Caprese Chicken
Balsamic Glazed Caprese Chicken
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
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 ©
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Course: Dinner
Cuisine: American
Keyword: Caprese Chicken
Servings: 6 people
Calories: 354 kcal
Ingredients
- 6 skinless , bone-in chicken thighs
- 1 teaspoon dried oregano*
- 1 teaspoon dried basil*
- 1 teaspoon salt
- cracked black pepper , to taste
- 1 tablespoon olive oil (or a light spray of cooking oil spray)
- 2 tablespoons minced garlic
- 1/3 cup balsamic vinegar
- 2 1/2 tablespoons brown sugar , packed
- 1 1/2 cups grape or cherry tomatoes , divided
- 8 0z (250 g) 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.
Recipe Notes
*You can substitute oregano and basil for Italian seasoning or pizza topper if that is what you have on hand.
**For my Australian followers, I find fresh Bocconcini in the deli section in Woolworths. I used 2 large balls, both 125 g each. You can use the smaller ones if that’s all you can find.
Nutrition Facts
Balsamic Glazed Caprese Chicken
Amount Per Serving
Calories 354Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 6g30%
Cholesterol 140mg47%
Sodium 761mg32%
Potassium 455mg13%
Total Carbohydrates 18g6%
Sugars 14g
Protein 31g62%
Vitamin A13.4%
Vitamin C8.3%
Calcium25.9%
Iron10.1%
* Percent Daily Values are based on a 2000 calorie diet.