WHAT IS AIR FRYER NAAN PIZZA?

Air fryer naan pizza uses a delicious buttery flat bread native to India, called naan, as a substitute for traditional pizza dough crust. It makes the perfect substitute thanks to its soft texture and flat roundish shape. Just add your favorite toppings and heat until it’s crispy.

INGREDIENTS

This section explains how to choose the best ingredients for air fryer naan pizza, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for air fryer naan bread pizza in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Naan bread: You can find naan in the bread section of your grocery store. Some stores also sell it frozen.
• Tomatoes: Grape or cherry tomatoes are perfect for these mini pizzas.
• Olive oil
• Pesto: To save time, use ready-made pesto.
• Mozzarella: Grate your own mozzarella cheese using low moisture mozzarella (not the fresh mozzarella cheese stored in liquid).
• Basil: Use fresh basil leaves.
• Balsamic glaze: You can make your own or use store-bought to save time.

INSTRUCTIONS

This section shows how to cook this caprese pizza on naan bread in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COOK: Cook in the air fryer basket at 400°F for 4-5 minutes. Keep an eye on them so they don’t overcook.

🔴 TIP: Put the basil on the pizza after it’s cooked. Basil will blow right off the pizzas when cooked in the air fryer or will crisp up too much if broiled in the oven.

HOW TO MAKE AIR FRYER PIZZA AHEAD

Air fryer caprese pizza is an excellent alternative to store bought frozen pizza. To make ahead, add the toppings to your pizza and wrap in plastic wrap and store freezer-safe bags with all air removed. When you are ready to cook them, put them directly in the air fryer. If cooking from frozen, add a few additional minutes of cooking time.

HOW TO MAKE NAAN PIZZA IN THE OVEN

If you don’t have an air fryer, oven baked caprese pizza is just as delicious! Set the oven to broil and prepare the pizza according to the recipe. Broil for 2-3 minutes, watching carefully to make sure it doesn’t burn. Remove from the oven when the cheese is melted. Top with basil and balsamic sauce.

STORAGE TIPS

Refrigerate: Place parchment paper or wax paper between slices and wrap in a cling film or place in an air tight food storage bag for up to 3 days.

Freeze: You can freeze cooked air fryer naan pizza for up to 2 weeks. Place parchment or wax paper between slices or whole pizzas to prevent them from sticking to each other. Then place in an air-tight freezer bag.

Defrosting: Thaw on the counter for 1-2 hours or in the refrigerator overnight.

WHAT TO SERVE WITH CAPRESE PIZZA

Air fryer naan pizza pairs perfectly with our easy Italian salad, antipasto tortellini salad, or shrimp fettuccini with lemon garlic sauce. Want to make your side dish in the air fryer? Check out our other air fryer recipes below for ideas.

MORE AIR FRYER RECIPES

If you like this easy caprese air fryer pizza, you’ll love our air fryer prosciutto wrapped asparagus, air fryer meatballs, air fryer fried fish, air fryer lemon chicken, or air fryer bagel bites.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fryer naan pizza.

To complete the classic caprese flavor, we topped our yummy stuffed mushrooms with fresh basil and a drizzle of balsamic glaze. By omitting the balsamic reduction you can easily turn this scrumptious dish into a keto friendly meal.

WHAT ARE CAPRESE STUFFED MUSHROOMS?

Caprese stuffed mushrooms are made by combining juicy ripe tomatoes and fresh mozzarella cheese in the caps of portobello mushrooms. They are cooked under the broiler, then topped with basil and drizzled with balsamic reduction. The caprese filling is supposed to represent the Italian flag of green-white-red.

CAPRESE STUFFED MUSHROOMS INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these easy stuffed mushrooms ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Portobello Mushrooms: These are large mushrooms. Find fresh ones with a firm “meat”.
• Mozzarella Cheese: We used fresh mozzarella slices, but you can substitute grated low moisture cheese, if you prefer.
• Cherry Tomatoes: You can also use grape tomatoes.
• Salted Butter
• Garlic
• Fresh Parsley
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
• Salt and Pepper (optional)
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible! If you’re eating Keto, omit the balsamic glaze. You can use a straight balsamic vinegar.

