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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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Chicken Caprese with Balsamic Glaze

Take regular, boring chicken breasts to the next level with a flavorful marinade, delicious caprese topping, and decadent balsamic glaze to finish the dish!
Course: Entree
Cuisine: Italian
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • FOR THE 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 quartered
  • 1 8 oz ball fresh mozzarella cheese cubed
  • leaves handful fresh basil minced
  • balsamic glaze

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, pierce with a fork, and place in marinade bag. Massage marinade
  • into chicken and place bag on a plate in the refrigerator for approximately 8 hours.
  • Preheat oven to 425 degrees 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. Addchicken to the pan, it should sizzle loudly. Let caramelize for 3 minutes, flip chicken to
  • caramelize on the other side for 2 minutes.
  • Place your oven proof skillet in the 425 degree oven for approximately 15-20 minutes
  • (depending on the thickness of your chicken).
  • If chicken isn't cooked through, place skillet on your burner over medium high heat to finish
  • cooking.
  • While chicken is cooking, chop up your topping ingredients and set aside.
  • Once chicken is finished cooking, allow to rest for a few minutes on a plate to let the juices
  • redistribute. Top your chicken with the tomatoes, fresh mozzarella, basil and drizzle with
  • balsamic glaze.

Notes

I usually toss together some tomatoes, mozzarella and basil to make a caprese salad to have as well... don't forget to drizzle it with the amazing glaze!