![white platter with chicken thighs covered in blistered tomatoes, mozzarella and basil](https://cdn.statically.io/img/www.allrecipes.com/thmb/ek6ZlDt_AoX3dD31w43mbUY-eyM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7970871_One-Pan-Caprese-Chicken-Thighs_Bibi_4x3-9d78911095b143a2b665d7042411fed2.jpg)
Ingredients
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8 boneless skinless chicken thighs
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salt and freshly ground pepper to taste
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3 tablespoons good quality balsamic vinegar
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1/4 cup low-sodium chicken broth
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1 tablespoon tomato paste
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1 lemon, zested and juiced, divided
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1 teaspoon honey
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5 cloves garlic, minced
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1 tablespoon minced fresh basil
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2 tablespoons olive oil
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2 cups cherry tomatoes
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1 pinch salt
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4 ounces shredded mozzarella cheese
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torn fresh basil leaves for garnish
Directions
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Pat the chicken thighs dry with paper towels, and season both sides with salt and pepper.
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In a large mixing bowl, combine balsamic vinegar, chicken broth, tomato paste, lemon juice (reserve zest for later), honey, minced garlic, and 1 tablespoon minced basil. Add seasoned chicken thighs, toss to coat with balsamic mixture, and set aside, or, if time allows, cover mixture and refrigerate for up to 4 hours.
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Place a 12-inch skillet over medium heat, and add chicken and marinade. When the liquid comes to a boil, cover, reduce heat to medium-low, and simmer 5 to 7 minutes. Turn chicken, increase heat to medium and cook, uncovered, until chicken is no longer pink at the center and juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
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Remove chicken and any accumulated juices from the skillet to a serving platter. Tent with foil to keep warm.
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Wipe the skillet clean and over medium-high heat, add olive oil. When the oil is hot, carefully add tomatoes to the skillet. Cook undisturbed for 2 minutes, allowing the tomatoes to blister. Stir gently, and continue cooking for an additional 2 minutes. Sprinkle tomatoes with a pinch of salt.
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Remove foil tent, pour tomatoes over chicken, and top with shredded mozzarella. Sprinkle reserved lemon zest and torn basil over all. Serve warm.
Nutrition Facts (per serving)
790 | Calories |
51g | Fat |
11g | Carbs |
76g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 790 | |
% Daily Value * | |
Total Fat 51g | 65% |
Saturated Fat 16g | 78% |
Cholesterol 385mg | 128% |
Sodium 816mg | 35% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 6g | |
Protein 76g | 152% |
Vitamin C 14mg | 16% |
Calcium 258mg | 20% |
Iron 4mg | 20% |
Potassium 1038mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.