Balsamic Glazed Caprese Chicken

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Oregano, Dried(5g)
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  Basil, Fresh(5g)
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  1 teaspoon salt
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  1 pinch cracked black pepper (to taste)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(30g)
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  Vinegar, Balsamic(80g)
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  Brown sugar(38g)
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  Tomato, Cherry(360g)
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  Cheese, Mozzarella, Fresh(227g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Basil, Fresh(60g)
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  Vinegar, Balsamic(80g)
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  Brown sugar(30g)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season both sides evenly with the oregano, salt, and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Place the chicken thighs skin-side down in the pan and sear for 4–5 minutes until the skin is golden brown and crispy, then flip and sear the other side for 3–4 minutes until golden. Transfer the chicken to a plate.
3. 3Pour off all but 1 teaspoon of oil from the skillet, then add the minced garlic and cook over medium heat for 1 minute, stirring constantly, until fragrant. Add the balsamic vinegar and brown sugar, stirring to combine, then simmer for 5–6 minutes over medium heat, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon.
4. 4Return the chicken thighs to the skillet, turning them in the glaze to coat evenly, then scatter the whole cherry tomatoes around the chicken. Cover the skillet with a lid and reduce heat to medium-low, simmering for 25–30 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
5. 5Top each chicken thigh with a slice of fresh mozzarella cheese, cover the skillet, and cook for 3–5 minutes over low heat until the cheese is melted and soft.
6. 6Divide the chicken, tomatoes, and glaze evenly into 6 airtight containers while hot. Top each portion with fresh basil leaves and a drizzle of additional balsamic glaze if desired.
7. 7Allow the containers to cool to room temperature for 20 minutes, then seal and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat for 5–7 minutes until warmed through, or microwave at 50% power for 3–4 minutes.