Caprese Chicken Thighs

Listen…if you’re a new cook, this recipe may seem daunting. I promise that you can do this and your friends and family will be asking for you to make it every weekend.

Not only is it fancier, it tastes amazing and is high protein.

Caprese Chicken Thighs

Time: 45 Minutes

Serves 4

Ingredients:

• 1/2 cup balsamic vinegar

• 2 Tablespoons honey (use agave if honey is too expensive)

• 4-6 Boneless skinless chicken breasts (you can buy the ones with skin and take it off to save money)

• 1.5 tsp kosher or sea salt

• black pepper

• dried thyme and/or oregano, red pepper flakes, and capers (optional spices but recommended)

• extra virgin olive oil; for cooking

• 4 cloves minced garlic

• 1 small yellow onion, diced

• 4 cups cherry tomatoes; halved (can swap for canned tomatoes if you don’t like fresh ones)

• 4-6 oz mozarella pearls; or a sliced mozzarella log (usually in deli)

• freshly chopped basil leaves, to taste (usually in produce aisle)

Instructions:
1. In a small pan, add the vinegar and honey and simmer over medium-low for 15 minutes. Stir occasionally to prevent burning.

2. To a clean counter, add a piece of parchment paper and set the raw chicken on it. Cover the chicken with a sheet of plastic wrap or another piece of parchment and pound with a meat mallet or use the handle of your preferred utensil. Don’t make it more complicated than it needs to be. Pound the chicken until 1/2 inch to 1 inch thick.

3. Season the chicken with salt, pepper, thyme, oregano, and cayenne if you appreciate a bit of spice.

4. To a medium cast iron or skillet, add some oil and heat over medium until hot. The oil should not smoke!

5. Add the chicken in to the ban and cook on one side for 5 minutes. Flip and cook 5 more minutes until the inside reached 165 degrees.

6. Remove the chicken from the pan and add the onion and garlic and saute for 3-5 minutes. Add the tomatoes and cook 3 more minutes. Pro Tip: Deglaze the pan with 1/4 cup dry white wine before you add the onion in. For extra flavor, add a pinch of red pepper flakes and some chopped capers. Thank me later.

7. Place the chicken back into the pan and add the mozzarella. Take off the heat and let sit for 5 minutes so the cheese can melt. Drizzle the vinegar reduction over the pan and sprinkle the freshly chopped basil on top and serve!

Serve alongside a side salad and your favorite crusty bread!