One-Pan Caprese Chicken Thighs

These one-pan caprese chicken thighs feature all the flavors you love in a caprese salad, done as a main dish skillet meal with chicken. Why, yes, please! We like this dish with a green vegetable or salad, with warm crusty bread.

Preparation Details

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 4

Ingredients

• 8 boneless skinless chicken thighs
• salt and freshly ground pepper to taste
• 3 tablespoons good quality balsamic vinegar
• 1/4 cup low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 lemon, zested and juiced, divided
• 1 teaspoon honey
• 5 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 1 pinch salt
• 4 ounces shredded mozzarella cheese
• torn fresh basil leaves for garnish

Steps

1. Pat the chicken thighs dry with paper towels, and season both sides with salt and pepper.
2. In a large mixing bowl, combine balsamic vinegar, chicken broth, tomato paste, lemon juice (reserve zest for later), honey, minced garlic, and 1 tablespoon minced basil. Add seasoned chicken thighs, toss to coat with balsamic mixture, and set aside, or, if time allows, cover mixture and refrigerate for up to 4 hours.
3. Place a 12-inch skillet over medium heat, and add chicken and marinade. When the liquid comes to a boil, cover, reduce heat to medium-low, and simmer 5 to 7 minutes. Turn chicken, increase heat to medium and cook, uncovered, until chicken is no longer pink at the center and juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
4. Remove chicken and any accumulated juices from the skillet to a serving platter. Tent with foil to keep warm.
5. Wipe the skillet clean and over medium-high heat, add olive oil. When the oil is hot, carefully add tomatoes to the skillet. Cook undisturbed for 2 minutes, allowing the tomatoes to blister. Stir gently, and continue cooking for an additional 2 minutes. Sprinkle tomatoes with a pinch of salt.
6. Remove foil tent, pour tomatoes over chicken, and top with shredded mozzarella. Sprinkle reserved lemon zest and torn basil over all. Serve warm.