Balsamic Glazed Caprese Chicken

Juicy chicken breasts seasoned with oregano and basil, seared until golden and finished in a sweet and tangy balsamic glaze with tomatoes and fresh mozzarella. Fresh basil and additional tomatoes give the finished dish classic Caprese flavors.

Balsamic Glazed Caprese Chicken

Servings: 6
Prep Time: About 15 minutes
Cook Time: About 45–50 minutes

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• Freshly cracked black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• ⅓ cup balsamic vinegar
• 2½ tablespoons packed brown sugar
• 1½ cups grape or cherry tomatoes, divided
• 8 ounces fresh mozzarella cheese, sliced
• ¼ cup fresh basil leaves

Instructions:

1. Preheat the oven to 410°F.
2. Season the chicken breasts on both sides with the oregano, dried basil, salt and freshly cracked black pepper.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat.
4. Add the chicken and sear until golden brown, about 4 minutes per side. Transfer the chicken to a plate. Drain off most of the excess oil, leaving about 1 teaspoon in the skillet.
5. Return the skillet to the stove. Add the garlic and cook for about 1 minute, just until fragrant.
6. Add the balsamic vinegar and brown sugar. Stir until combined and bring to a gentle simmer.
7. Cook for 5–6 minutes, stirring occasionally, until the balsamic mixture has reduced and begun to thicken into a glaze.
8. Return the chicken to the skillet, turning each breast in the balsamic glaze to coat.
9. Add 1 cup of the whole tomatoes around the chicken.
10. Transfer the skillet to the oven and bake until the chicken is cooked through. The original recipe specifies about 30 minutes; begin checking earlier if the chicken breasts are smaller. The thickest part of each breast should reach 165°F.
11. Place a slice of fresh mozzarella over each chicken breast. Return the skillet to the oven for about 5 minutes, or until the mozzarella is melted.
12. Halve the remaining ½ cup tomatoes and scatter them over the mozzarella-topped chicken.
13. Spoon some of the warm balsamic sauce from the skillet over each chicken breast.
14. Garnish generously with fresh basil leaves and serve immediately.

Tip: Chicken breast size varies considerably, so an instant-read thermometer is more reliable than cooking strictly by time. Since the chicken is seared before going into a 410°F oven, start checking it before the full 30 minutes to avoid overcooking.

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