INSTRUCTIONS

This section shows how to cook caprese stuffed portobello mushrooms under the broiler, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

FILL MUSHROOMS: Fill each mushroom cap with mozzarella pieces and tomatoes. Sprinkle with salt and pepper.

🔴 TIP: Generously fill the mushroom caps. Fill the caps with lots of cheese and tomatoes. The cheese and tomatoes will shrink down when cooked. Don’t be afraid to add a lot.

🔴 TIP: Don’t overcook your mushrooms. Overcooking mushrooms will make them sweat out all their moisture. They’ll still taste good but you do not need to cook them that long.

FINISH AND SERVE: Garnish with fresh basil and a drizzle of balsamic glaze. (Omit the balsamic reduction if your are eating keto.) Then serve with a side salad, garlic bread or roasted veggies.

STORAGE TIPS

Refrigerate: Store leftover caprese stuffed mushrooms in an airtight container in the fridge for up to 4 days.

Freeze: You can also freeze these vegetarian mushrooms in a freezer safe container for up 3 months.

Defrosting: Thaw overnight in the fridge or on the counter for a couple of hours. Reheat your defrosted mushrooms under the broiler or in the microwave.

WHAT TO SERVE WITH CAPRESE STUFFED PORTOBELLO MUSHROOMS

Serve stuffed mushrooms with a healthy side dish, such as a crunchy salad. We love Italian Salad, Greek Salad, or Raw Asparagus Salad. Or if you prefer to make your side dish in the air fryer, check out our amazing air fryer vegetables, such as broccoli, cauliflower, asparagus or green beans, for example.

We also love serving stuffed portobello mushrooms with a side of Garlic Bread, Pizza Dough Garlic Knots, Easy Cheesy Garlic Rolls or Copycat Lion House Rolls.

MORE CAPRESE RECIPES

If you love love Caprese Stuffed Mushrooms you’ll enjoy our Caprese Salad, Caprese Chicken Thighs, Caprese Stuffed Chicken Breast or Balsamic Glaze.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking tomato and mozzarella stuffed mushrooms.

If you want to make your salad extra special, drizzle it with some homemade balsamic reduction. You only need 2 ingredients and 30 minutes for our easy to follow balsamic glaze recipe.

WHAT IS CAPRESE SALAD?

Caprese salad is made by layering slices of juicy ripe tomatoes, fresh mozzarella cheese and aromatic basil leaves on a platter. This Italian classic is traditionally only seasoned with salt, pepper and olive oil. However, adding a drizzle of balsamic reduction has become very popular. As you might have noticed, tomato and mozzarella salad is supposed to represent the Italian flag of green-white-red.

CAPRESE SALAD INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella caprese salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these caprese salad ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Fresh Tomatoes: Make sure your tomatoes are nice and ripe for best flavor. We used regular tomatoes for this recipe but you can also try heirloom tomatoes or cherry tomatoes.
• Mozzarella Cheese: Use fresh mozzarella cheese. You can substitute little mozzarella balls or burrata (buffalo mozzarella). Low moisture mozzarella cheese will not taste nearly as good in this recipe.
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
• Olive Oil: We prefer using extra virgin olive oil. Try to use high quality olive oil with this salad as the flavor of the oil really comes through.
• Balsamic glaze: Use your favorite store bought balsamic reduction or make your own. Have you tired our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
• Salt
• Pepper

INSTRUCTIONS

This section shows how to make tomato, mozzarella and basil salad with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

🔴 TIP: Pick the best tomatoes. Make sure your tomatoes are nice and ripe. Try mixing it up by using heirloom tomatoes or make a salad with cherry tomatoes and small mozzarella cheese balls.

ARRANGE: Layer tomatoes, cheese and basil on a platter. Arrange them so you can see all the layers. 

🔴 TIP: Use fresh mozzarella cheese, low moisture mozzarella cheese will not taste nearly as good in this recipe.

FINISH: Sprinkle with a little salt and pepper to taste. Then drizzle with olive oil and balsamic glaze.

🔴 TIP: Try homemade balsamic reduction. Making your own balsamic glaze only takes 2 ingredients and 30 minutes. It tastes so much better than store bought and is super easy to make. Take a look at our balsamic glaze recipe!

