Description
Balsamic Glazed Caprese Chicken is a flavorful dish featuring juicy, oven-baked chicken thighs coated in a sweet and tangy balsamic glaze, topped with fresh mozzarella and basil, and complemented by roasted grape tomatoes. This Italian-inspired recipe blends savory herbs, garlic, and melted cheese for a delicious and elegant meal.
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
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 slices approximately 1/2-inch thick
- 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 and Season Chicken: Preheat your oven to 210°C (410°F). Season each of the chicken thighs evenly with dried oregano, dried basil, salt, and cracked black pepper to infuse the meat with aromatic, savory flavors.
- Sear Chicken: Heat olive oil or use cooking spray in a large, oven-proof pan or skillet over medium-high heat. Sear the chicken thighs until they develop a golden brown crust on both sides, about 4 minutes per side. This step locks in juices and adds rich flavor. Once seared, transfer the chicken to a plate and carefully drain most of the excess oil from the pan, leaving about one teaspoon for cooking the glaze.
- Prepare Balsamic Glaze in Pan: Return the skillet to the stove over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add balsamic vinegar and brown sugar, stirring to combine, then bring the mixture to a gentle simmer. Stir occasionally for 5-6 minutes until the glaze thickens and becomes glossy.
- Coat Chicken and Add Tomatoes: Place the seared chicken back into the skillet, turning each piece to coat well with the thickened glaze. Scatter 1 cup of whole grape tomatoes around the chicken in the pan.
- Bake Chicken: Transfer the entire pan into the preheated oven. Bake the chicken for approximately 30 minutes or until cooked through and juices run clear.
- Add Cheese and Finish Baking: Remove the pan from the oven and top each chicken thigh with a slice of fresh mozzarella or Bocconcini cheese. Return to the oven for an additional 5 minutes or until the cheese has melted beautifully.
- Garnish and Serve: Slice the remaining 1/2 cup of grape tomatoes in half and sprinkle them on top of the melted cheese. Drizzle some of the pan glaze over the chicken and cheese, then garnish with fresh chiffonade basil leaves. Serve immediately for best flavor and presentation.
- Optional Extra Balsamic Glaze: While the chicken bakes, make an 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 and simmer, stirring occasionally, until thickened and reduced by half (about 5-6 minutes). Drizzle this glaze over the chicken at serving for an intensified balsamic flavor.
Notes
- You may substitute the oregano and basil with Italian seasoning or pizza topper if preferred or more convenient.
- For fresh Bocconcini cheese, Australian shoppers can find it in the deli section of Woolworths. The recipe uses two large balls (125g each), but smaller balls can be used if needed.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
