This is a caprese plate built on bone-in, skin-on chicken thighs. The thighs are seared skin side down in an oven-safe skillet, then cherry tomatoes, fresh mozzarella balls and oregano go around them, balsamic vinegar is drizzled over, and the whole pan goes into the oven. Chopped basil is scattered on top. The recipe serves 4, with 10 minutes of prep and 30 minutes of cooking, 40 minutes in all.
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Everything happens in one skillet, so there is little to wash up. A serving, one thigh with toppings, has about 3 grams of carbohydrates.
What Goes in the Skillet
Amounts are in the recipe card.
- Chicken thighs (4, about 1.5 pounds): bone-in and skin-on, so the meat stays juicy and the skin crisps in the pan.
- Olive oil, salt, pepper and garlic powder: the oil is for searing, and the seasonings go on both sides of the thighs.
- Cherry tomatoes (1 cup, halved): sweet and fresh against the savory chicken. Halving them lets them release juices while they bake.
- Fresh mozzarella balls (1 cup): bocconcini. They melt into creamy pockets around the chicken.
- Basil (1/4 cup, chopped): added on top before the pan goes in the oven. Extra basil can go on at the table.
- Balsamic vinegar (2 tablespoons): adds tang and depth.
- Dried oregano (1 teaspoon): sprinkled around the chicken with the tomatoes and cheese.
Searing and Baking
Heat the oven to 400°F (200°C). Pat the thighs dry with paper towels, which helps the skin crisp, then season both sides. Sear them skin side down in the oiled skillet over medium-high heat for about 5 to 7 minutes until golden brown and crispy. Flip them and cook 3 to 4 minutes more.
Take the skillet off the heat before adding anything. Scatter the tomatoes, mozzarella and oregano around the thighs, drizzle the vinegar over the chicken and vegetables and add the basil. Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (75°C). Rest the chicken for 5 minutes before serving so the juices settle.
Tips
- Use a thermometer. It takes the guesswork out of doneness. An instant-read one is quickest.
- Marinate if you have time. A few hours in olive oil, balsamic vinegar and Italian herbs before cooking adds flavor and helps tenderize the meat.
- Use an oven-safe skillet. The chicken goes from stovetop to oven in the same pan. A cast iron skillet works well.
Variations
- Red peppers: roasted red peppers can replace the cherry tomatoes for a sweeter, smokier flavor.
- Greens: toss in fresh spinach or arugula before baking.
- Other cheeses: goat cheese or feta adds tang. Sprinkle it on before baking.
- Herbs and heat: fresh thyme or rosemary can join the basil and oregano, and red pepper flakes add a little heat.
What to Serve With It
Zucchini noodles or cauliflower rice soak up the juices from the pan. Garlic sautéed spinach or roasted asparagus adds a green side. For a drink, a dry red or white wine goes with the Italian flavors, and sparkling water with lemon has no carbs.
Nutrition per Serving
One thigh with toppings has about 380 calories, 28 grams of fat, 3 grams of carbohydrates, 0 grams of fiber, 3 grams of sugar and 30 grams of protein.
FAQ
Can I use boneless thighs?
Yes. Boneless thighs may cook faster than bone-in, so adjust the time. Aim for an internal temperature of 165°F (75°C).
How long do leftovers keep?
Refrigerate them in an airtight container for up to 3 days. The dish can also be frozen for up to 2 months. Reheat it thoroughly.
What can replace the mozzarella?
Goat cheese or feta for a tangy result, or provolone. A dairy-free cheese works for a restricted diet.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Caprese Chicken Thighs: A Flavorful Recipe Awaits!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and garlic powder.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3-4 minutes.
Remove the skillet from heat and add the cherry tomatoes, mozzarella balls, and dried oregano around the chicken thighs.
Drizzle the balsamic vinegar over the chicken and vegetables, then sprinkle the chopped basil on top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for 5 minutes before serving.
Notes
For added flavor, marinate the chicken thighs in olive oil, balsamic vinegar, and Italian herbs for a few hours before cooking.
Substitute the cherry tomatoes with roasted red peppers for a different flavor profile.
Nutrition
| Serving Size | 1 chicken thigh with toppings |
|---|---|
| Calories | 380 calories |
| Sugar Content | 3g |
| Sodium Content | varies |
| Fat Content | 28g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | varies |