HOW TO MAKE CAPRESE SALAD AHEAD

You can make the salad early by layering the tomatoes, cheese and basil then cover and refrigerate for a few hours. When it’s time to serve, sprinkle with salt and pepper and drizzle with olive oil and balsamic reduction. Be careful not to add the salt early, or the tomatoes will release their juices.

STORAGE TIPS

Refrigerate: You can store the layered BUT unseasoned salad in the fridge for a couple of hours. Make sure to cover the salad with plastic wrap. After adding the salt, pepper and condiments, caprese salad should be eaten right away. We do not recommend storing tomato mozzarella salad as it would loose its texture and get soupy.

WHAT TO SERVE WITH CAPRESE SALAD

Caprese salad can be served as an appetizer or as a side dish. It pairs especially well with air fryer lemon chicken, grilled chicken marinade, grilled shrimp skewers or other BBQ favorites. Serve with fresh and crispy Greek salad and a side of copycat lion house rolls to complete the meal.

This mouthwatering Italian salad also tastes amazing alongside your favorite pizza. We love it with air fryer pizza bites, meatball calzones, pepperoni calzones and pesto chicken calzones.

MORE CAPRESE RECIPES

If you love love tomato, mozzarella and basil salad you’ll enjoy our caprese stuffed chicken breasts, caprese stuffed portobello mushrooms, caprese chicken thighs or caprese pizza.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making caprese salad.

Our homemade balsamic glaze is incredibly easy to make but a thousand times better than store bought. It takes this roasted vegetable dish to a whole other level.

INGREDIENTS

This section explains how to choose the best ingredients for air fried balsamic carrots, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these balsamic carrots ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Fresh Carrots: Use fresh, crisp, whole carrots. This way you can determine which way you want to cut them and keep the size more evenly. Baby carrots will work in a pinch.
• Olive Oil: You can also substitute avocado oil.
• Honey: Any type of honey works in this recipe. Make sure your honey is fairly liquid, so it tosses easily and coats the carrots well. In case your honey is a bit solid, warm it up in the microwave for a couple of seconds.
• Salt
• Pepper
• Garlic Powder
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
• Unsalted Butter

INSTRUCTIONS

This section shows how to cook balsamic carrots in the air fryer with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COAT CARROTS: In a bowl, toss the carrots with olive oil, honey, salt, pepper and garlic to coat.

🔴 TIP: Adjust cooking time if necessary. Some air fryers have a pre-heat option. Preheating may reduce the cooking time a little bit. Do not overcook carrots. They will become mushy. A fork should be able to poke into the cooked carrot with a little resistance.

GLAZE CARROTS: Mix carrots with 1 tablespoon of balsamic glaze and melted butter.

SERVE: Garnish with 1 tablespoon of balsamic glaze drizzled over the top. Sprinkle with fresh parsley.

HOW TO MAKE AIR FYER CARROTS AHEAD

You can peel and cut your carrots up to 3 days in advance. Just make sure you store them in an airtight container or ziplock bag in the fridge. Only toss them with the honey and seasoning right before cooking.

Another way to make this roasted vegetable dish ahead is cooking the carrots up to 2 days ahead of time. Follow our recipe steps 1-4. Let them cool completely after they come out of the air fryer and store them in the fridge in an airtight container. When you are ready to serve the carrots, reheat them in the air fryer at 400ºF for 1-2 minutes or until heated through. Then toss with melted butter and balsamic reduction. Garnish and serve.

HOW TO MAKE BALSAMIC GLAZED CARROTS IN THE OVEN

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or spray with cooking spray.
• Wash, peel and cut carrots into ½” thick pieces. Cut diagonally or cut into sticks or rounds, if you prefer.
• In a bowl, toss the carrots with olive oil, honey, salt, pepper and garlic to coat.
• Transfer carrots onto the baking sheet at roast in the oven for about 30 minutes. Turn carrots after 10-15 minutes, using a cooking spatula.

🔴 TIP: Monitor carrots. Cooking time depends on the actual size of your carrot pieces. To avoid overcooking, start checking them after 20 minutes in the oven.

• Mix carrots with 1 tablespoon of balsamic glaze and melted butter.
• Garnish with 1 tablespoon of balsamic glaze drizzled over top. Sprinkle with fresh parsley.

