Balsamic Glazed Caprese Chicken

Balsamic Glazed Caprese Chicken could be just the gluten free recipe you've been looking for. For $1.89 per serving, you get a main course that serves 6. One portion of this dish contains about 30g of protein, 14g of fat, and a total of 305 calories. 2212 people were impressed by this recipe. A mixture of oregano, dried basil, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Cafe Delites. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. If you like this recipe, you might also like recipes such as Caprese Stuffed Balsamic Chicken, Caprese Chicken with Balsamic Reduction, and Caprese Stuffed Balsamic Chicken.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 210 | 410F.Season each chicken thigh with the oregano, basil, salt and pepper.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.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).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.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.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.

 

Step by step:

1. Preheat oven to 210 | 410F.Season each chicken thigh with the oregano, basil, salt and pepper.

2. 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.

3. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.Return the skillet back to the stove; fry garlic until fragrant (about 1 minute).

4. 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).Return the chicken to the pan, turning in the glaze to evenly coat.

5. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven.

6. 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.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.

7. Serve immediately.If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven.

8. 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).

9. Drizzle over the chicken when ready to serve.

Nutrition Information:

covered percent of daily need