Balsamic Glazed Caprese Chicken

Balsamic Glazed Caprese Chicken
6
10 min
50 min

6 skinless bone-in chicken thighs

1 teaspoon dried oregano*

1 teaspoon dried basil*

1 Tablespoon Extra Virgin Olive Oil

2 tablespoons minced garlic

1 cup Monari Federzoni balsamic vinegar

2 1/2 tablespoons brown sugar

1 1/2 cups grape or cherry tomatoes

8 oz fresh mozzarella cheese, sliced

1/4 cup fresh basil leaves, chiffonade

1 teaspoon salt

Cracked black pepper, to taste

Balsamic Glaze (Optional To Serve)
1/3 cup Monari Federzoni balsamic vinegar

2 tablespoons brown sugar

*Substitute Italian seasoning for oregano and basil if you do not have fresh herbs on hand.

  1. Preheat oven to 410°F.

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

  3. In a large oven-proof pan or skillet over medium-high heat, heat the oil. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate while draining most of the excess oil, leaving about a teaspoon worth.

  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the whole cherry/grape tomatoes around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.

  6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

  7. Optional:
    If wanting to serve with extra balsamic glaze, make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.