Balsamic Chicken

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Since moving to France we are missing quite a few spices that we are use to cooking with but balsamic, olive oils, and delicious cheeses are always available! So this recipe is the perfect fast weeknight meal for us. 

Full of flavor, comes together quickly, and makes delicious leftovers! Yes, please!

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Ingredients

  • 6 skinless chicken thighs

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • cracked black pepper , to taste

  • 1 tablespoon olive oil

  • 2 tablespoons minced garlic

  • 1/3 cup balsamic vinegar

  • 2 1/2 tablespoons brown sugar , packed (I omitted)

  • 1 1/2 cups grape or cherry tomatoes , divided

  • 250 g | 8 oz. fresh mozzarella cheese, cut into 6x 1/2-inch slices

  • 1/4 cup fresh basil leaves

Instructions

  1. Preheat oven to 210° | 410°F.

  2. Season each chicken breast with the oregano, basil, salt and pepper.

  3. Heat the oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.

  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.

  6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Enjoy!!