Description
Balsamic Glazed Caprese Chicken is a flavorful Italian-inspired dish featuring tender chicken thighs seared and baked with a sweet and tangy balsamic glaze, fresh garlic, grape tomatoes, and topped with melted mozzarella and fragrant basil. Perfect for a comforting yet elegant 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
- 2 tablespoons garlic minced
Balsamic Glaze and Toppings
- 1/3 cup balsamic vinegar (plus additional 1/3 cup for optional glaze)
- 2 1/2 tablespoons brown sugar packed (plus additional 2 tablespoons for optional glaze)
- 1 1/2 cups grape tomatoes or cherry tomatoes, divided
- 8 oz fresh mozzarella cheese or Bocconcini, cut into 6 x 1/2-inch slices
- 1/4 cup fresh basil leaves chiffonade
Instructions
- Preheat Oven: Preheat your oven to 210°C (410°F) to prepare for baking the chicken with the glaze and toppings.
- Season Chicken: Season each chicken thigh evenly with dried oregano, dried basil, salt, and cracked black pepper, ensuring full flavor infusion.
- Sear Chicken: Heat olive oil or cooking spray in a large oven-proof skillet over medium-high heat. Sear the chicken thighs on both sides for about 4 minutes each until golden brown. Remove the chicken and drain excess oil, leaving about a teaspoon in the pan.
- Prepare Glaze: Return the skillet to heat; add minced garlic and fry until fragrant, approximately 1 minute. Add balsamic vinegar and brown sugar, stirring continuously. Bring the mixture to a simmer and cook until thickened, about 5-6 minutes.
- Coat and Bake: Return the seared chicken to the pan and turn to coat evenly with the balsamic glaze. Scatter 1 cup of whole grape tomatoes around the chicken. Transfer the skillet to the preheated oven and bake for about 30 minutes until the chicken is cooked through.
- Add Cheese and Finish Baking: Remove the skillet from the oven and top each chicken thigh with a slice of mozzarella cheese. Return to oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Slice the remaining 1/2 cup of tomatoes in half and place them on top of the melted cheese. Pour some of the balsamic glaze from the pan over the chicken and garnish with fresh chiffonade basil leaves. Serve hot immediately.
- Optional Extra Glaze: While the chicken bakes, prepare extra balsamic glaze by combining balsamic vinegar and brown sugar in a small pot. Bring to a boil, then reduce heat and simmer stirring occasionally until the glaze thickens and reduces by half (about 5-6 minutes). Drizzle this extra glaze over the chicken just before serving for added flavor and presentation.
Notes
- You can substitute oregano and basil with Italian seasoning or pizza topper blends if those herbs are not available.
- For fresh Bocconcini cheese, Australian readers can find it in the deli section of Woolworths, typically sold in 125 g balls. Smaller sizes can be used if that is what you have.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 115 mg
