I have been craving this Garlic Basil Chicken topped with Caprese Salad. I had some chicken thighs basil, and mozzarella in the fridge, and a nice juicy tomato. I decided to make a baked caprese chicken thigh recipe for dinner. I lightly seasoned the chicken thighs then seared them on one side. I finished baking the chicken thighs in the oven before topping them with a slice of mozzarella and a tomato slice. I baked them for another 5 minutes or so and topped them with a balsamic reduction and fresh basil. The chicken was juicy and delicious! The balsamic reduction gave this dish a nice depth of flavor and the gooey mozzarella tasted amazing with the fresh tomato and basil. I have a feeling we’ll be eating this chicken a lot this summer.
How to Make Baked Caprese Chicken Thighs
Preheat the oven to 400 degrees.
Season the chicken thighs with sea salt, freshly cracked pepper, garlic powder, oregano, and basil, to taste, evenly over both sides. Heat the olive oil in an oven-proof skillet over medium-high heat. Add the chicken thighs to the hot pan and cook, until golden brown, about 3-4 minutes. Flip the chicken over and place it into the oven for 15 minutes; add the slices of mozzarella and tomato slice then place back into the oven and cook for an additional 5 minutes, or until the chicken is cooked to an internal temperature of 175 degrees. Remove from the oven and set aside.
While the chicken is baking for the last five minutes, pour the balsamic vinegar into a small saucepan over medium heat. Boil and let the balsamic vinegar reduce down for a few minutes, or until it coats the back of a spoon. Remove from heat and drizzle over the chicken. Top with fresh basil and serve immediately. Enjoy.