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–+ servings
Baked Caprese Chicken

Baked Caprese Chicken

Yield: 8 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!
5 stars (3 ratings)

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 8 ounces fresh mozzarella cheese, cut into 8 slices
  • 2 Roma tomatoes, sliced
  • ¼ cup basil leaves, chiffonade

For the balsamic reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar, packed

Instructions

  • Preheat oven to 400 degrees F.
  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  • Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  • Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.
  • Serve immediately, topped with tomatoes, drizzled with balsamic reduction and garnished with basil, if desired.