Juicy grilled chicken breasts topped with fresh mozzarella, ripe tomatoes, and basil, drizzled with a sweet balsamic reduction. Quick, easy, and high in protein, this Caprese Chicken is perfect for a healthy weeknight dinner or meal prep.
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.