Baked Caprese Chicken Thighs cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!
Caprese Chicken made over with juicy baked chicken thighs! Many Caprese Chicken recipes I have found over the last few months call for searing chicken with salt and pepper and adding vinegar right at the end. But, why? This recipe is different.
Baked Chicken Thighs
I love the amazing flavour of baked chicken thighs in a sweet balsamic gaze… it has to be the best of all baked chicken recipes. PLUS, adding mozzarella and basil into that mix? Well.
What is Caprese
A traditional simple and flavourful Italian appetiser, a Caprese Salad (Insalata Caprese) consists of ripe tomatoes, fresh mozzarella cheese and basil, drizzled with olive oil and seasoned with salt. With this recipe, we are adding baked chicken thighs and a tonne of flavour.
I hope you’re not getting sick of seeing Caprese around here. The Caprese Deep Dish Mini Pizzas and Caprese Frittata were so good. Not to mention those Caprese Stuffed Garlic Butter Portobellos. But it was time for chicken, and this Caprese recipe is SO EASY. One of the EASIEST and TASTIEST recipes on this whole entire blog.
How To Make Chicken Caprese
First, we sear our chicken in oregano and basil (or you can use Italian seasoning), salt and pepper, until golden on both sides. (It won’t be cooked through, but we finish cooking them in the oven).
Next, fry the garlic until fragrant. Mmmmm, garlic smells.
Balsamic Vinegar and Brown Sugar
This is where all the flavour comes from. The sauce gets absorbed into the chicken as it cooks and creates the most amazing flavour. Stir both to combine well and allow to simmer until thickened. Don’t get your face close to the pan though. The strong smell can burn your eyes.
Add the chicken back into the pan, rotating to coat in the glaze and place into the oven and continue baking in the oven until cooked through and succulent. Place your mozzarella slices on each thigh and bake in the oven for a further 5 minutes.
So good you’ll want it straight out of the pan. And that SAUCE is extremely addicting! You have been warned. Top with shredded basil and a few fresh tomatoes and don’t forget to share it with whoever you’re cooking for.
WATCH US MAKE Balsamic Glazed Caprese Chicken RIGHT HERE!
Balsamic Glazed Caprese Chicken
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Ingredients
- 6 skinless , bone-in chicken thighs
- 1 teaspoon dried oregano*
- 1 teaspoon dried basil*
- 1 teaspoon salt
- cracked black pepper , to taste
- 1 tablespoon olive oil (or a light spray of cooking oil spray)
- 2 tablespoons minced garlic
- 1/3 cup balsamic vinegar
- 2 1/2 tablespoons brown sugar , packed
- 1 1/2 cups grape or cherry tomatoes , divided
- 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
- 1/4 cup fresh basil leaves , chiffonade
Balsamic Glaze: (Optional To Serve)
- 1/3 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 1/2 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
**For my Australian followers, I find fresh Bocconcini in the deli section in Woolworths. I used 2 large balls, both 125 g each. You can use the smaller ones if that's all you can find.
Carmen says
February 14, 2019 atLoved this recipe. I accidentally defrosted breasts which still came out great but I think I prefer the thighs making the chicken more moist. My sauce turned out perfect after letting it bubble mych linger and adding more and mire brown sugar. Yummy
Rebecca says
January 23, 2019 atHello,
I just have to say this recipe has become a weekly staple for my boyfriend and I! We can’t get enough of how easy and delicious this is, however my basalmic glaze never seems to really thicken up, and I’m wondering what I’m doing wrong?? I had left the basalmic and brown Sugar in my pan for quite a while and let it bubble, however it’s not turning into that thick syrup like glaze I’m trying to achieve.. any tips??
Thank you so much in advance! Warmly,
-Rebecca
Christine says
December 28, 2018 atHi Sherry. Cooking this tomorrow. What do you recommend to serve with it?
