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Balsamic Glazed Caprese Chicken

Main Courses



  • 6 bone-in chicken thighs*
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • cracked black pepper, to taste
  • 1 tablespoon Palmetto Olive Oil Co. Basil Olive Oil or Palmetto Olive Oil Co. Extra Virgin Olive Oil of your choice. Basil Olive Oil
  • 2 tablespoons minced garlic
  • ⅓ cup Palmetto Olive Oil Co. Raspberry Dark Balsamic, (Traditional Dark Balsamic or Strawberry Dark Balsamicwould be delicious in this recipe too) Raspberry Dark Balsamic Vinegar Condimento
  • 2 cups grape or cherry tomatoes, divided
  • 8 oz. fresh mozzarella cheese, cut into six ½-inch slices
  • ¼ cup fresh basil leaves for garnish


Preheat oven to 400°F. Season each chicken thigh with the oregano, basil, salt and pepper. Heat the olive oil in a large oven-proof pan such as a dutch-over or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Skin side down first, if not using skinless. Transfer chicken to a plate; drain most of the excess oil, leaving about a tablespoon of the oil.

Return the dutch-oven back to the stove; sauté garlic until fragrant (about 1 minute). Add the balsamic vinegar; stirring to combine. Bring to a simmer, while stirring occasionally, until the glaze has thickened (about 5-6 minutes).

Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 ½ cups 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 an additional 5 minutes or until the cheese has melted.

Remove the chicken from the pan and turn up the heat to cook the sauce down a little bit, about 3 minutes. Slice the remaining ½ 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.

*bone-in, skin on chicken thighs are listed in the recipe, but boneless, skinless or any variation would be just as successful.


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