Description
Balsamic Glazed Caprese Chicken is a flavorful and elegant dish featuring tender, golden-brown chicken thighs seared to perfection, then baked with a tangy balsamic glaze, fresh tomatoes, and topped with melted mozzarella cheese and fresh basil. This recipe combines classic Italian flavors in a simple yet impressive one-pan meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasonings
- 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
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 6 slices about 1/2-inch thick
- 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: Set your oven to 210°C (410°F) to ensure it’s ready for baking the chicken later.
- Season Chicken: Evenly season each chicken thigh with dried oregano, dried basil, salt, and cracked black pepper to infuse flavor.
- Sear Chicken: Heat olive oil or spray cooking oil in 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 seared, transfer the chicken to a plate and drain most of the excess oil from the pan, leaving about a teaspoon.
- Prepare Glaze: Return the skillet to the stove and fry the minced garlic until fragrant, about 1 minute. Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer and cook while stirring occasionally for 5 to 6 minutes until the glaze thickens.
- Coat Chicken and Add Tomatoes: Return the seared chicken to the pan and turn it in the balsamic glaze to coat evenly. Add 1 cup of whole grape or cherry tomatoes around the chicken.
- Bake Chicken: Place the pan in the preheated oven and bake for about 30 minutes, or until the chicken is cooked through.
- Add Cheese: Remove the pan from the oven and top each chicken thigh with a slice of fresh mozzarella or Bocconcini cheese. Return to the oven and bake for an additional 5 minutes until the cheese melts.
- Finish and Garnish: Slice the remaining 1/2 cup tomatoes in half and place them on top of the melted cheese. Pour some of the balsamic sauce from the pan over the top and garnish generously with chiffonade fresh basil. Serve immediately for best flavor.
- Optional Extra Glaze: While the chicken bakes, prepare extra balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a small pot. Bring to a boil, then reduce to simmer and stir occasionally until thickened and reduced by half, about 5-6 minutes. Drizzle over the chicken before serving if desired.
Notes
- You can substitute oregano and basil with Italian seasoning or pizza topper if preferred or if it’s what you have on hand.
- For Australian cooks, fresh Bocconcini cheese can commonly be found in the deli section of Woolworths; large balls typically weigh 125g each. Use smaller Bocconcini sizes if larger ones are unavailable.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
