Baked Chicken Caprese with Balsamic Glaze
This One-Pan Balsamic Glazed Caprese Chicken is baked in a flavorful balsamic glaze. It’s done in only 35 minutes!
Servings: 6 people
Ingredients
- 4 skinless bone-in chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and fresh ground black pepper to taste
- 1 tablespoon olive oil
- 8 oz. fresh mozzarella cheese sliced
- 1 cup grape or cherry tomatoes cut in half
- fresh basil leaves chopped
- Balsamic glaze
Instructions
- Preheat oven to 400°F. In a large bowl, add chicken and season with the oregano, basil, salt, and pepper.
- Heat a large and oven safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3 to 5 minutes each side and until the chicken is golden brown on top.
- Add 1 cup of the tomatoes in the skillet and place the skillet in the oven. Bake for about 20 minutes or until the chicken is cooked through. The chicken has to reach an internal temperature of 165 degrees F.
- Remove the skillet from the oven. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.
- Serve immediately, drizzled with the balsamic glaze and garnished with basil and more fresh cherry tomato if desired.
Video
Notes
- Use a meat thermometer to make sure the chicken thighs are baked to 165 degrees F.
- If you do not have a cast-iron skillet, transfer the seared chicken thighs to a baking dish to finish off in the oven.
- You can swap dried oregano and dried basil for Italian seasoning.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
- Reheat: You can reheat leftovers in the oven or microwave.
- Freezer: I do not recommend freezing this recipe as the tomatoes will become mushy.
- Recipe adapted from Cafe Delites.
Nutrition
Serving: 1/6 | Calories: 191kcal | Carbohydrates: 5g | Protein: 16g | Fat: 13g | Cholesterol: 43mg | Sodium: 884mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g