baked caprese chicken thighs cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!
Caprese Chicken made over with succulent prepared chicken thighs! Numerous Caprese Chicken plans I have found throughout the most recent couple of months call for burning chicken with salt and pepper and adding vinegar directly toward the end. Yet, why? This formula is unique.
I love the stunning kind of heated chicken thighs in a sweet balsamic look… it must be the most awesome aspect all prepared chicken plans. Besides, adding mozzarella and basil into that blend? Well.
A customary basic and flavourful Italian canapé, a Caprese Salad (Insalata Caprese) comprises of ready tomatoes, new mozzarella cheddar and basil, sprinkled with olive oil and prepared with salt. With this formula, we are adding prepared chicken thighs and a huge load of flavor.
Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!
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.
