Description
This Balsamic Glazed Caprese Chicken recipe combines juicy, flavorful chicken thighs with a sweet and tangy balsamic glaze, fresh mozzarella, and vibrant grape tomatoes, finished with aromatic fresh basil. Perfectly seared and oven-baked, it’s a deliciously easy meal that brings the essence of Caprese salad to the dinner plate with an Italian-inspired twist.
Ingredients
Scale
Chicken and Seasoning
- 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 6 slices of 1/2-inch thickness
- 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: Preheat your oven to 210°C (410°F) to ensure it’s hot and ready for baking the chicken later in the process.
- Season Chicken: Season each chicken thigh evenly with dried oregano, dried basil, salt, and cracked black pepper to infuse robust flavor.
- Sear Chicken: Heat olive oil or spray a large oven-proof pan or skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, approximately 4 minutes per side. Once done, transfer the chicken to a plate and drain excess oil, leaving about one teaspoon in the pan for flavor.
- Make the Garlic Balsamic Glaze: Return the skillet to the stove and sauté the minced garlic until fragrant, about 1 minute. Add balsamic vinegar and brown sugar, stirring to combine. Bring mixture to a simmer and cook for 5-6 minutes, stirring occasionally, until the glaze thickens.
- Combine Chicken & Glaze: Return the seared chicken to the skillet, coating each piece in the balsamic glaze. Add 1 cup of whole grape tomatoes around the chicken in the pan.
- Bake Chicken: Transfer the skillet with the chicken and tomatoes to the preheated oven. Bake for about 30 minutes until the chicken is fully cooked through.
- Add Mozzarella: Remove the pan from the oven and evenly top each chicken thigh with a slice of fresh mozzarella. Return to the oven for an additional 5 minutes, or until the cheese melts.
- Finish & Garnish: Slice the remaining 1/2 cup of grape tomatoes in half and place on top of the melted cheese. Drizzle some of the pan’s balsamic sauce over the chicken and garnish with fresh chiffonade basil leaves. Serve immediately.
- Optional Extra Glaze: While the chicken bakes, make additional balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a small pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until reduced and thickened by half, about 5-6 minutes. Drizzle over chicken just before serving for extra flavor and presentation.
Notes
- You can substitute dried oregano and basil with Italian seasoning or pizza topper if preferred.
- For fresh mozzarella alternatives, Australian cooks can find Bocconcini in deli sections such as Woolworths; 2 large balls (125g each) or smaller portions work well.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 35g
- Cholesterol: 110mg
