If you’re looking for a dinner that’s bursting with flavor yet surprisingly simple, then I’ve got a treat for you. This Balsamic Glazed Caprese Chicken Recipe is one of those meals that just feels fancy but comes together quickly enough for a weeknight dinner. I absolutely love how the tangy balsamic glaze marries with the fresh mozzarella and sweet tomatoes – it’s like a Caprese salad made cozy and comforting with juicy chicken thighs. Trust me, once you try this, your family will keep asking for it on repeat!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything you need in your pantry and fridge.
- Bold Flavor: The balsamic glaze perfectly balances sweet, tangy, and savory in every bite.
- One-Pan Wonder: Minimal clean-up means more time enjoying your meal, not scrubbing dishes.
- Family Favorite: This recipe has quickly become a go-to in my house for busy weeknights.
Ingredients You’ll Need
The magic of this Balsamic Glazed Caprese Chicken Recipe lies in layering simple, fresh flavors together. Key fresh ingredients like mozzarella and tomatoes combine with pantry staples like dried herbs and balsamic vinegar to create something special. When shopping, look for ripe tomatoes and full-fat fresh mozzarella for the best melty texture.
- Chicken Thighs: Skinless and bone-in work best here for juicy, flavorful meat.
- Dried Oregano & Dried Basil: These herbs bring the Italian Caprese vibe to the chicken.
- Salt & Black Pepper: Essential for seasoning to make everything pop.
- Olive Oil or Cooking Spray: Helps sear the chicken beautifully without sticking.
- Minced Garlic: Adds fragrant depth to the balsamic glaze.
- Balsamic Vinegar: The star of the glaze, bringing sweet-tart complexity.
- Brown Sugar: Balances balsamic’s acidity with mild sweetness.
- Grape or Cherry Tomatoes: These add brightness and a juicy burst to the dish.
- Fresh Mozzarella Cheese or Bocconcini: Sliced for melting over the chicken – creamy and mild.
- Fresh Basil Leaves: Cut into thin ribbons (chiffonade) to garnish and add fresh herbal notes.
Variations
I’ve played around with this Balsamic Glazed Caprese Chicken Recipe to suit different moods and dietary needs – don’t hesitate to personalize it! Some simple changes can keep this dish feeling fresh and exciting every time you make it.
- Grilled Version: When the weather’s nice, I love grilling the seasoned chicken first for a smoky flavor before adding the glaze and cheese.
- Low Sugar: You can cut back the brown sugar in the glaze if you prefer less sweetness—just balance it with a pinch of salt.
- Dairy-Free: Skip the mozzarella and add sliced avocado or a sprinkle of nutritional yeast for a cheesy vibe.
- Herb Swap: Try fresh thyme or rosemary for a different herb profile, which gives the dish a fragrant twist.
How to Make Balsamic Glazed Caprese Chicken Recipe
Step 1: Season and Sear the Chicken to Golden Perfection
Start by seasoning your chicken thighs generously with dried oregano, basil, salt, and freshly cracked black pepper. I always pat my chicken dry before seasoning – it helps the skin sear better and get that gorgeous golden color. Heat olive oil or spray your skillet and sear the chicken skin-side down first on medium-high heat for about 4 minutes, then flip and sear the other side. You want that nice crust to lock in juices. Once browned, transfer the chicken to a plate but leave about a teaspoon of oil in the pan – it’ll make the next steps flavorful and easy to clean up!
Step 2: Make the Glaze Right in the Pan
With your skillet still warm, add minced garlic and fry it briefly until the aroma hits you—about one minute. Then add balsamic vinegar and brown sugar. Stir everything together and bring to a gentle simmer, stirring often so the sugar melts and the glaze thickens nicely. It usually takes about 5 to 6 minutes; you’ll know it’s ready when the glaze coats the back of a spoon. This step is where the magic happens, turning simple ingredients into a sticky, tangy, slightly sweet sauce that clings to the chicken.
Step 3: Bake, Top with Cheese, and Finish with Fresh Flavors
Return the chicken thighs to the skillet, turning them in the glaze so they’re coated evenly. Scatter about one cup of whole grape tomatoes around the chicken, then pop the whole skillet into your preheated 410°F oven for about 30 minutes until the chicken cooks through. Once the chicken’s almost done, top each piece with a thick slice of fresh mozzarella. Return the pan to the oven for another 5 minutes so the cheese melts into ooey-gooey perfection. Right before serving, halve the remaining tomatoes and arrange them on top with a drizzle of the balsamic pan sauce and fresh chiffonade basil – seriously, it’s stunning and so fresh!
Pro Tips for Making Balsamic Glazed Caprese Chicken Recipe
- Don’t Overcrowd the Pan: Give chicken thighs enough space when searing so they brown properly instead of steaming.
- Watch the Glaze Thickness: Simmer the balsamic vinegar and sugar until reduced by half for a syrupy consistency; too thin and it won’t cling well.
- Use Oven-Safe Skillet: Finishing the chicken in the oven directly in the pan saves dishes and keeps flavors concentrated.
- Fresh Basil Last: Add basil at the very end so it stays aromatic and doesn’t wilt or turn bitter in the oven.
How to Serve Balsamic Glazed Caprese Chicken Recipe
Garnishes
I love topping mine with plenty of fresh basil ribbons and a drizzle of extra balsamic glaze for that restaurant-quality look. Sometimes I sprinkle a little flaky sea salt on the mozzarella right before serving to make the flavors pop even more. I keep it simple but vibrant – fresh herbs truly elevate this dish.