STORAGE TIPS

Refrigerate: Let leftover air fried carrots cool completely. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Transfer cooled balsamic carrots to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw your carrots overnight in the refrigerator or at room temperature for a couple of hours. To reheat, pop them into the microwave or air fryer until heated through.

WHAT TO SERVE WITH AIR FRYER CARROTS WITH BALSAMIC REDUCTION

Serve air fried carrots with balsamic glaze with a hearty meat dish, such as our chicken in white wine sauce or mouthwatering marinated tri-tip roast. To complete the meal serve creamy mashed potatoes, lion house rolls or easy cheesy garlic rolls. For a side salad we recommend fresh caprese salad or crisp and delicious greek salad.

Roasted balsamic carrots also pair well with caprese stuffed chicken breast, caprese stuffed portobello mushrooms and caprese chicken thighs. Also check out our amazingly delicious caprese pizza recipe.

MORE AIR FRYER VEGETABLE RECIPES

If you love love air fried balsamic carrots you’ll enjoy our other air fryer vegetables. We also love making beets, cauliflower, broccoli, green beans and Brussels sprouts in the air fryer. Try drizzling any of these amazingly flavorful roasted vegetables with our mouthwatering homemade balsamic glaze.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking .

Make your oven baked tomato and mozzarella stuffed chicken even more special by using homemade balsamic glaze. Have you tried our recipe for balsamic reduction? You won’t believe how easy and yummy it is!

WHAT IS CAPRESE STUFFED CHICKEN BREAST?

Boneless, skinless chicken breasts seasoned with sun dried tomato oil and spices. Then stuffed with a mouthwatering blend of fresh tomato and mozzarella slices, fresh basil leaves and sun dried tomatoes. Caprese chicken is seared in a skillet and glazed with balsamic reduction before cooked to perfection in the oven.

CAPRESE STUFFED CHICKEN INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella stuffed chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these oven baked caprese chicken ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Chicken breasts: Use small to medium sized boneless, skinless chicken breasts. If the chicken breast is too thick it will take longer to cook. For thick chicken breasts, pound flatter with a meat tenderizer after cutting the slit.
• Tomatoes: Vine ripe or roma tomatoes work well with this recipe.
• Sun Dried Tomatoes
• Mozzarella Cheese: Use fresh mozzarella slices, not low moisture cheese.
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
• Garlic
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
• Italian seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.
• Salt
• Pepper

INSTRUCTIONS

This section shows how to cook tomato and mozzarella stuffed chicken in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE AND SEASON: With a sharp knife, cut down the center of the breast, lengthwise. Combine the salt, pepper, and Italian seasoning. Pour 1 teaspoon of sun dried tomato oil over each breast. Rub it around. Then sprinkle with seasonings. Rub all over inside and out of each breast.

🔴 TIP: Poke toothpicks into the chicken to close after stuffing. The toothpicks should be at a 45 degree angle and poke in and out of the chicken on the cut side to keep it closed while cooking.

SEAR IN SKILLET: In an ovenproof skillet, heat 1 tablespoon of oil. Add the chicken, cooking just to sear each side. About 4 minutes on each side. Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in the glaze.

🔴 TIP: Divide chicken before searing. If all 4 chicken breasts don’t fit into the pan at first, put 3 in. After turning once they will have shrunk in size enough to put the 4th into the pan. You can remove the other 3 for a moment so they don’t cook longer than the 4th.

COOK IN THE OVEN: Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has reached 165°F and the cheese has melted.

🔴 TIP: Check the temperature of the chicken, by poking the thermometer through the thickest part of the chicken to make sure the whole piece is cooked through. Remove from oven immediately when internal temperature reaches 165°F. Smaller breasts may need to be removed before larger breasts.

FINISH: Remove the toothpicks and drizzle with the pan juices. Garnish with basil chiffonade.

HOW TO MAKE TOMATO AND MOZZARELLA STUFFED CHICKEN AHEAD

In order to speed up preparation time you can prepare the chicken by cutting the slits and seasoning the meat with sun dried tomato oil and spices. Store in an airtight container in the fridge for up to 24 hours.

You can also prepare the filling by making stacks of tomato slices, mozzarella, sun dried tomatoes and basil. Put the filling stacks on a plate and cover with foil. Make sure you keep the filling unseasoned, because otherwise the tomatoes will release their juices.