Nancy Jo says
September 19, 2018 atOMG I love love this Recipe!!!! and my family’s New Favorite!!!! I HAVE to now make this once a week or I will be let known if I don’t!!!!! Perfect to a T!!!! I first Used Bone in Thighs and The meat fell right of the bone and was perfect, next time I used flattened chicken breast which was good too and then next used pork chops omg what a hit each time, and I did not change any other part of the recipe.. My daughter does not even like sauce of any kinda and she kept dipping her chicken in the sauce!!! and For Her to do That you know its got to be AMAZING, Well It is, thank you so much for Our NEW family Favorite!!! Oh SOOOOOOO Yummy
Dolly says
September 12, 2018 atGreat recipe, I wouldn’t change a thing. I came out great. One of my husbands new favorites.
Lisa says
September 1, 2018 atThis was a delicious recipe. I was a little skeptical at first with the balsamic glaze but the chicken turned out very tender and moist. I’ll definitely keep it in my collection.
Karen says
August 18, 2018 atOMG…..I made this last night. Can I say delish!!!
Izzy8817 says
August 15, 2018 ati missed the “bone in” part and used boneless skinless chicken thighs. it still came out wonderful & i didn’t adjust the cooking times at all. I was so worried it wouldn’t taste as good as it smelled but it did!. everyone loved it and has been requesting I make it again and again. i can’t wait to try other Caprese recipes from this site!
Alexis says
June 20, 2018 atI made it tonight! So juicy, easy and delicious. All of your recipes are fairly simple and packed with flavor
Karina says
June 22, 2018 atThat is great to hear! I am so happy it turned out so well. Thank you for sharing and following along with me! XO
Carol says
June 6, 2018 atThis is an amazing recipe. Great flavor and super easy to make. Will make again. Thanks for sharing.
Karina says
June 6, 2018 atThat is great to hear! Thank you so much for sharing! XO
Leanne says
May 22, 2018 atOMG… this is the best thing ever.. sweet.. tangy… I grow my own basil hydroponically, and it just make this dish sing even louder! LOVE it… LOVE IT.. LOVE IT, and so does everyone I’ve ever made it for?
Karina says
May 23, 2018 atWay cool! That is awesome that you grow your own herbs. Thank you for sharing and following along with me! I am so glad that this chicken was more than you were expecting!
Renee says
March 14, 2018 atThere is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. I suggest reporting them, it’s called The Paleo Recipe Cookbook – Cheap and Easy.
Karina says
March 16, 2018 atOh thank you so much sweetheart! That is so kind of you! I will look into this and see what I can do. Thank you very much for your support and love!
Kristie says
February 22, 2018 atI really want to try this but my fiance doesn’t eat anything with a bone in it specially chicken. Can I use breast instead? If so how much (I’m in Australia) and what would I need to change time wise in the recipe?
Karina says
February 25, 2018 atYes, of course! You would need to cook it a bit longer! It will still taste fantastic! He will love this chicken!
Barry Lilien says
January 8, 2018 atI cook just for myself so I heat up a lot of food. Mozzarella and balsamic glaze become solidified in the microwave! What’s the best way to heat this? Thanks!
Angela says
September 16, 2017 atThis looks so amazing and I can’t wait to try it! Do you have any thoughts on adding baby spinach toward the end, making it a complete meal?
Sarah says
July 25, 2017 atI’ve made this in the past and it was absolutely fantastic. Realized I didn’t have an oven proof pan so had to transfer to baking dish. Has anyone made this with a cast iron pan? How did it turn out or do you have recommendations for using one with this recipe?
Sarah says
June 13, 2017 atThis was really good! I followed the recipe exactly and the chicken turned out moist and really tasty. I did not do the extra glaze at the end, but next time I make this, I will. Zero complaints, and my entire family ate it, bonus points that it was a one pot dish. I served with asparagus and roasted root vegetables.
Caitlin says
May 31, 2017 atSo yummy! My boyfriend loved it and went back for seconds.
Kristie says
May 24, 2017 atMade this for my family and we loved it!!!
Karina says
May 25, 2017 atKristie I’m so happy to hear that!
