Caprese Chicken
Serves: 5
  • 10 chicken thighs, bone in or boneless (your choice)
  • kosher salt & freshly ground black pepper
  • 2 Tablespoons olive oil
  • 4 large garlic cloves, minced
  • 2 cups cherry tomatoes, halved
  • 12 large basil leaves, chopped
  • 200 grams bocconcini, sliced in ⅓ inch slices
  • balsamic glaze
  1. Salt and pepper both sides of chicken and set aside.
  2. In a very large saute pan, heat up the olive oil over medium high heat. Add chicken, cover pan, and cook for about 10 minutes. Flip the chicken and continue cooking until chicken is cooked thoroughly and has reached an internal temperature of 165 degrees F.
  3. Add the minced garlic and the halved tomatoes in the pan scattering them in between the pieces of chicken. Let cook about 5 minutes until tomatoes start to soften.
  4. Add basil.
  5. Top each piece of chicken with a few slices of bocconcini and let set until is just starts to melt.
  6. Take off heat and drizzle with balsamic glaze.
  7. Serve with spaghetti squash or a starch of your choice. Be sure to scrape up all the pan drippings as the sauce is delicious!
Recipe by Sugar Plum Sisters at