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.
Why You’ll Love This Balsamic Caprese Chicken
- Restaurant-quality flavors at home – The classic caprese combination of fresh mozzarella, tomatoes, and basil transforms ordinary chicken into something that tastes like it came from your favorite Italian restaurant.
- Quick weeknight dinner – Ready in under an hour, this recipe is perfect for busy evenings when you want something special without spending all night in the kitchen.
- Simple ingredients – You probably already have most of these pantry staples, and the fresh ingredients are easy to find at any grocery store.
- Juicy, tender chicken thighs – Bone-in thighs stay moist and flavorful during cooking, giving you perfectly cooked chicken every time without the worry of drying out.
- Impressive presentation – The melted mozzarella, colorful tomatoes, and glossy balsamic glaze make this dish look as good as it tastes, perfect for both family dinners and entertaining guests.
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:
- 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
For the topping and garnish:
- 8 oz fresh mozzarella, sliced
- 1 cup halved grape or cherry tomatoes
- Fresh basil, chopped
- Balsamic glaze, for drizzling
Step 1: Season the Chicken
- 4 bone-in, skinless chicken thighs
- 1 tsp dried oregano
- 1 tsp dried basil
- salt, to taste
- ground black pepper, to taste
Preheat your oven to 400°F (200°C).
In a large bowl, place the chicken thighs and season generously with the dried oregano, dried basil, salt, and ground black pepper.
Toss everything together so the chicken is well coated with the herbs and seasoning.
Step 2: Sear the Chicken
- 1 tbsp olive oil
- seasoned chicken thighs from Step 1
Heat a large oven-safe skillet over medium-high heat.
Add the olive oil and swirl to coat the bottom of the skillet.
Add the seasoned chicken thighs from Step 1 and sear them for 3 to 5 minutes on each side, or until the chicken is golden brown.
Step 3: Bake with Tomatoes
- 1 cup halved grape or cherry tomatoes
- seared chicken from Step 2
Add 1 cup of the halved grape or cherry tomatoes into the skillet around the browned chicken.
Transfer the skillet to the preheated oven.
Bake for about 20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Step 4: Top with Mozzarella and Broil
- 8 oz fresh mozzarella, sliced
- baked chicken and tomatoes from Step 3
Remove the skillet from the oven.
Carefully top each piece of chicken with slices of fresh mozzarella.
Set your oven to broil and return the skillet to the oven for 2-3 minutes, or until the cheese is fully melted and bubbly.
I like to keep a close eye while broiling to make sure the cheese doesn’t burn.
Step 5: Finish and Serve
- balsamic glaze, for drizzling
- fresh basil, chopped
- remaining halved grape or cherry tomatoes (optional)
Serve the cheesy baked chicken immediately, drizzling generously with balsamic glaze and garnishing with chopped fresh basil.
If you like, add extra halved cherry tomatoes for a fresher finish.
This final touch really brightens up the dish!
Mouthwatering Balsamic Caprese Chicken
Ingredients
For 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
For the topping and garnish:
- 8 oz fresh mozzarella, sliced
- 1 cup halved grape or cherry tomatoes
- fresh basil, chopped
- balsamic glaze, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, place the chicken thighs and season generously with the dried oregano, dried basil, salt, and ground black pepper. Toss everything together so the chicken is well coated with the herbs and seasoning.
- Heat a large oven-safe skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the skillet. Add the seasoned chicken thighs from Step 1 and sear them for 3 to 5 minutes on each side, or until the chicken is golden brown.
- Add 1 cup of the halved grape or cherry tomatoes into the skillet around the browned chicken. Transfer the skillet to the preheated oven. Bake for about 20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
- Remove the skillet from the oven. Carefully top each piece of chicken with slices of fresh mozzarella. Set your oven to broil and return the skillet to the oven for 2-3 minutes, or until the cheese is fully melted and bubbly. I like to keep a close eye while broiling to make sure the cheese doesn't burn.
- Serve the cheesy baked chicken immediately, drizzling generously with balsamic glaze and garnishing with chopped fresh basil. If you like, add extra halved cherry tomatoes for a fresher finish. This final touch really brightens up the dish!
