This Grilled Chicken Caprese is a quick, flavorful meal that transforms simple ingredients into a satisfying dish.
Juicy chicken breasts are topped with fresh mozzarella, ripe tomatoes, and aromatic basil, finished with a lightly sweet balsamic reduction.
High in protein, low in carbs, and packed with nutrients, it’s perfect for weeknight dinners or easy meal prep that feels gourmet.
Grilled Chicken Caprese
Equipment
- Grill or grill pan – 1
- Small saucepan (1)
- Knife – 1
- Cutting board – 1
- Cooking spray (as needed)
- Spoon or spatula (1)
Ingredients
For the Chicken:
- 4 chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt – to taste
- Pepper – to taste
- 4 slices mozzarella cheese
- 4 slices tomato
- 2 tablespoons fresh basil sliced
For the Balsamic Reduction:
- ½ cup balsamic vinegar
- 2 tablespoons light brown sugar
Instructions
- Preparing the Chicken Breasts: Begin by selecting four fresh, boneless, skinless chicken breasts. Pat each breast dry with a paper towel to remove any excess moisture; this ensures the seasoning sticks well and helps achieve a golden-brown sear on the grill. In a small bowl, combine 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Rub the mixture evenly over both sides of each chicken breast, coating thoroughly for a flavorful base that complements the mozzarella, tomato, and basil toppings.
- Preheating and Preparing the Grill: Preheat your grill to medium-high heat. For a gas grill, set it to approximately 400°F (200°C); for charcoal, wait until the coals are glowing red with a light layer of ash. Spray the grill grates lightly with non-stick cooking spray or brush with oil to prevent sticking. A properly preheated grill ensures perfect grill marks and locks in the chicken’s juices.
- Grilling the Chicken: Place the seasoned chicken breasts directly on the hot grill. Close the lid and let them cook undisturbed for 6–7 minutes on the first side, allowing a golden crust to develop. Flip the chicken using tongs and cook the second side for another 6–7 minutes. The chicken should be nearly cooked through, with juices running clear. Use a meat thermometer to check for an internal temperature of 160°F (71°C) before adding cheese.
- Adding the Mozzarella Cheese: Once the chicken is almost fully cooked, top each breast with a slice of fresh mozzarella. Close the grill lid and allow the cheese to melt gently for 2–3 minutes. This ensures a smooth, gooey texture without overcooking the chicken. Avoid leaving the lid open too long to prevent moisture loss.
- Making the Balsamic Reduction: While the chicken finishes on the grill, combine 1/2 cup balsamic vinegar and 2 tablespoons light brown sugar in a small saucepan. Simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture reduces by half, becoming thick, glossy, and syrupy. This usually takes about 10 minutes. Remove from heat and keep warm until ready to drizzle.
- Preparing the Fresh Toppings: Slice ripe tomatoes into approximately 1/4-inch thick rounds. Rinse and dry fresh basil leaves, then slice into thin strips or chiffonade. These fresh ingredients should be added to the chicken just before serving to maintain their bright flavor and texture.
- Plating the Chicken: Remove the grilled chicken from the heat and place it on a serving platter or individual plates. Layer each breast with a tomato slice and a sprinkle of fresh basil. Drizzle the warm balsamic reduction evenly over the chicken and toppings to add a sweet-tangy finish.
- Serving and Enjoying: Serve the Grilled Chicken Caprese immediately while warm. Pair with a light salad, roasted vegetables, or a simple grain like quinoa for a complete meal. For extra flavor, drizzle additional balsamic reduction over the top and garnish with a few whole basil leaves. Enjoy the combination of juicy chicken, melted mozzarella, fresh tomato, aromatic basil, and sweet-savory balsamic in every bite.
Notes
- Choose chicken breasts of even thickness to ensure uniform cooking and prevent overcooked edges or undercooked centers.
- Fresh mozzarella works best for this recipe because it melts beautifully without becoming rubbery. Avoid pre-shredded cheese, which contains anti-caking agents and doesn’t melt as smoothly.
- Ripe, firm tomatoes are ideal; overly soft tomatoes can release too much liquid and make the dish watery.
- The balsamic reduction can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently before drizzling over the chicken.
- Adjust seasoning to your taste. A pinch of crushed red pepper can be added to the chicken for a subtle heat.
Chef’s Secrets: Perfect Flavor And Texture
The key to an exceptional Grilled Chicken Caprese lies in balancing flavors and textures.
Marinate the chicken briefly with the Italian seasoning blend to infuse it with aromatic depth.
Grilling over medium-high heat creates a golden-brown crust while keeping the inside juicy.
Always melt the mozzarella on top just before removing from the grill, and add fresh tomato and basil immediately after.
This layering ensures the cheese is warm and gooey while the tomato and basil remain bright and fresh.
Using a high-quality balsamic vinegar will make your reduction rich and slightly sweet, enhancing the overall flavor without overpowering the delicate chicken.
Serving Suggestions: Delicious Pairing Ideas
This Grilled Chicken Caprese pairs wonderfully with light, complementary sides.
Serve alongside a crisp green salad dressed with a simple lemon vinaigrette or roasted asparagus for a fresh, healthy meal.
For a heartier option, consider a side of quinoa, couscous, or garlic roasted potatoes.
You can also turn it into a satisfying sandwich by layering the chicken, mozzarella, tomato, and basil on a toasted ciabatta roll.
Finish with an extra drizzle of balsamic reduction for added sweetness and tang.
Garnish with a few basil leaves to elevate presentation.
Storage Tips: Keep Chicken Fresh Longer
To store leftover Grilled Chicken Caprese, allow the chicken to cool slightly at room temperature before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
Keep the balsamic reduction separate to avoid soggy chicken.
Reheat gently in the oven at 300°F (150°C) or in a skillet over low heat to prevent overcooking.
The fresh tomato and basil are best added after reheating, maintaining their texture and vibrant flavor.
For meal prep, you can store individual portions in containers with the cheese melted and toppings separate, then assemble just before serving.
Frequently Asked Questions
1. Can I use boneless, skinless chicken thighs instead?
Yes! Chicken thighs are slightly fattier and more flavorful than breasts, making them forgiving on the grill. Adjust cooking time slightly to ensure they are fully cooked, but all other steps remain the same.
2. How do I prevent the chicken from sticking to the grill?
Make sure the grill is preheated and lightly greased with cooking spray or oil. Patting the chicken dry before seasoning also helps prevent sticking and ensures even browning.
3. Can I make the balsamic reduction ahead of time?
Absolutely. You can prepare the balsamic reduction up to a week in advance and store it in a sealed container in the refrigerator. Reheat gently before serving to retain its silky consistency.
4. Can this recipe be made indoors without a grill?
Yes, use a grill pan, cast-iron skillet, or even a broiler.
Cook the chicken over medium-high heat, following the same timing, and melt the mozzarella under the broiler if needed. The flavors remain equally delicious.
5. Is this recipe suitable for meal prep?
Definitely. Grilled Chicken Caprese is excellent for meal prep. Store cooked chicken and balsamic reduction separately, and add fresh tomato and basil just before serving.
It reheats well and maintains flavor and texture when assembled carefully.
