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Garlic Balsamic Caprese Chicken | Juicy caprese chicken, marinated in a garlic balsamic marinade, is baked to perfection with burst cherry tomatoes, melted mozzarella cheese, fresh basil! | http://thechunkychef.com
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5 from 3 votes

Garlic Balsamic Caprese Chicken

Juicy caprese chicken, marinated in a garlic balsamic marinade, is baked to perfection with burst cherry tomatoes, melted mozzarella cheese, fresh basil!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • GARLIC BALSAMIC MARINADE
  • 8 cloves garlic minced
  • 1 large shallot minced
  • 3 leaves fresh basil minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3-4 boneless skinless chicken breasts
  • TOPPINGS FOR THE CHICKEN
  • 1 pint cherry tomatoes left whole or sliced in half lengthwise
  • 1 - 8 oz ball fresh mozzarella cheese sliced
  • leaves handful fresh basil sliced
  • balsamic glaze optional

Instructions

  • Chop garlic, shallots and basil. Add to gallon size ziploc bag.
  • Add Dijon mustard, salt, pepper, vinegar and oil. Close bag and shake well to combine.
  • Trim chicken breasts of fat and place in marinade bag. Massage marinade into chicken and place bag on a plate in the refrigerator for approximately 8 hours or overnight.
  • Preheat oven to 425 degrees F and pull the marinated chicken out of the refrigerator to warm
  • up on your counter.
  • Heat a large oven safe skillet (I use cast iron), over medium high heat with a drizzle of oil.
  • Add chicken to hot pan, and let caramelize for 3 minutes, flip chicken to
  • caramelize on the other side for 2 minutes.
  • Turn off burner and place pan in oven for approximately 15-20 minutes (depending on the thickness of your chicken).
  • While chicken is cooking, chop up your topping ingredients and set aside.
  • The last 7 minutes of cooking time, add cherry tomatoes to the pan around the chicken.
  • Once chicken is cooked through (use a meat thermometer to be sure it's at 165 degrees F), lay slices of mozzarella cheese over the top of the chicken and return to the oven.
  • Change oven setting to BROIL and broil on HIGH for several minutes, until the cheese is melted to your liking.
  • Sprinkle chicken with sliced fresh basil and drizzle with balsamic glaze if desired.

Notes

1. To make your own balsamic reduction glaze, simply add about 1 cup of balsamic vinegar to a small saucepan with 1 Tbsp brown sugar. Heat over MED HIGH heat to bring it to a simmer, then reduce heat to LOW to keep it simmering. Let simmer for 10-15 minutes, until thick enough to coat the back of a spoon. Remove from heat and cool. Can be kept refrigerated.