Baked Caprese Chicken Thighs



6 servings

30 mins


– chicken breasts – salt – vegetable oil – olive oil – balsamic vinegar – honey – garlic  – black pepper – Dijon Mustard  – dried basil – dried oregano – pesto sauce – tomatoes – mozzarella

1. Heat oil in a pan.

2. Season chicken thighs with 1/2 tsp salt.

3.  Cook on medium high heat for 2 minutes per side, until no longer pink on the outside.

4.  In a small bowl combine the olive oil, balsamic vinegar, honey, garlic, salt, black pepper, Dijon Mustard, basil and oregano.

5. Preheat oven to 400 F.

6.  In a 13x9 inch baking dish layer the sliced tomatoes, then spread the pesto over them. Drizzle with some olive oil.

7.  Then add the chicken thighs, pour the seasoning mixture oven them and top with sliced fresh mozzarella.

8.  Bake for 20 minutes, until the cheese has bubbled and a thermometer inserted into the thickest part of the chicken thighs reads 165 F.

Juicy, flavorful chicken thighs with Italian flavors. Layers of tomatoes, perfectly seasoned boneless skinless chicken thighs and fresh mozzarella. Easy to make lunch or dinner, loaded with flavor.


Simple, Low-Carb and Keto recipes