Name: One-Pan Caprese Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 boneless, skinless chicken thighs; Salt and 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; 1 teaspoon honey; 5 cloves garlic, minced; 1 Tablespoon fresh minced basil; 2 Tablespoons olive oil; 2 cups cherry tomatoes; Pinch of salt; 4 ounces shredded mozzarella; Additional torn fresh basil leaves for garnish

One-Pan Caprese Chicken Thighs

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These one-pan caprese chicken thighs feature all the flavors you love in a caprese salad, done as a main dish skillet meal with chicken. Why, yes, please! We like this dish with a green vegetable or salad, with warm crusty bread.

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

Pat the chicken thighs dry with paper towels, and season both sides with salt and pepper.
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.
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).
Remove chicken and any accumulated juices from the skillet to a serving platter. Tent with foil to keep warm.
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.
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
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
Vitamin C 14mg	72%
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.