Balsamic Caprese Chicken

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.

The star of this dish is the balsamic glaze (“candy”, according to my toddler) and it’s crazy simple to make.

I prefer using chicken thighs for this Caprese chicken recipe, 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, heirlooms, or big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

Layer on the fresh basil leaves for a summery, floral flavor.

And then top it all with melty fresh mozzarella, slightly browned in a hot oven.

The result is a weeknight dish that’s flavorful, easy, and a family favorite- plus, it makes great leftovers for sandwiches the next day!

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Balsamic Caprese Chicken

Ruthy Kirwan

If you have pre-made balsamic syrup, you can use that instead and skip the first step of reducing the vinegar into syrup; Swap the plain balsamic vinegar listed in the recipe for ¼ cup prepared balsamic syrup.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients

  

• 1/3 cup balsamic vinegar
• 1.5 lb boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2oz fresh basil leaves about 6-7 leaves
• 4 tomato sliced 1” thick
• 8 ounces fresh mozzarella cut into 6–7 thick slices
• freshly cracked black pepper to taste

Instructions

 

Prep Ahead:

• Pound the chicken and store in a resealable bag or container.
• Reduce the balsamic vinegar and store in a resealable bag or container.
• Slice the tomatoes and cheese and store in a resealable bag or container.
• Store in the freezer for up to 3 months or the fridge for 3-5 days

Prepare From Prepped:

• If frozen, thaw in the fridge overnight.
• Heat 2 tablespoons olive oil in a large saute pan over medium heat.
• Season the pounded chicken on both sides with salt and pepper, and then sear in the oil, turning the chicken with tongs so both sides brown.
• Add the balsamic vinegar to the pan, drizzling over the chicken breasts.
• Stack the chicken breasts with fresh basil leaves (about 2-3 on each breast), sliced tomatoes, then sliced mozzarella. Place a lid on the pan and turn heat to low.
• Cook a further 2-3 minutes until the cheese has melted.
• Serve chicken with basil, tomato, and cheese on top and any pan sauce left in the saute pan spooned around it.

Make From Fresh:

• Place a wide saute pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Allow the vinegar to reduce until it is thick and syrupy enough to coat the back of a spoon, about 8-10 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 vinegar glaze
• Serve hot.

Tried this recipe?Let us know how it was!