Balsamic Caprese Chicken Bake
Juicy chicken thighs are seared, then baked in a sweet and tangy balsamic glaze with cherry tomatoes and fresh mozzarella, finished with basil for a quick, flavorful dinner.
- Prep10 min
- Cook50 min
- Total1h
- DifficultyEasy
- Servings6
This dish combines the classic Caprese flavors of tomato, mozzarella, and basil with tender chicken, all brought together by a rich balsamic glaze. The glaze reduces in the oven, coating the chicken and tomatoes in a sweet-savory sauce that caramelizes beautifully.
It's an easy one-pan meal that feels special enough for company but simple enough for a weeknight. Serve it with crusty bread or a side salad to soak up every last drop of the delicious sauce.
Ingredients
Servings
For optional extra glaze
Converted amounts are rounded.
Method
- Preheat the oven to 410°F.
- Season each chicken thigh with oregano, basil, salt, and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes per side. Transfer the chicken to a plate and pour off most of the oil, leaving about 1 teaspoon in the pan.
- Return the skillet to the heat and sauté the garlic until fragrant, about 1 minute. Add the 1/3 cup balsamic vinegar and 2 1/2 tablespoons brown sugar, stirring to combine. Bring to a simmer and cook, stirring occasionally, until the glaze thickens, about 5–6 minutes.
- Return the chicken to the skillet, turning to coat with the glaze. Add 1 cup of the tomatoes (whole) around the chicken. Transfer the skillet to the oven and bake until the chicken is cooked through, about 30 minutes.
- Top each chicken thigh with a slice of mozzarella and return to the oven for 5 more minutes, until the cheese melts.
- Meanwhile, prepare the optional extra glaze: In a small saucepan, combine the remaining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half and thickened, about 5–6 minutes.
- Remove the skillet from the oven. Halve the remaining 1/2 cup tomatoes and arrange them on top of the melted cheese. Spoon some of the pan sauce over the chicken, drizzle with the optional extra glaze if desired, and garnish with the basil chiffonade. Serve immediately.
💡 Tips
- For extra flavor, use a mix of red and yellow cherry tomatoes.
- If you don't have an ovenproof skillet, transfer the glaze and chicken to a baking dish before baking.
- The extra glaze can be made ahead and stored in the fridge for up to a week.
Inspired by a recipe from Cafe Delites