Balsamic Baked Chicken with Mozzarella & Veggies
This Balsamic Baked Chicken with Mozzarella & Veggies is a quick, flavorful dish that combines tender chicken with a tangy balsamic glaze, melted mozzarella, and roasted veggies. It’s easy to prepare, making it perfect for a busy weeknight or when you want to impress guests with minimal effort. The balsamic glaze adds a rich, sweet and tangy flavor to the juicy chicken, while the mozzarella melts beautifully over the top. With just a few simple ingredients, you’ll have a wholesome, mouthwatering meal that’s bound to become a family favorite!
Ingredients
Ingredients for Balsamic Baked Chicken with Mozzarella & Veggies
- 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.
Instructions
How to Cook Balsamic Baked Chicken with Mozzarella & Veggies: A Step-by-Step Guide
- 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.
Notes
- For best results, use bone-in, skin-on chicken for extra flavor and juiciness.
- You can swap in your favorite veggies like mushrooms or sweet potatoes.
- To make this dish spicier, add red pepper flakes or hot sauce to taste.