KG says
May 12, 2017 atI made this tonight after seeing it posted an FB and it was DELICIOUS!!! My kids loved it too. A gem to add to the recipe binder. Thank you!!
Joan says
May 8, 2017 atBased on reviews, I made this tonight for the first time for guests!! It was fabulous! I can’t remember a time when everyone raved about chicken. Thanks so much for this recipe. It will definitely be in my rotation.
Christi says
April 26, 2017 atLooks so delicious!
Karina says
April 26, 2017 atThanks Christi!
Maureen Knight says
April 13, 2017 atKarina,
I made this last night and husband couldn’t get enough of it!! TRULY AMAZING! DELICIOUS AND SO EASY TO MAKE! This will definitely go into the “must have” meals to make! Thank you!!
Stephanie says
April 12, 2017 atIs this a sweet tasting chicken? I really want to try it but don’t like sweet chicken. Or is there a substitute for the brown sugar that will make it more savory than sweet?? Thanks!
Stephanie O says
April 6, 2017 atKarina, this recipe is WONDERFUL – truly “restaurant quality!” I started by sauteeing white and baby bella mushrooms in garlic and herbs, then set them aside while cooking the chicken. I used breasts, TRIPLED the glaze, and after the chicken was cooked through returned them to the pan along with the cut tomatoes and let the flavors simmer and meld together – HEAVEN! Dill mashed potatoes and Italian green beans rounded out the meal, and my husband insists this now be in our regular meal rotation. Thank you for sharing this – 5 STARS!!!
Karen K. says
April 3, 2017 atLinda, it says in the directions 410 deg F for approx 30 minutes.
Lisa C says
March 29, 2017 atI’m not a skilled cook so most recipes take me a couple of attempts to master, but I nailed this one on the first try. The tomatoes were SO GOOD after soaking up the balsamic while in the oven and my husband raved about this dish! Absolutely can’t wait to make it again. Thank you for this amazing recipe!
Ashley says
March 28, 2017 atFound the link to this recipe via Facebook and decided to give it a try when I came home from work. The amount of flavor is amazing! Definitely making this again!
Linda says
March 25, 2017 atWhat often temp and for how long?
Thanks. Can’t wait to try it.
Olivia says
March 21, 2017 atThe best ever chicken! 10 thumbs up!
Kimberly says
March 16, 2017 atI’m on weight watchers, made a few adjustments (in the amount of oil and cheese) and it was a delicious 7 pt. meal that my entire family enjoyed!
Alice says
February 15, 2017 atThe BEST! So delicious thank you Karina!
Candy says
October 23, 2016 atHi Karina, I have a bottle of balsamic glaze on hand. Can I use that?
Karina says
October 24, 2016 atHi Candy. You can but you may need to omit the sugar in the recipe 🙂
Sherene says
October 16, 2016 atOMG!! So delicious and really easy to make…I didn’t use the mozzarella…will post a pic the next time I make it, which is going to be very soon.
Karina says
September 13, 2016 atI’m so happy to hear that Christine!
Trish says
August 26, 2016 atWhat would youbserve this neal with?
Karina says
September 1, 2016 atHi Trish! I love this with mashed potatoes! Pasta is good too, as is rice.
Theresa says
August 11, 2016 atI used chicken breasts (because that’s what I had on hand) and this was fantastic! Came together fast enough for a weeknight dinner, but it’s tasty enough for company. Thank you for a delicious recipe!
Michelle says
July 9, 2016 atOh my yummy goodness! This is definitely in my family’s top 5 favs! Absolutely delish. Followed recipe exact except I used chicken breasts. Thank you!
Monika says
June 20, 2016 atMy family loved this recipe. It was so tasty. Will do it again for sure.
Sherry says
June 9, 2016 atWould this recipe work with chicken breasts? How much shorter would the cooking time be? Thank you!
Karina says
June 9, 2016 atHi Sherry. Yes it will! You don’t need to oven bake them if using breasts. Just continue cooking in the balsamic glaze (a further 5-7 minutes after browning first) until cooked through!