These one-pan Caprese chicken thighs incorporate all the flavors from a Caprese salad. They are turned into a main dish skillet meal with chicken. Why, yes, please! We like this dish with a green vegetable or salad, with warm crusty bread. As usual, I forgot to take a shot of my dish. I even forgot to note the wine we paired with it. No matter, it was very good and will make it again, and again.
Here we go.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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
Directions
As always, pat the thighs dry and then season with salt and pepper.
Grab a large mixing bowl. Combine the balsamic, broth, tomato paste, and lemon juice. Do not add the zest yet. Add the honey, 1 TBSP of minced basil, and the garlic.
Throw in (gently) the chicken thighs and mix until coated. At this point, you have two options. You can cover the result and refrigerate it for up to 4 hours. Alternatively, you can carry on to the next step. Up to you, either way the next step is the same.
Gently place the chicken and mixture into 12 inch skillet over medium heat. When the liquid boils, cover and reduce heat to med/low. Simmer for 7 minutes or so, turn the chicken and increase to medium, uncovered. This should take 7 minutes or less for them to no longer be pink in the middle.
Remove the chicken and juices to a serving dish. Tent to keep warm. Wipe the skillet and add the oil. Add the tomatoes once the oil is hot. Watch for splatter. Let them sit for a few minutes until they blister. Stir then allow them another couple of minutes. Add a pinch of salt if desired.
Once the tomatoes are done, pour them over the chicken, top with mozzarella, lemon zest and basil. Serve promptly.