BAKED CAPRESE CHICKEN

There are quite a bit of chicken caprese recipes using chicken breast, but what about chicken thighs? Chicken thighs are way more juicier, tender and well, 1000x better than chicken breast in my opinion.

And it gets even better when you topped these chicken thighs off with fresh mozzarella, letting that melt right on top of that crisp, herb-crusted skin. You can then finish these babies off with those juicy Roma tomato slices, fresh basil, and a sweet and tangy balsamic reduction.
The end product is savory, cheesy, sweet, tangy, and refreshing – a blend of flavors and textures that come together so beautifully and complementing one another so perfectly!

INGREDIENTS:

• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 8 ounces fresh mozzarella cheese, cut into 8 slices
• 2 Roma tomatoes, sliced
• 1/4 cup basil leaves, chiffonade
• FOR THE BALSAMIC REDUCTION
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
3. In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
4. .......................................

for full instruction please see : damndelicious.net

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