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Baked Caprese Chicken
5 from 9 votes

Baked Caprese Chicken

Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons butter unsalted
  • 8 ounces mozzarella cheese cut into 8 slices, fresh
  • 2 Roma tomato sliced
  • ¼ cup basil chiffonade, leaves
For the balsamic reduction
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar packed

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  3. In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  4. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.
  6. Serve immediately, topped with tomatoes, drizzled with balsamic reduction and garnished with basil, if desired.