Ingredients
The following ingredients have 8 Servings
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- 8 bone-in (skin-on chicken thighs)
- 2 tablespoons unsalted butter
- 8 ounces fresh mozzarella cheese (cut into 8 slices)
- 2 Roma tomatoes (sliced)
- 1/4 cup basil leaves (chiffonade)
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar (packed)
Instruction
- Preheat oven to 400 degrees F.
- To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
- In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.
- Serve immediately, topped with tomatoes, drizzled with balsamic reduction and garnished with basil, if desired.
