Name: Grilled Caprese Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless skinless chicken breasts (6 to 8 ounces each); 1/2 cup balsamic vinegar; 1/4 cup olive oil, plus more for cooking and grill grates; 1 tablespoon honey; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 ounces fresh mozzarella, sliced 1/4 inch thick; 1 cup cherry tomatoes, halved or quartered if large; 1 clove garlic, minced; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil leaves, torn, plus more for garnish; 4 tablespoons balsamic glaze (optional)

I prepare this grilled Caprese chicken when I want something simple yet full of flavor. The chicken turns out juicy from a balsamic marinade, then I top it with melted mozzarella and finish it with a fresh tomato and basil mixture. It feels like a light, summery dish but still satisfying enough for dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken breasts (6 to 8 ounces each)

1/2 cup balsamic vinegar

1/4 cup olive oil, plus more for cooking and grill grates

1 tablespoon honey

1 teaspoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 ounces fresh mozzarella, sliced 1/4 inch thick

1 cup cherry tomatoes, halved or quartered if large

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup fresh basil leaves, torn, plus more for garnish

4 tablespoons balsamic glaze (optional)

Directions

I start by patting the chicken breasts dry, then I cover them and gently pound them to an even thickness so they cook evenly.

I whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper to create a flavorful marinade. I coat the chicken in this mixture and let it sit while I prepare everything else.

In another bowl, I mix the cherry tomatoes with garlic, olive oil, balsamic vinegar, salt, and pepper. I fold in fresh basil and set it aside to let the flavors come together.

I preheat the grill to medium-high heat and oil the grates well. Then I grill the chicken for about 4 to 5 minutes on one side before flipping it and cooking for another 3 to 4 minutes.

Once the chicken is nearly done, I add slices of mozzarella on top, lower the heat, and cover the grill until the cheese melts.

I let the chicken rest for a few minutes, then I spoon the tomato-basil mixture over the top and drizzle with balsamic glaze before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Calories: 466 kcal per serving

Variations

I sometimes swap the mozzarella with provolone or burrata for a slightly different texture. When I want extra greens, I add a handful of arugula on top before serving. If I don’t have a grill, I cook the chicken in a grill pan or bake it in the oven and finish it under the broiler to melt the cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm the chicken gently in a skillet or oven to keep it juicy. I usually add the tomato topping fresh after reheating so it stays bright and flavorful.

FAQs

Can I marinate the chicken longer?

I can marinate it for up to 8 hours for deeper flavor, but I avoid going too long because the vinegar can start to break down the texture.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless chicken thighs for a juicier result. I just adjust the cooking time slightly.

What if I don’t have a grill?

I use a stovetop grill pan or bake the chicken in the oven, then broil briefly to melt the cheese.

Can I make this ahead of time?

I prepare the tomato mixture and marinade ahead, but I grill the chicken fresh for the best texture.

Is balsamic glaze necessary?

No, I treat it as optional, but I like adding it because it enhances the sweetness and presentation.

Conclusion

I find this grilled Caprese chicken to be a perfect mix of simple and elegant. The combination of juicy chicken, melted cheese, and fresh toppings creates a balanced dish that works for both weeknight dinners and special occasions. It’s one of those recipes I keep coming back to because it’s reliable, flavorful, and always satisfying.

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