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!
4chicken thighs I used bone-inskin-on but you can use boneless skinless**
1/4cupof basil sliced
4slicesfresh mozzarella I buy the biggest ball I can find because...yum
shredded parmesan cheese
1package pasta we like brown rice penne pasta
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 a small pot. 6. Chicken thighs can be broiled for a few minutes if you prefer crispy skin. Then top with a tomato slice and mozzarella slice and broil until cheese is melted. Sauce: 1. If in a hurried 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. 2. 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 the end to keep from burning. It does omit somewhat acidic smelling fumes so keep your exhaust fan on during the process. 3. 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.