One Pan Chicken Caprese Bake
Cherie Metcalfe
Tender chicken breasts baked with juicy tomatoes, melty mozzarella, and fresh basil — all in one pan for an easy, delicious dinner.
Ingredients
- 2 tbsp Mo’rocckin Paste
- 6 skinless bone in chicken thigh fillets trimmed
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 400g can cherry tomatoes
- 100g mozzarella balls
- ¼ cup basil leaves optional
- ½ tsp Man Grind Salt Flakes
- 1 cup olives
Directions
In a bowl, coat the chicken thighs with Mo’rocckin Paste and ½ teaspoon of Man Grind Salt Flakes. Heat 1 tablespoon of oil in a frying pan (ideally one that’s oven-safe) over medium-high heat.
- Cook the chicken for 3-4 minutes, or until browned on each side. Transfer to a plate. You’ll probably need to do this in two batches.
- Reduce the heat to medium, then add the remaining oil and onions to the pan. Sauté for 2 minutes, stirring. Add the vinegar, garlic, and sugar, and cook for another 2 minutes, stirring. Pour in the can of cherry tomatoes and bring to a simmer. Return the chicken and add the olives to the pan, then season with Man Grind Salt Flakes.
- Cover the pan with a lid and cook on medium-low for 12 minutes. Check if the chicken is cooked through by cutting into it—if the juices run clear, it’s done.
- Preheat the grill to medium-high. Scatter mozzarella balls over the chicken and grill for 3-4 minutes until the cheese has softened
- Finish with fresh basil and serve.
