Balsamic Glazed Caprese Chicken

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

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

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  1 tsp Oregano, Dried
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  1 tsp Basil, Dried
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked black pepper (to taste)
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  1 tbsp Olive oil

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

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  2 tbsp Garlic
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  2.5 tbsp Brown sugar
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  1.5 cup Tomato, Cherry
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  8 oz Cheese, Mozzarella, Fresh

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

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  0.3 cup Vinegar, Balsamic

Instructions

1. 1Pat the chicken thighs dry, then season both sides evenly with the dried oregano, dried basil, salt, and cracked black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear 4–5 minutes until golden, then flip and sear 3–4 minutes on the other side. Transfer the chicken to a plate.
3. 3Add the minced garlic to the skillet over medium heat and cook 1 minute, stirring constantly, until fragrant. Add 1/3 cup balsamic vinegar and 2 1/2 tablespoons brown sugar, stirring to combine, and simmer 5–6 minutes until the glaze thickens slightly and coats the back of a spoon.
4. 4Return the chicken thighs to the skillet and turn to coat in the glaze. Scatter 1 cup of the grape tomatoes around the chicken, cover with a lid, and reduce heat to medium-low. Simmer 25–30 minutes until the chicken reaches an internal temperature of 165°F at the thickest part.
5. 5Whisk together the remaining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a small saucepan over medium heat and simmer 4–5 minutes until reduced into a thin drizzling glaze; set aside.
6. 6Top each chicken thigh with a slice of fresh mozzarella and scatter the remaining grape tomatoes around the pan. Cover and cook on low 3–5 minutes until the cheese is melted and soft.
7. 7Remove from heat and top each thigh with the fresh basil chiffonade and a drizzle of the reduced balsamic glaze.
8. 8Divide the chicken, tomatoes, and pan sauce evenly into 6 airtight meal-prep containers while hot. Refrigerate up to 4 days.