Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!

With the many, more volaille portion recipes I bed been cooking lately, I've had quite a few requests for recipes using fearful breasts instead. Now I moldiness let that there's nix much juicier than a bone-in, skin-on volaille thigh but this honey flavourer chicken serving does descend to a shut agreement.
It's flatbottomed advisable when you prepare your veggies alongside that saccharine and appetizing seasoning sauce, letting the juices run modify as your vegetables get roasted to crisp-tender flawlessness. You can also add in solon veggies to your liking but I highly praise being careful of the cooking reading depending on the stalklike.

Now this is truly a one pan nutrition, and if you truly poorness to forbear on dishes, I recommend placing the hot wrapping at the region of plateau and eating trabeated out of the pan. There's absolutely no disgrace in doing so. No shame at all.

Ingredients
  • 6 skinless , bone-in chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • cracked black pepper , to taste
  • 1 tablespoon olive oil (or a light spray of cooking oil spray)
  • 2 tablespoons minced garlic
  • 1/3 cup balsamic vinegar
  • 2 1/2 tablespoons brown sugar , packed
  • 1 1/2 cups grape or cherry tomatoes , divided
  • 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices
  • 1/4 cup fresh basil leaves , chiffonade
  • Balsamic Glaze: (Optional To Serve)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar , packed
Instructions
  1. Preheat oven to 210°C | 410°F.
  2. Season each chicken thigh with the oregano, basil, salt and pepper.
  3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain 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 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 tomatoes, whole, 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:
  8. If wanting to serve with extra balsamic glaze (as pictured above), 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.

Comments

Post a Comment