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5 from 26 votes

Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Caprese Chicken
Servings: 6 people
Calories: 354kcal
Author: Karina

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

*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.

Nutrition

Calories: 354kcal | Carbohydrates: 18g | Protein: 31g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 761mg | Potassium: 455mg | Sugar: 14g | Vitamin A: 670IU | Vitamin C: 6.8mg | Calcium: 259mg | Iron: 1.8mg