Baked Caprese Chicken with Balsamic Reduction
Baked Caprese Chicken with fresh melted mozzarella cheese, roasted cherry tomatoes, and a sweet garlic balsamic reduction that's ready in less than an hour but tastes like you've been slaving over the stove all day! The perfect meal to entertain with!
Servings: 4 servings
Ingredients
Balsamic reduction:
- 1 clove garlic smashed
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
Caprese chicken:
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or more to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 4 bone-in skin-on chicken breasts
- 1 clove garlic chopped
- 4 ounces fresh mozzarella cheese cut into 4 slices
- 1 pint cherry or grape tomatoes halved
- 10 leave basil julienned
Instructions
Balsamic reduction:
- Place all the ingredients in a small saucepan, stir, and place over high heat. Bring to a boil, reduce the heat to low, and allow it to simmer until the vinegar mixture reduces to by half, about 8-10 minutes. Set aside to cool.
Caprese chicken:
- Position a rack in the center of the oven and preheat the oven to 450ºF.
- While your balsamic reduction is simmering, melt 2 tablespoons of butter in a microwave-safe bowl. Stir in the salt, pepper, red pepper flakes, garlic powder, and basil. Brush the chicken breasts with the melted butter mixture.
- Melt the remaining 2 tablespoons of butter in an oven-safe skillet over medium high heat. Add the garlic and allow it to cook for just 30 seconds. Add the chicken breasts to the skillet, skin side down and allow each side to sear for 3 minutes. Place the chicken breasts skin side up and allow the chicken to bake for 15 minutes. Add the cherry tomatoes to the skillet and continue to cook for another 7-10 minutes or until the chicken reaches an internal temperature of 170 degrees. Place the mozzarella slices on each chicken breast and turn the broiler on for just 1-2 minutes or until the cheese starts to melt.
To serve:
- Place the cherry tomatoes on the chicken breast, top with julienned basil, and drizzle with balsamic vinegar reduction.
Notes
- If you prefer dark meat, chicken thighs can be used in place of chicken breasts. Please keep in mind the cooking time will vary depending on the cut.
