with Veggie Add-Ins

Feel free to mix up the veggies. You could add mushrooms, onions, or even asparagus for a twist. Just remember to adjust the cooking time based on the type of veggies you choose.

Don’t Forget the Fresh Herbs

Garnish your dish with fresh basil, parsley, or even thyme after serving. It adds a burst of freshness and makes the dish look even more appetizing.

Storage and Freezing

Storing Leftovers

In the Fridge: Allow the dish to cool completely before storing it. Place the leftover chicken and veggies in an airtight container and refrigerate for up to 3 days.

To keep the chicken from drying out, try to store it with the veggies and a little extra balsamic glaze to retain moisture.

Freezing Leftovers

For Freezing: If you want to keep it longer, you can freeze the chicken and veggies. Just make sure to wrap the chicken tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag.

Freezing may slightly alter the texture of the veggies, so if you’re planning to freeze, consider keeping them separate and only freezing the chicken. You can always cook fresh veggies when you’re ready to eat!

Freezing time: The dish can be frozen for up to 2 months.

Reheating Tips

When you’re ready to eat your leftovers, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps the chicken stay juicy and the mozzarella nice and melty.

If you’re reheating in the microwave, be sure to cover the dish with a damp paper towel to keep the moisture in, and heat for 1-2 minutes at a time.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully in this recipe. They’re even juicier and more flavorful than breasts, so feel free to swap them in. Just adjust the cooking time slightly if they’re thicker.

Can I make this recipe ahead of time?

Yes! You can prep everything and store it in the fridge for up to 24 hours before baking. Just pop it in the oven when you’re ready to cook. The flavors will actually meld together beautifully if you let it marinate for a bit.

What other veggies can I use?

Great question! You can swap the zucchini, bell peppers, and tomatoes for other veggies like mushrooms, onions, asparagus, or even sweet potatoes. Just remember to chop everything evenly to ensure it cooks well.

Can I use a store-bought balsamic glaze?

Of course! If you’re short on time, a pre-made balsamic glaze works just fine. But making your own glaze with balsamic vinegar and honey gives it that homemade touch and deeper flavor.

Is this recipe gluten-free?

Yes! This Balsamic Baked Chicken with Mozzarella & Veggies is naturally gluten-free. Just double-check any store-bought ingredients like balsamic glaze to make sure they don’t contain any hidden gluten.

How can I make this recipe spicy?

If you love a little heat, add a pinch of red pepper flakes to the veggies or drizzle some hot sauce over the chicken before baking. You can also use a spicy balsamic glaze or add sliced jalapeños to the veggie mix.

Can I make this recipe vegetarian?

Absolutely! To make this recipe vegetarian, simply replace the chicken with your favorite plant-based protein, like tofu or tempeh. You can even use portobello mushrooms for a meaty, satisfying texture!

Conclusion

And there you have it! This Balsamic Baked Chicken with Mozzarella & Veggies is sure to become a new favorite in your kitchen.

Once you taste that perfect balance of tangy balsamic, melted mozzarella, and juicy chicken, you’ll be wondering why you ever bought store-bought versions. Trust me, homemade is always better!

I’d love to see your take on this recipe—get creative with the veggies or throw in a fun twist and share it with me. Or, if you’re feeling cheeky, send me a photo of your perfectly plated dish for some bragging rights!

So, next time you’re in the mood for something easy yet impressive, you’ll know exactly what to make. Enjoy every bite, and I’m pretty sure this will be your new go-to meal.

Now you may want to try

Stuffed Chicken Marsala