Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (or basil and oregano)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves (for garnish)
- Optional: Cherry tomatoes or roasted vegetables for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, pepper, and Italian herbs.
- Marinate the chicken: Place chicken breasts in a resealable bag or dish, pour marinade over, and marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- Bake the chicken: Arrange marinated chicken in the dish, pour some marinade over, and bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
- Add cheese and finish baking: Remove from oven, sprinkle mozzarella evenly over chicken, then bake an additional 5-7 minutes until cheese is melted and bubbly.
- Garnish with fresh basil leaves and serve hot with your favorite low-carb sides.
Notes
- For extra flavor, marinate the chicken longer, up to 2 hours.
- Use bone-in chicken thighs as a flavorful alternative, adjusting cooking time accordingly.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat gently to avoid melting the cheese too much upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg