Balsamic Glazed Caprese Chicken Recipe

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Katherine Published: December 28, 2020 Modified: June 1, 2021

How To Make Balsamic Glazed Caprese Chicken

Serve up a filling plate of caprese chicken for your next dinner party! It’s a superb dish made with a tangy balsamic glaze for a tastier meal.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



  • 6chicken thighs,skinless, bone-in
  • 1tspdried oregano
  • 1tspdried basil
  • 1tspsalt
  • cracked black pepper,to taste
  • 1tbspolive oil,or cooking oil spray
  • 2tbspgarlic,minced
  • cupbalsamic vinegar
  • tbspbrown sugar,packed
  • cupsgrape tomatoes,or cherry tomatoes, divided
  • 8ozfresh mozzarella cheese,or Bocconcini, cut into six ½-inch slices
  • ¼cupfresh basil leaves,chiffonade

For Balsamic Glaze (Optional):

  • cupbalsamic vinegar
  • 2tbspbrown sugar,packed


  1. Preheat the oven to 410 degrees F

  2. Season each chicken thigh with the oregano, basil, salt and pepper.

  3. Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides for 4 minutes on each side until golden brown.

  4. Transfer the chicken to a plate, draining most of the excess oil and leaving about 1 teaspoon worth.

  5. Return the skillet back to the stove, then fry the garlic until fragrant. Add the vinegar and brown sugar, stirring to combine while heating through.

  6. Bring to a simmer, while stirring occasionally, until the glaze has thickened.

  7. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes around the chicken.

  8. Return to the oven, then bake until the chicken is completely cooked through.

  9. Top each chicken with a slice of mozzarella cheese, then return to the oven for a further 5 minutes or until the cheese has melted.

  10. Slice the remaining ½ cup of tomatoes in half, then place them on top of the cheese.

  11. Pour over some of the balsamic sauce from the pan, then garnish with basil. Serve and enjoy!

Recipe Notes

  • If wanting to serve with extra balsamic glaze, make the glaze while the chicken is in the oven.
  • Combine the vinegar and sugar in a small pot and bring to the boil. Reduce the heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half. Drizzle over the chicken when ready to serve.


  • Calories: 632.81kcal
  • Fat: 43.77g
  • Saturated Fat: 14.96g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 17.72g
  • Polyunsaturated Fat: 7.28g
  • Carbohydrates: 16.35g
  • Fiber: 0.96g
  • Sugar: 12.41g
  • Protein: 40.93g
  • Cholesterol: 222.78mg
  • Sodium: 737.17mg
  • Calcium: 265.12mg
  • Potassium: 598.74mg
  • Iron: 2.11mg
  • Vitamin A: 140.31µg
  • Vitamin C: 7.06mg
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