Side Dishes
This chicken pairs wonderfully with light sides like garlic butter green beans or a simple arugula salad with lemon vinaigrette. If you want something to soak up the glaze, crusty bread or creamy mashed potatoes are perfect. I often make some roasted asparagus or steamed broccoli alongside for a well-rounded meal that doesn’t feel heavy.
Creative Ways to Present
For special dinners, I’ve tried plating each chicken thigh on a long bed of basil and tomato salad, then drizzling glaze artistically over the plate edges. You can also serve it on a large wooden board surrounded by fresh herbs and bread for a rustic family-style vibe. It’s fun to get creative – this recipe is pretty as a picture!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the chicken stays juicy, and the flavors deepen overnight, making it even tastier the next day. I like to save the extra glaze separately if there’s any, so I can refresh the dish when reheating.
Freezing
I’ve frozen this dish once or twice with decent results—just make sure to freeze before adding the fresh tomatoes and basil. Wrap the chicken tightly and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and add fresh toppings when reheating.
Reheating
Reheat gently in a 350°F oven for about 15-20 minutes until warmed through. This keeps the chicken juicy and allows the mozzarella to soften again if you add fresh slices before reheating. Microwave works in a pinch, but be careful not to overcook as it can dry out quickly.
FAQs
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Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but since they’re leaner, watch the cooking time closely to avoid drying them out. You might want to butterfly the breasts or pound them to even thickness for quicker, more even cooking. Taste-wise, thighs tend to be juicier and more flavorful, but breasts give you a lighter option.
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What’s the best balsamic vinegar to use for the glaze?
Choose a quality balsamic vinegar that’s rich but not too sweet or harsh. I prefer traditional balsamic vinegar or an aged version for depth. Avoid vinegar labeled as “glaze” since this recipe makes its own glaze from scratch with sugar and reduction.
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Is this recipe suitable for meal prep?
Definitely! It reheats well and keeps nicely in the fridge, making it great for lunches or dinners planned ahead. Just wait to add fresh basil and tomatoes until serving for the best flavor and texture.
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Can I make the balsamic glaze ahead of time?
Yes, you can make extra glaze ahead and store it in the fridge in a sealed jar for up to a week. Warm slightly before drizzling over the chicken to revive that sticky, luscious texture.
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What if I can’t find fresh mozzarella or Bocconcini?
If fresh mozzarella isn’t available, try using a mild, creamy cheese that melts well like fontina or even slices of mild provolone. Fresh mozzarella gives that classic Caprese creaminess, but alternatives can still work in a pinch.
Final Thoughts
This Balsamic Glazed Caprese Chicken Recipe is one of those dishes that feels both comforting and a little elegant — the kind I’m excited to serve when friends pop over unexpectedly or when I just want something special for my family without fuss. I love how the glaze clings to every bite, the melty mozzarella topping, and the freshness that the basil and tomatoes add at the end. Give it a try and watch how it quickly becomes a favorite in your cooking rotation, just like it did in mine.
Print
Balsamic Glazed Caprese Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Balsamic Glazed Caprese Chicken recipe features juicy, skinless bone-in chicken thighs seasoned with Italian herbs, seared to golden perfection, then baked with a sweet and tangy balsamic glaze, cherry tomatoes, and topped with melted fresh mozzarella and basil. It’s a delightful blend of savory and sweet flavors, perfect for a satisfying weeknight dinner.
Ingredients
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 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 6x 1/2-inch slices
- 1/4 cup fresh basil leaves, chiffonade
Optional Balsamic Glaze for Serving
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar packed
Instructions
- Preheat the Oven: Begin by preheating your oven to 210°C (410°F) to ensure it’s hot and ready for baking the chicken.
- Season the Chicken: Evenly season each of the 6 skinless bone-in chicken thighs with dried oregano, dried basil, salt, and cracked black pepper.
- Sear the Chicken: Heat 1 tablespoon olive oil or use cooking 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 and place it on a plate. Drain most of the excess oil from the pan, leaving about a teaspoon for sautéing.
- Prepare the Glaze in Pan: Return the skillet to the stove and sauté the minced garlic for about 1 minute until fragrant. Add 1/3 cup balsamic vinegar and 2 1/2 tablespoons packed brown sugar, stirring to combine. Bring this to a simmer and cook, stirring occasionally, until the glaze thickens, about 5 to 6 minutes.
- Combine Chicken and Tomatoes: Return the seared chicken thighs to the skillet, turning each piece to coat them evenly with the balsamic glaze. Add 1 cup of whole grape or cherry tomatoes around the chicken.
- Bake the Chicken: Place the skillet in the preheated oven and bake for about 30 minutes, or until the chicken is fully cooked through.
- Add Cheese and Finish Baking: Remove the skillet from the oven and top each chicken thigh with a slice of fresh mozzarella or Bocconcini. Return it to the oven for an additional 5 minutes, or until the cheese has melted and is slightly bubbly.
- Prepare the Fresh Toppings and Serve: Slice the remaining 1/2 cup of tomatoes in half and place them on top of the melted cheese. Drizzle some of the pan’s balsamic sauce over the chicken and tomatoes, then garnish with the chiffonade of fresh basil leaves. Serve immediately while hot.
- Optional Extra Balsamic Glaze: For additional glaze, combine 1/3 cup balsamic vinegar and 2 tablespoons packed brown sugar in a small saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the glaze reduces by half and thickens, about 5 to 6 minutes. Drizzle this over the chicken just before serving.
Notes
- You can substitute oregano and basil with Italian seasoning or pizza seasoning if preferred.
- Fresh Bocconcini cheese can be found in deli sections of stores such as Woolworths in Australia; two large balls of 125 g each can be used as an alternative to fresh mozzarella.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
