Caprese Chicken with Balsamic Glaze

By Leslie Blythe  ,   ,

May 10, 2017

My daughter Zoe made this Caprese Chicken with Balsamic Glaze, which is phenomenal. The chicken is really juicy. The sweet balsamic glaze, a sprinkling of fresh basil and melted mozzarella finish this dish off perfectly.

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: 6 Servings


1Preheat oven to 400°F.

2Season each chicken thigh with the oregano, basil, salt and pepper.

3Heat the oil 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.

4Return 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).

5Return 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.

6Slice the remaining ½ 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.

Recipe adapted from CAFE DELITES, June 8, 2016 By Karina


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

2 tablespoons garlic, minced

⅓ cup balsamic vinegar

1 tablespoon brown sugar

1½ cups grape or cherry tomatoes, divided

8 ounces fresh mozzarella cheese, cut into 6x ½-inch slices

¼ cup fresh basil leaves, chiffonade

Balsamic Glaze: (Optional To Serve)

⅓ cup balsamic vinegar

1 tablespoon brown sugar


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