Recipe by Katrina Carrel
Research Page
Caprese Chicken made over with juicy baked chicken thighs! Many Caprese Chicken recipes I have found over the last few months call for searing chicken with salt and pepper and adding vinegar right at the end. But, why? This recipe is different.
Cook Time: 1 hour
Serving Size: 3 servings
Gluten Free
Contains: Milk
Ingredients
Chicken
1. 6 skinless, bone-in chicken thighs
2. 1 teaspoon dried oregano
3. 1 teason dried basil
4. 1 teaspoon dried basil
5. 1 teaspoon salt
6. Cracked black pepper
7. 1 tablespoon olive oil
8. 2 tablespoons minced garlic
9. ⅓ cup balsamic vinegar
10. 2 ½ tablespoons brown sugar, packed
11. 1 ½ cups cherry tomatoes, divided
12. 8 oz (250g) fresh mozzarella cheese, cut into 6 ½ - inch slices
13. ¼ cup fresh basil leaves
Balsamic Glaze
14. ⅓ cup balsamic vinegar
15. 2 tablespoons brown sugar, packed
Equipment Needed
1. Oven
2. Large Oven-Proof Pan or Skillet
3. Measuring Cup
4. Teaspoon and Tablespoon
5. Spoon
Instructions
Chicken
- 1. Preheat oven to 410 degrees F
- 2. Season each chicken thigh with oregano, basil, salt and pepper
- 3. Heat 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.
- 4. Return the skillet back to the stove; fry garlic until fragrant (abt 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 (abt 5-6 minutes)
- 5. 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.
- 6. Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the plan and garnish with basil. Serve immediately
Balsamic Glaze
- 7. Combine the vinegar and sugar in a small pot and bring to a boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (abt 5-6 minutes). Drizzle over the chicken when ready to serve.
Storing Leftovers
After letting chicken cool, wrap it up on a plate with saran wrap, and place in the fridge.