Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!

Baked Caprese Chicken - Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!

There are quite a bit of chicken caprese recipes using chicken breast, but what about chicken thighs? Chicken thighs are way more juicier, tender and well, 1000x better than chicken breast in my opinion.

Baked Caprese Chicken - Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!

And it gets even better when you topped these chicken thighs off with fresh mozzarella, letting that melt right on top of that crisp, herb-crusted skin. You can then finish these babies off with those juicy Roma tomato slices, fresh basil, and a sweet and tangy balsamic reduction.

Baked Caprese Chicken - Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!

The end product is savory, cheesy, sweet, tangy, and refreshing – a blend of flavors and textures that come together so beautifully and complementing one another so perfectly!

Baked Caprese Chicken

Baked Caprese Chicken

Yield: 8 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Amazingly crisp-tender chicken baked with melted mozzarella and topped with juicy tomatoes, fresh basil and balsamic reduction!
5 stars (3 ratings)
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Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 8 ounces fresh mozzarella cheese, cut into 8 slices
  • 2 Roma tomatoes, sliced
  • ¼ cup basil leaves, chiffonade

For the balsamic reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar, packed

Instructions

  • Preheat oven to 400 degrees F.
  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  • Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  • Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.
  • Serve immediately, topped with tomatoes, drizzled with balsamic reduction and garnished with basil, if desired.

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