Baked Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!
Balsamic Glazed Caprese Chicken made over with juicy 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.
I love the amazing flavour of balsamic chicken and baking chicken thighs in a sweet balsamic gaze has to be the be all and end all of ALL baked chicken. PLUS, adding mozzarella and basil into that mix? Well.
How To Make Balsamic Glazed Caprese Chicken
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.
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. We’ve just made Balsamic Glaze!
Don’t get your face close to the pan though. The strong smell can burn your eyes. Not.Fun.
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. Add your mozzarella slices, place back into 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!
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ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
- 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
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar , packed
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.
- 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.
*You can substitute oregano and basil for Italian seasoning or pizza topper if that is what you have on hand.
**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.
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Karina says
Way 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!
Leanne says
OMG… 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 forđź’–
Karina says
Oh 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!
Renee says
There 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
Yes, of course! You would need to cook it a bit longer! It will still taste fantastic! He will love this chicken!
Kristie says
I 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?
Barry Lilien says
I 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
This 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
I’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
This 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
So yummy! My boyfriend loved it and went back for seconds.
Karina says
Kristie I’m so happy to hear that!
Kristie says
Made this for my family and we loved it!!!
KG says
I 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
Based 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.
Karina says
Thanks Christi!
Christi says
Looks so delicious!
Maureen Knight says
Karina,
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
Is 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
Karina, 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
Linda, it says in the directions 410 deg F for approx 30 minutes.
Lisa C says
I’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
Found 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
What often temp and for how long?
Thanks. Can’t wait to try it.
Olivia says
The best ever chicken! 10 thumbs up!
Kimberly says
I’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
The BEST! So delicious thank you Karina!
Karina says
Hi Candy. You can but you may need to omit the sugar in the recipe 🙂
Candy says
Hi Karina, I have a bottle of balsamic glaze on hand. Can I use that?
Sherene says
OMG!! 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
I’m so happy to hear that Christine!
Karina says
Hi Trish! I love this with mashed potatoes! Pasta is good too, as is rice.
Trish says
What would youbserve this neal with?
Theresa says
I 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
Oh 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
My family loved this recipe. It was so tasty. Will do it again for sure.
Karina says
Hi 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!
Sherry says
Would this recipe work with chicken breasts? How much shorter would the cooking time be? Thank you!