Baked Caprese Chicken
Prep time
Cook time
Total time
This baked caprese chicken is loaded with juicy tomatoes, basil and melty mozzarella cheese. Drizzled with a balsamic honey reduction it is perfect over brown rice pasta or makes a fabulous dinner salad!
Serves: 4 servings
  • 4 chicken thighs (I used bone in, skin on but you can use boneless skinless)**
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 2 tomatoes
  • ¼ cup of basil, sliced
  • 4 slices fresh mozzarella (I buy the biggest ball I can find because...yum)
  • shredded parmesan cheese
  • 1 package pasta (we like brown rice penne pasta)
  • 1 tablespoon cornstarch (optional)
  1. Add chicken thighs, balsamic and honey to cooking dish. Drizzle the honey over the chicken thighs to help caramelize the tops but don't stress over making it perfect as it melts anyways.
  2. Bake at 350 uncovered until cooked through, about 30 minutes if thawed fully, longer if partially frozen.
  3. Cut tomatoes into 4 slices and then dice remaining.
  4. Cook pasta per directions.
  5. Remove chicken from oven and pour off sauce into small pot.
  6. Chicken thighs can be broiled for a few minutes if you prefer crispy skin. Then top with tomato slice and mozzarella slice and broil until cheese is melted.
  7. Sauce:
  8. If in a hurry mix 1 tablespoon cornstarch with 1 tablespoon room temperature balsamic vinegar and whisk until lump free. Add to sauce from chicken, whisking it in. Cook until thickened, about 5 minutes.
  9. If not in a hurry the sauce can be reduced down slowly over medium heat until thick which takes about 20 minutes. Stir occasionally at first, and more regularly towards end to keep from burning. It does omit somewhat acidic smelling fumes so keep your exhaust fan on during the process.
  10. Serve each piece over pasta with sauce, additional diced tomatoes, basil and parmesan cheese.
This makes more sauce than this dinner uses. The sauce is delicious over your side salad as dressing or as a dipping sauce.
Recipe by The Adventure Bite at