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
- 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
- 1 large stainless steel ovenproof pan , at least 10" wide
Preheat the oven to 400*F.
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.
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.
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.
Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
Turn off the heat of the stovetop and place the pan in the hot oven.
Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown.
Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze