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
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 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
