Balsamic Chicken and Fresh Mozzarella

Balsamic Chicken and Fresh Mozzarella


"A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week."

Ingredients 35 m {{adjustedServings}} servings 542 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
  2. Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
  3. Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Tips & Tricks
Fresh Herb & Vegetable Chicken Lasagna

See how to make a prize-winning veggie, chicken, and herb lasagna.

Easy Chicken Parmesan Bake

This could be the fastest, easiest chicken Parmesan you’ll ever make.

Rate recipe

Your rating


Reviews 194

  1. 283 Ratings


Fabulous!! I made this for my family last night and they all loved it! I changed a little to suit me, though. I marinated the chicken for 24 hours and then baked the chicken instead of pan-frying it. I baked it at 350 for 30 minutes. Then I layered shredded mozzarella on top and placed in the oven for 5 more minutes so it would melt. I took the advice of another reviewer and warmed the tomato and basil slightly in a skillet. Then I placed them on top of the chicken. My husband was raving all night. It is our new favorite meal and it is so easy!

Amy Snyder

This was EXCELLENT. Made a few modifications: didn't have any balsamic vinaigrette on hand so I made Mama's Balsamic Vinaigrette (on this website), which I highly recommend! Marinated chicken filets for 24 hours (poked holes in the chicken so they would absorb marinade even better). I put the whole thing - marinade and all (added a dash of Italian seasoning) - in a baking dish and put it in the oven for 30 min at 350. During the last ten minutes of cooking, I put tomato slices around the chicken in the pan so they would warm up and absorb some of the awesome flavor. During the last 5 minutes, I put mozzarella slices on the chicken so they would melt, along with dried basil sprinkled on top. I served it by pouring some of the leftover balsamic vinaigrette around the chicken and placed the tomatoes on top. It came out PERFECT. I will definitely make this over and over again - it was so easy, yet elegant, and it was incredibly tasty!


My family LOVES this recipe. It is so easy to make, and tastes so fresh and "alive". This recipe has become part of my regular repertoire. 10/09,2006: Update: I used the basis of this recipe with some fresh tilapia (white fish) and it was fabulous. I marinated the fish in the balsamic vinegrette for about 45 minutes. I lined a jelly roll pan with aluminum foil, and placed the fish on the foil. I then covered the fish with shredded mozzarella and baked in a 425 F oven for 10 minutes, then broiled for 2-3 minutes until the cheese was golden and bubbly. To make the remainder ingredients easier to eat with fish, I chopped the basil and diced the tomatoes before layering them on the top of each fish fillet. Finally, I sprinkled with additional balsamic vinegar and served. YUM YUM!!! Thanks again, this is one we make all the time!