Description
This Balsamic Glazed Caprese Chicken recipe features tender, juicy chicken thighs seared to golden perfection and baked with a sweet and tangy balsamic glaze, fresh mozzarella, and ripe cherry tomatoes. Finished with fresh basil, this dish elevates a classic Caprese salad into a hearty and flavorful main course perfect for a family dinner or special occasion.
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 light spray of cooking oil spray
Glaze and Toppings
- 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
Optional Balsamic Glaze to Serve
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar, packed
Instructions
- Preheat Oven: Preheat your oven to 210°C (410°F) to prepare for baking the chicken.
- Season Chicken: Season each skinless bone-in chicken thigh evenly with dried oregano, dried basil, salt, and cracked black pepper.
- Sear Chicken: Heat olive oil or use a cooking oil spray in a large oven-proof skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken from the skillet and place on a plate, draining most of the excess oil but leaving about a teaspoon in the pan.
- Make Glaze Base: Return the skillet to the stovetop and fry the minced garlic in the remaining oil for about 1 minute until fragrant. Add balsamic vinegar and brown sugar, stirring well and bringing to a simmer. Continue stirring occasionally until the glaze thickens, about 5-6 minutes.
- Combine Chicken and Sauce: Return the seared chicken thighs to the skillet, turning them in the glaze to coat evenly. Scatter 1 cup of whole grape or cherry tomatoes around the chicken in the skillet.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for about 30 minutes or until the chicken is completely cooked through.
- Add Cheese: Remove the skillet from the oven and top each chicken thigh with a slice of fresh mozzarella or Bocconcini cheese. Return to the oven for an additional 5 minutes, or until the cheese has melted.
- Finish with Tomatoes and Basil: Slice the remaining 1/2 cup of tomatoes in half, and place them over the melted cheese. Drizzle some of the pan’s balsamic glaze over the chicken and garnish with chiffonade of fresh basil leaves. Serve immediately.
- Optional Extra Glaze: While baking, you can prepare an extra balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons packed brown sugar in a small pot. Bring to a boil, then reduce to a simmer, stirring occasionally, until the glaze thickens and reduces by half (about 5-6 minutes). Drizzle this extra glaze over the chicken when serving if desired.
Notes
- You can substitute the dried oregano and basil for Italian seasoning or pizza topper if that’s what you have on hand.
- For fresh mozzarella, Australian cooks may find Bocconcini in the deli section of Woolworths; two large balls (125 g each) were used in this recipe, but smaller balls are also suitable.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
