Caprese chicken (thighs)
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.
Ingredients
- 6 boneless skinless chicken breasts
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp honey
- 2 garlic cloves pressed
- 1/2 tsp salt or more to taste
- 1/2 tsp black pepper
- 1 tsp Dijon Mustard optional
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp pesto sauce
- 2 large tomatoes sliced into 1/4-inch rounds
- 6 oz fresh mozzarella sliced
Instructions
- Heat oil in a pan.
- Season chicken thighs with 1/2 tsp salt.
- Cook on medium high heat for 2 minutes per side, until no longer pink on the outside.
- In a small bowl combine the olive oil, balsamic vinegar, honey, garlic, salt, black pepper, Dijon Mustard, basil and oregano.
- Preheat oven to 400 F.
- In a 13x9 inch baking dish layer the sliced tomatoes, then spread the pesto over them. Drizzle with some olive oil.
- Then add the chicken thighs, pour the seasoning mixture oven them and top with sliced fresh mozzarella.
- Bake for 20 minutes, until the cheese has bubbled and a thermometer inserted into the thickest part of the chicken thighs reads 165 F.