Grilled Caprese Chicken is a fun spin on a classic Italian salad.
We are huge fans of the classic tomato, mozzarella, and basil combination at our house. That’s why I was excited to try this recipe that my friend Donna shared. The chicken breasts enjoy an overnight soak in a balsamic-dijon-honey-garlic marinade. Then they head to the grill for a quick sear.
Next, they’re topped with mozzarella and grilled until it just starts to melt. Now we pile on the sweet cherry tomatoes tossed with olive oil and basil. Last, but far from least, we drizzle with balsamic glaze and sprinkle with chopped fresh basil. I also added toasted rustic bread to scoop up the tomatoes for a fun bruschetta twist.
Grilled Caprese Chicken Tips
Thinner chicken is better – I recommend keeping the breast 1/2 inch thick or less. This provides an optimal topping-to-meat ratio. Just remember that your gill time will vary based on the thickness. Check the temperate sooner vs later to prevent overcooking. You can always cook longer but you can’t uncook!
Cherry Tomato vs. Sliced Tomato Option – I decided to swap the tomato slices from the original recipe for halved cherry tomatoes. We like to have crostini (toasted bread) with our Caprese salads. So cherry tomatoes were the perfect option for topping the chicken and the bread. In addition to the olive oil, basil, and salt, you can toss in a little garlic for that authentic bruschetta experience.
Roasted Cherry Tomatoes – I think Roasted Cherry Tomatoes would be a tasty option as well. Head to this link for a recipe for this option.
Grilled Caprese Chicken Leftovers
Even though I only made half of this recipe, I still had leftovers. So I whipped up this Grilled Caprese Chicken green salad. I tossed mixed greens, cucumber slices, leftover cherry tomatoes tossed with basil, and mozzarella slices with balsamic vinaigrette. Then I topped the salad with sliced chicken.
To make your own balsamic vinaigrette, whisk or shake in a jar, one part balsamic vinegar with two parts olive oil, a little Dijon, and salt and pepper to taste. You can also add some chopped fresh or dried basil to the dressing if preferred.
More Grilling Recipes
Here are some of my other favorite grilling recipes.
Grilled Caprese Chicken
Ingredients
- 4 skinless boneless chicken breasts
- 2 cups halved cherry tomatoes
- 1 ball 8 oz. fresh mozzarella cheese, sliced
- Fresh basil chopped
- Balsamic reduction glaze see notes for making your own
- Kosher salt and black pepper to taste
- Rustic bread
- olive oil or olive oil cooking spray
- Chicken marinade:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic minced
- 1 1/2 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Combine the marinade ingredients in a glass measuring cup. Place chicken breast in sealable plastic bag and pour marinade over the chicken. Allow the chicken to marinate in the fridge overnight.
- Preheat grill.
- Toss halved cherry tomatoes with 1 tablespoon olive oil and 2 tablespoons of chopped basil. Set aside.
- Grill chicken breasts over medium-high heat for 4 minutes on one side.
- Turn chicken, and grill for 2-3 minutes. Top the chicken with mozzarella slices and grill for another few minutes until the mozzarella melts and the chicken registers 165 degrees.
- Spray bread slices with olive oil cooking spray or brush with olive oil. Grill both sides until light golden brown. Or you can opt for broiling the bread slices in the oven.
- Place chicken and toasted bread on a serving platter or individual plates.
- Add a pinch of salt to the tomatoes and toss. Spoon tomatoes onto chicken breast and bread. Season chicken with salt and pepper and drizzle with balsamic glaze. Finish with the remaining 2 tablespoons of chopped basil.
Really good recipe Cathy. We all loved it.
Will definitely make this one again.
So glad you liked it! Thanks for reminding me about this tasty recipe.I will have to put this one on my menu plan again soon.
😁❣️
Looks really good Cathy. I have some tomatoes that need to be used. The basil plants I just bought at the Walmart produce section were so nice too. Can’t wait to try it. Love the rustic bread. Nummy!
It’s a fun summer recipe. 🍅😁