Balsamic Glazed Caprese Chicken
Our favorite Caprese salad as a delicious main course!
  • 6 bone-in chicken thighs*
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • cracked black pepper, to taste
  • 1 tablespoon Olive and Then Some Basil Olive Oil or Olive and Then Some Extra Virgin Olive Oil of your choice.
  • 2 tablespoons minced garlic
  • ⅓ cup Olive and Then Some Raspberry Dark Balsamic, (Traditional Dark Balsamic or Strawberry Dark Balsamicwould be delicious in this recipe too)
  • 2 cups grape or cherry tomatoes, divided
  • 8 oz. fresh mozzarella cheese, cut into six ½-inch slices
  • ¼ cup fresh basil leaves for garnish
  1. ) Preheat oven to 400°F. Season each chicken thigh with the oregano, basil, salt and pepper. Heat the olive oil in a large oven-proof pan such as a dutch-over or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Skin side down first, if not using skinless. Transfer chicken to a plate; drain most of the excess oil, leaving about a tablespoon of the oil.
  2. ) Return the dutch-oven back to the stove; sauté garlic until fragrant (about 1 minute). Add the balsamic vinegar; stirring to combine. Bring to a simmer, while stirring occasionally, until the glaze has thickened (about 5-6 minutes).
  3. ) Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 ½ cups of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes).
  4. ) Top each chicken with a slice of mozzarella cheese; return back into the oven for an additional 5 minutes or until the cheese has melted.
  5. ) Remove the chicken from the pan and turn up the heat to cook the sauce down a little bit, about 3 minutes. Slice the remaining ½ 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.
  6. *bone-in, skin on chicken thighs are listed in the recipe, but boneless, skinless or any variation would be just as successful.
Recipe by Olive and Then Some at