Mouthwatering Balsamic Caprese Chicken

I used to think caprese salad was fancy restaurant food—you know, the kind of thing you order when you want to sound sophisticated. Then I realized it’s just tomatoes, mozzarella, and basil. That’s it.

The problem with regular caprese is that it’s more of a side dish than a real meal. My kids would look at it and ask where the actual food was. So I started putting it on chicken, and suddenly everyone was happy. The balsamic glaze makes it taste like something from a nice Italian place, but it’s easy enough for a Tuesday night.

What Kind of Chicken Should I Use?

For this balsamic caprese chicken, bone-in, skinless thighs are your best bet because they stay juicy and flavorful during cooking. If you can only find skin-on thighs, you can easily remove the skin yourself with a sharp knife or kitchen shears. Boneless thighs will also work, but keep in mind they’ll cook faster, so you’ll need to adjust your cooking time accordingly. While you could substitute chicken breasts, thighs are really the way to go here since they’re more forgiving and won’t dry out as easily, giving you that tender, succulent result that pairs perfectly with the fresh mozzarella and tomatoes.

Options for Substitutions

This caprese chicken is pretty forgiving when it comes to swaps – here are some options that work well:

• Chicken thighs: You can use boneless thighs if you prefer, just reduce the cooking time by about 5-10 minutes. Chicken breasts work too, but they’ll cook faster and won’t be quite as juicy.
• Fresh mozzarella: Regular block mozzarella or even provolone cheese can work in a pinch. Just slice it thin so it melts nicely over the chicken.
• Grape or cherry tomatoes: Roma tomatoes work great – just dice them up. You can also use regular tomatoes, but remove some of the seeds so they don’t make the dish too watery.
• Fresh basil: If you only have dried basil, use about 1 teaspoon instead of the fresh leaves. Fresh spinach or arugula can also add a nice green touch if basil isn’t available.
• Balsamic glaze: No glaze on hand? Make your own by simmering ½ cup balsamic vinegar with 2 tablespoons honey until it reduces by half. Regular balsamic vinegar works too, just drizzle it on more sparingly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic caprese chicken is adding the mozzarella too early in the cooking process, which causes it to overcook and become rubbery – wait until the last 5-10 minutes of baking to add the cheese so it just melts perfectly.

Another common error is not properly seasoning the chicken thighs before cooking, so make sure to season them generously with salt, pepper, oregano, and basil at least 15 minutes before cooking to let the flavors penetrate the meat.

Don’t forget to check that your chicken reaches an internal temperature of 165°F with a meat thermometer, and avoid cutting into the thighs immediately after cooking – let them rest for 5 minutes to keep all those juices locked in.

Finally, drizzle the balsamic glaze after the chicken comes out of the oven rather than during cooking, as high heat can make the glaze bitter and burn.

What to Serve With Balsamic Caprese Chicken?

This chicken is packed with Italian flavors, so it pairs beautifully with simple sides that won’t compete with the fresh mozzarella and balsamic glaze. I love serving it over creamy risotto or alongside garlic mashed potatoes to soak up all those delicious pan juices. A light arugula salad with lemon vinaigrette makes a great fresh contrast to the rich cheese, or you could go with roasted vegetables like zucchini, bell peppers, or asparagus. For a heartier meal, try it with pasta tossed in olive oil and herbs, or serve it with crusty Italian bread to mop up every bit of that balsamic goodness.

Storage Instructions

Refrigerate: This balsamic caprese chicken keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get even better as they meld together overnight. Just keep in mind that the fresh mozzarella might release a bit of moisture, but that’s totally normal.

Freeze: You can freeze the cooked chicken for up to 3 months, but I’d recommend doing it before adding the fresh mozzarella and tomatoes. Those fresh ingredients don’t freeze as well and can get a bit watery when thawed.

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through, or use the microwave on medium power. If you’re reheating from frozen, let it thaw in the fridge overnight first. You might want to add a fresh drizzle of balsamic glaze and some new basil leaves to brighten it up again.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 80-90 g
• Fat: 60-70 g
• Carbohydrates: 10-16 g

Ingredients

For the chicken:

• 1 tsp dried basil
• 1 tsp dried oregano (for Mediterranean flavor)
• 4 bone-in, skinless chicken thighs (about 2 lbs total)
• Ground black pepper, to taste
• Salt, to taste
• 1 tbsp olive oil (I use extra virgin for this dish)

For the topping and garnish:

• Balsamic glaze, for drizzling (adds tangy sweetness)
• Fresh basil, chopped (about 1/4 cup, added just before serving)
• 8 oz fresh mozzarella, sliced (about 1/4-inch thick)
• 1 cup halved grape or cherry tomatoes (freshly halved for best juices)

Step 1: Season and Sear the Chicken

• 4 bone-in, skinless chicken thighs
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt, to taste
• Ground black pepper, to taste
• 1 tbsp olive oil

Pat the chicken thighs dry with paper towels, as this helps them brown better.

In a small bowl, combine the dried oregano, dried basil, salt, and pepper.

Rub this seasoning mixture generously over all sides of the chicken thighs.

Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

Once hot, place the chicken skin-side down in the skillet and sear for 4-5 minutes until the surface is golden brown and caramelized.

Flip the chicken and sear the other side for 3-4 minutes.

I like to get a good crust on the chicken first because it seals in the juices and builds flavor through browning.

Step 2: Build the Bake and Add Tomatoes

• 1 cup halved grape or cherry tomatoes

Preheat your oven to 400°F (200°C).

Once the chicken is seared, scatter the halved grape tomatoes around the chicken in the skillet, allowing some of their juices to release.

The tomatoes will add moisture and acidity to balance the richness of the cheese and chicken.

Transfer the skillet to the preheated oven and bake for 18-22 minutes, until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).

I use a meat thermometer to check doneness at the bone to ensure the chicken is cooked through but still juicy.

Step 3: Top with Mozzarella and Broil

• 8 oz fresh mozzarella, sliced

Remove the skillet from the oven and carefully lay the sliced fresh mozzarella directly on top of each chicken thigh, distributing the cheese evenly.

Turn on your broiler to high and place the skillet on the middle rack, 4-6 inches from the heat source.

Broil for 2-3 minutes, watching carefully, until the mozzarella is melted and just beginning to bubble at the edges.

Be careful not to overcook, as the cheese can brown too quickly.

Step 4: Finish and Serve

• Balsamic glaze, for drizzling
• Fresh basil, chopped

Remove the skillet from the broiler and let it rest for 2 minutes.

Drizzle the balsamic glaze generously over the chicken, mozzarella, and tomatoes.

Scatter the freshly chopped basil over the top just before serving—fresh basil added at the end keeps its bright, aromatic flavor rather than becoming muted from heat.