STORAGE TIPS

Refrigerate: Store cooled leftovers in an airtight container or ziploc bag in the fridge for up to 3 days.

Reheat: You can slice up the cold caprese stuffed balsamic chicken and use it to make a sandwich with crusty white bread. Add some arugula salad and a drizzle of pesto and enjoy! To reheat, simply pop in the microwave or put back into the oven until heated through.

Freeze: We do not recommend freezing this dish, as the tomatoes loose their texture in the freezer.

WHAT TO SERVE WITH BALSAMIC CHICKEN

Serve tomato and mozzarella stuffed chicken breasts with jasmine rice, or a healthy side dish, such as a crunchy salad. We especially love Italian salad or Greek salad with caprese chicken breast. Or if you prefer to make your side dish in the air fryer, check out our air fryer carrots with balsamic glaze and air fried broccoli.

Copycat lion house rolls are also a great addition to oven baked balsamic chicken, because you want to mop up all the tasty pan juices.

MORE CAPRESE RECIPES

If you love love caprese stuffed chicken breast you’ll enjoy our fresh caprese salad, caprese stuffed portobello mushrooms, juicy caprese chicken thighs or mouthwatering caprese pizza.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking mozzarella stuffed chicken.

Make your tomato and mozzarella chicken thighs extra special by using homemade balsamic reduction.

WHAT ARE CAPRESE CHICKEN THIGHS?

Boneless, skinless chicken thighs seasoned with oil and Italian spices, then seared in a skillet and glazed with balsamic reduction. Caprese chicken is topped with a mouthwatering blend of fresh tomatoes and mozzarella slices, before cooked to perfection in the oven. Garnished with fresh basil, this dish represents the colors of the Italian flag, green-white-red.

CAPRESE CHICKEN THIGHS INGREDIENTS

This section explains how to choose the best ingredients for chicken with mozzarella and tomatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these oven baked balsamic chicken thighs ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Chicken Thighs: Use defrosted boneless, skinless thighs for best results.
• Italian Seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.
• Salt
• Black Pepper
• Oil: We recommend using olive oil or avocado oil.
• Garlic
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible! If you’re eating Keto, omit the balsamic glaze. You can use a straight balsamic vinegar.
• Tomatoes: Cherry tomatoes work best for this recipe, because they add an intense, slightly sweet tomato flavor. You can also use grape tomatoes.
• Mozzarella: Use fresh mozzarella slices, not low moisture cheese.
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.

INSTRUCTIONS

This section shows how to cook balsamic chicken thighs in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

SEASON THE CHICKEN: Drizzle the chicken thighs with oil and spices, then rub the seasonings well into all sides of the meat.

🔴 TIP: Use defrosted boneless skinless thighs, because frozen chicken thighs do not absorb the seasonings as well. Additionally frozen thighs take longer in the oven and might cause the balsamic glaze to burn.

🔴 TIP: Don’t skip the browning of the chicken, because it seals up the outside of the chicken and therefore keeps the moisture inside the meat while roasting in the oven.

MAKE GLAZE: Add the garlic to the pan and sautée for a minute. Then add balsamic reduction and stir to combine. Coat chicken with the glaze on all sides then add half of the tomatoes.

COOK IN THE OVEN: Now transfer the chicken to the oven and cook for 20 minutes.

MELT THE CHEESE: Top the almost done balsamic chicken thighs with slices of fresh mozzarella. Then return to the oven and finish cooking till an inside temperature of 165ºF is reached.

🔴 TIP: Check the temperature of the chicken, by poking the thermometer through the thickest part of the chicken to make sure the whole piece is cooked through. Remove from oven immediately when internal temperature reaches 165°F.

SERVE: Top caprese chicken thighs with more sliced tomatoes, fresh basil chiffonade and drizzle with pan juices. Serve and enjoy!

STORAGE TIPS

Refrigerate: Store cooled leftovers in an airtight container or ziploc bag in the fridge for up to 3 days.

How to use leftovers: You can slice up the cold caprese balsamic chicken thighs and use them to make a sandwich with crusty white bread. Add some arugula salad, fresh tomato slices and a drizzle of pesto and enjoy!

