A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!
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30-Minute One Pan Balsamic Caprese Chicken
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.

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