Balsamic Caprese Chicken

Mari makes this often for family meals. It’s amazing! She makes double the sauce. Soooo good!

Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese! ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

Prep Time10minutes mins

Cook Time50minutes mins

Total Time1hour hr

Course: Dinner

Cuisine: American

Keyword: Balsamic Glazed Caprese Chicken, Caprese Chicken

Servings: 6 people

 

Author: Karina

Ingredients

• 6 skinless bone-in chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch cracked black pepper to taste
• 1 tablespoon olive oil or a light spray of cooking oil spray
• 2 tablespoons garlic minced 
• 1/3 cup balsamic vinegar
• 2 1/2 tablespoons brown sugar packed
• 1 1/2 cups grape tomatoes or cherry tomatoes, divided
• 8 oz fresh mozzarella cheese or Bocconcini, cut into 6x 1/2-inch slices
• 1/4 cup fresh basil leaves chiffonade

Balsamic Glaze: (Optional To Serve)

• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar packed

Instructions

• Preheat oven to 210°C | 410°F.
• Season each chicken thigh with the oregano, basil, salt and pepper.
• Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
• Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
• Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
• Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Optional:

• If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.