We are a lover of all things chicken breasts in our house. We eat chicken breasts around four times a week! And this balsamic glazed caprese chicken has to be one of our favorites!
The flavor of the sweet balsamic glaze is to die for. And then you add in fresh mozzarella and basil, which makes it that much better!
Don't know what Caprese is? Caprese is a famous and traditional Italian entrée or Anti pasto. Usually you see a Caprese salad, which is made with fresh tomato, mozzarella, basil, drizzled with olive oil, and seasoned with salt and pepper.
Inspiration from: cafedelights.com
How To Make Balsamic Glazed Caprese Chicken
Season each chicken breast with oregano, basil, salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 5 minutes each side. Do not cook all the way through as you will transfer to the oven.
Fry the garlic until fragrant.
The Flavorful Sauce
This is where all the flavor comes from. Combine the balsamic and brown sugar. Stirring well and allow to simmer under thickened.
Place the chicken back in the pan and stir to coat. Add sliced cherry tomatoes around the chicken. Place in the oven and bake. The last five minutes of baking top with a slice of fresh mozzarella.
Once out of the oven top with fresh basil and sliced cherry tomatoes. Serve hot and make sure to share with your guests!
Balsamic Caprese Chicken
A sweet Caprese Chicken cooked in a garlic balsamic sauce. Cooked with cherry tomatoes and topped with fresh basil and a slice of fresh mozzarella.
- 6 chicken breasts boneless
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- cracked pepper
- 1 tbsp olive oil
- 2 tbsp minced garlic
- ⅓ cup balsamic vinegar
- 2 ½ tbsp brown sugar packed
- 1 ½ cups cherry tomatoes divided and cut in half
- 8 oz fresh mozzarella
- ¼ cup fresh basil
Extra Balsamic Glaze (optional)
- ⅓ cup balsamic vinegar
- 2 tbsp brown sugar packed
Preheat oven to 400 degrees Fahrenheit.
Season each chicken breast with the oregano, basil, salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 5 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 6-7 minutes).
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 20 minutes). Top each chicken breast with a slice of mozzarella with 5 minutes left in cooking time.
Slice the remaining ½ 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 6-7 minutes). Drizzle over the chicken when ready to serve.
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