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.
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.
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
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.
Did you make this recipe?
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I plan to try this recipe tonight, it looks delicious! However, I do not have an oven safe skillet…would this work in just a plain casserole dish in the oven?
Yes, absolutely.
Tried this last night with chicken thighs. Absolutely amazing!!!!
One of the most amazing meals I ever prepared!!! Made me a rockstar!!!!
I know thighs would be better…but can I use breasts? I already have them defrosting…
I just found your blog, and OMG, so addicted! Everything has been super yummy!
Yes, you can certainly use chicken breasts, but you may have to adjust cooking time as needed to ensure that the chicken is completly cooked through.
I made this last night but modified it a bit. I made this into a sandwich with toast french bread, boneless chicken, and added pesto and alfredo as the spread. It was amazing
It was a fabulous dinner. Thank you Mrs. Rhee!
I made this last night for dinner. It was really good. I did take the skin off the chicken but that’s all I did different. The balsamic reduction was so good. With just the tomatoes and Mozzarella it wold be good.
What side item ideas goes with this? This looks amazing 🙂
Mila, this really goes well with anything: a side of potatoes, vegetables, etc. Please feel free to browse through possible side dish options here: https://damndelicious.net/recipe-index/side-dish/.
Made this for dinner, it was great. Had sautéed veggies and the sauce was excellent with them as well as the chicken. Yum!
Looks absolutely WONDERFUL – looking forward to making it! 😉
We just licked our plates clean. How is that for a thumbs up on this dish? Husband, high school senior and fifth grader all thanked me for a great dinner, and can I make it again, please. And, though I rarely repeat recipes, i will on this! simple, easy, and delicious. I will point out to those who don’t care for chicken skin, rub spices under skin, cook with skin, then remove before adding cheese. In this manner, you get a lot of the flavor without the extra fat (though most of the fat renders out – cleanup tip – keep old jars with lids, cool fat, pour into jar, attach lid and dispose.).
How True the Dark meat is the BEST!……Came out Perfect…Thanks
Totally agreed about the chicken thighs! Brown meat is where it’s at. I’ve never understood what’s so good about the chicken breast. It has never appealed to me. Anyway, this looks fabulous. Pinning!
Caprese ALL THE THINGS, I always say!
It may have been the first time I have said that, but this chicken is getting me excited! It looks so delicious, and I want to dive face-first into the photos! Pinned!
This looks amazing! I love all these ingredients and to put them together in a quick meal is brilliant! I’m always looking for ways to mix up every day chicken dishes…this looks like one I must try!
Ohhhh that looks so yummy! Love caprese and love chicken so this will be perfect for Sunday dinner. Off to the grocery I go! I found your blog a few months ago and have made several recipes. Every one of them have been keepers. I’m looking for a recipe for Baby Dragon Bowl. I had one at a restaurant and would like to make at home . Any ideas would be appreciated..
This looks like a fabulous recipe. I struggle to find a chicken thighs dish I like, but I am going to try this one. Thanks.