Description
Balsamic Glazed Caprese Chicken is a deliciously juicy and flavorful dish featuring oven-baked chicken thighs coated in a sweet and tangy balsamic glaze. Topped with fresh mozzarella, grape tomatoes, and fresh basil, this Italian-inspired recipe is perfect for a comforting dinner that balances savory and fresh flavors beautifully.
Ingredients
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)
Glaze and Toppings
- 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 6 x 1/2-inch slices)
- 1/4 cup fresh basil leaves (chiffonade)
- Additional 1/3 cup balsamic vinegar (for optional glaze)
- Additional 2 tablespoons brown sugar (packed, for optional glaze)
Instructions
- Preheat Oven: Preheat your oven to 210°C (410°F) to prepare for baking the chicken after searing.
- Season Chicken: Season each chicken thigh evenly with dried oregano, dried basil, salt, and cracked black pepper to infuse flavor.
- Sear Chicken: Heat olive oil or cooking spray in a large oven-proof pan or skillet over medium-high heat. Sear the chicken thighs on both sides until they develop a golden-brown crust, about 4 minutes per side. Then transfer the chicken to a plate and drain most of the excess oil, leaving about a teaspoon in the pan.
- Prepare Glaze: Return the pan to the stovetop and fry the minced garlic until fragrant, approximately 1 minute. Add the balsamic vinegar and brown sugar, stirring well to combine. Bring the mixture to a simmer, stirring occasionally until the glaze thickens, which takes about 5-6 minutes.
- Bake Chicken: Return the chicken thighs to the pan, coating them evenly in the balsamic glaze. Scatter 1 cup of whole grape tomatoes around the chicken. Place the skillet in the preheated oven and bake until the chicken is cooked through, about 30 minutes.
- Add Cheese and Finish Baking: Remove the chicken from the oven and top each thigh with a slice of mozzarella cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Slice the remaining 1/2 cup of grape tomatoes in half and arrange them on top of the melted cheese. Drizzle with some of the balsamic glaze from the pan and garnish with fresh chiffonade basil leaves. Serve immediately for best flavor and presentation.
- Optional Extra Glaze: While the chicken bakes, you can prepare extra balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a small pot. Bring to a boil then reduce heat to simmer, stirring occasionally until the glaze thickens and reduces by half (about 5-6 minutes). Drizzle this over the chicken before serving for an intensified balsamic flavor.
Notes
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving to ensure safety.
- If bone-in chicken is not preferred, boneless skinless thighs can be used; adjust cooking times accordingly.
- Use fresh mozzarella or Bocconcini for best melting and creamy texture.
- The balsamic glaze can be prepared ahead and stored refrigerated, but reheat slightly before serving.
- For a lower sugar version, reduce the amount of brown sugar or use a sugar substitute in the glaze.
- Oven-proof skillet is important to avoid transferring chicken to another baking dish.
- Fresh basil added at the end keeps its vibrant flavor and color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
