Balsamic Glazed Caprese Chicken
User Reviews
5
Balsamic Glazed Caprese Chicken
Description
Balsamic Glazed Caprese Chicken uses chicken thighs seasoned with dried herbs and cooked first by searing, then baked in a pan glazed with garlic, balsamic vinegar, and brown sugar reduced to a thick sauce. Grape tomatoes add bursts of freshness and color around the chicken during baking. The finishing touch is fresh mozzarella slices that melt in the oven, alongside fresh basil ribbons that bring herbal brightness reminiscent of Caprese salad flavors.
The glaze adds a sweet-tart complexity that contrasts with the savory chicken and creamy cheese. This layered flavor builds while the chicken cooks in the oven, creating juicy meat coated in a sticky, flavorful sauce. The dish brings together classic Italian ingredients in a practical one-pan preparation.
The recipe includes options to substitute Italian seasoning for dried oregano and basil. Fresh Bocconcini is recommended for mozzarella, but regular fresh mozzarella slices work well. The glaze can be prepared separately and drizzled on for extra sauce presentation.
Ingredients
- 6 chicken thighs skinless, bone-in
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon salt
- 1 pinch black pepper to taste, cracked
- 1 tablespoon olive oil or a light spray of cooking oil spray
- 2 tablespoons garlic minced
- ⅓ cup balsamic vinegar
- 2 ½ tablespoons brown sugar packed
- 1 ½ cups grape tomatoes or cherry tomatoes, divided
- 8 oz mozzarella cheese or Bocconcini, cut into 6x ½-inch slices, fresh
- ¼ cup basil chiffonade, fresh leaves
Balsamic Glaze: (Optional To Serve)
- ⅓ 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 ½ 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.
Notes
- Dried oregano and basil can be replaced with Italian seasoning if preferred.
- Fresh Bocconcini cheese may be available in deli sections; smaller balls are fine to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 498mg | 21% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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