Recipes Meat and Poultry Chicken Chicken Thigh Recipes One-Pan Caprese Chicken Thighs 5.0 (3) 2 Reviews 3 Photos 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. By Brenda Venable Published on September 18, 2023 Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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. I Made It Print Nutrition Facts (per serving) 790 Calories 51g Fat 11g Carbs 76g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 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.