Reheat: To reheat, simply pop in the microwave or put back into the oven until heated through.

Freeze: Leftover chicken thighs can be frozen in a freezer safe container for up to 3 months. We do not recommend freezing the tomatoes though, as they loose their texture in the freezer.

WHAT TO SERVE WITH CAPRESE CHICKEN THIGHS

Serve tomato and mozzarella topped chicken thighs with jasmine rice, or a healthy side dish, such as a crunchy salad. Try our delicious and colorful Italian salad or amazing Greek salad with caprese chicken thighs.

Or if you prefer to make your side dish in the air fryer, check out our air fryer carrots with balsamic glaze, air fryer green beans and air fried asparagus.

Copycat lion house rolls or easy cheesy garlic rolls are also a great addition to oven baked balsamic chicken thighs, because you want to mop up all the tasty pan juices.

MORE CHICKEN RECIPES

If you love love caprese chicken thighs you’ll also enjoy our other scrumptious chicken recipes. If you want to keep it on the lighter side, you have to try our caprese stuffed chicken breast, air fryer lemon chicken, grilled chicken marinade with lemon, or chicken meatballs.

In case you are looking for a more hearty chicken dish, we highly recommend trying our Instant Pot chicken thighs with lemon butter, chicken parm sandwich bake, herb roasted chicken or chicken in white wine sauce with mushrooms.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking balsamic chicken thighs.

WHAT IS BALSAMIC GLAZE?

Balsamic glaze or balsamic reduction (two names for the same Italian condiment) is simply balsamic vinegar slowly boiled down to a syrupy consistency. You can add sugar, brown sugar or honey to the vinegar to make the glaze sweeter. Balsamic reduction is very intense in flavor and can be drizzled on salads, bruchetta, roasted vegetables and much more.

BALSAMIC GLAZE INGREDIENTS

This section explains how to choose the best ingredients for balsamic reduction, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these balsamic glaze ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Balsamic Vinegar: Use your favorite or any high quality balsamic vinegar for this recipe. It is important that the vinegar has a good flavor to begin with. Boiling it down only intensifies the original taste.
• Brown Sugar: Brown sugar contains molasses and therefore adds extra flavor to the balsamic reduction. You may also substitute honey or omit the sweetener completely if you prefer.

INSTRUCTIONS

This section shows how to cook balsamic glaze on the stovetop, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COMBINE INGREDIENTS: Combine sugar and vinegar in a small sauce pan over medium heat. Stir together well.

🔴 TIP: Keep your kitchen ventilated, because the fumes from the balsamic vinegar can be strong. Use your kitchen fan to vent the fumes while cooking or open a window.

COOK: Bring the liquid to a low boil. Reduce heat to medium-low. Stir occasionally and simmer for 25-30 minutes or until it has reduced to about ½ cup.

🔴 TIP: Cook slow and low, do not increase heat to make it cook faster. You do not want to burn the glaze.

COOL AND STORE: Let cool completely. Store in an airtight container in the refrigerator. It should have the consistency of maple syrup. Store in an airtight container in the refrigerator for up to 1 month.

STORAGE TIPS

Refrigerate: Store homemade balsamic glaze in an airtight container (we recommend a glass jar) in the fridge for at least a month.

Freeze: We do not recommend freezing balsamic reduction. Freezing might change the flavor profile of the glaze. It lasts quite long in the fridge anyway, so there is no real need to freeze it.

WHAT TO SERVE WITH BALSAMIC REDUCTION

Balsamic glaze is very versatile and can be used in many different ways. Our absolute favorite way of using balsamic reduction is to drizzle it on fresh caprese salad. It also enhances the flavor of caprese stuffed chicken breasts and portobello mushrooms, caprese chicken thighs and caprese pizza.

It also tastes extra scrumptious on bruschetta, Italian salad, pasta pesto salad, greek salad and antipasto tortellini salad.

Aside from salads, balsamic glaze also compliments most cooked vegetables. We especially love it with our air fryer carrots.

MORE CONDIMENT RECIPES

If you love love this balsamic glaze then you’ll also enjoy our lemon dill vinaigrette, cilantro lime sour cream, homemade tartar sauce or pesto.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking balsamic glaze.