Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides of the chicken with salt, black pepper, and dried oregano.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sear chicken breasts for 2–3 minutes on each side until lightly golden.
- Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- Pour balsamic vinegar evenly over the chicken breasts.
- Top each chicken breast with shredded mozzarella cheese, spreading it evenly.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the chicken reaches 165°F (75°C) internally and the cheese is bubbly.
- Remove from the oven and garnish with fresh basil leaves if desired.
- Serve immediately with keto-friendly sides.
Notes
For extra flavor, sprinkle fresh herbs like thyme or rosemary over the chicken before baking.
Avoid overbaking to keep the chicken moist and tender.
Use a meat thermometer to ensure the chicken is cooked safely.
- Prep Time: 10
- Cook Time: 20