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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!
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Balsamic Glazed Caprese Chicken
Ingredients
- 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
- 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved 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
Hello,
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
Hi Sherry. Cooking this tomorrow. What do you recommend to serve with it?
OMG 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
Great recipe, I wouldn’t change a thing. I came out great. One of my husbands new favorites.
This 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.
OMG…..I made this last night. Can I say delish!!!
i 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!
I made it tonight! So juicy, easy and delicious. All of your recipes are fairly simple and packed with flavor
That is great to hear! I am so happy it turned out so well. Thank you for sharing and following along with me! XO
This is an amazing recipe. Great flavor and super easy to make. Will make again. Thanks for sharing.
That is great to hear! Thank you so much for sharing! XO