I am eager to share my Grilled Chicken Caprese, juicy chicken breast topped with melted mozzarella, ripe tomato, basil and a glossy homemade balsamic reduction that has become a favorite in my Healthy Dinner Recipes for busy weeknights and picky eaters.

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I’m obsessed with my Grilled Chicken Caprese because it feels fancy but takes no time. Juicy chicken breast topped with fresh mozzarella then finished with a glossy sweet tang that makes people stop mid bite and actually ask for seconds.

I won’t tell you every little trick, but trust me it’s the kind of thing my kids and friends both devour, and it saves dinner on crazy nights. I always recommend it when I’m sharing Healthy Dinner Recipes, and it’s one of my go to Chicken Dinner Recipes for busy weeks, you might get hooked.

Ingredients

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Chicken breasts: Lean protein, fills you up and helps muscles grow, kinda plain raw.
Olive oil: Healthy fat, adds richness, helps absorb vitamins, a little goes far.
Garlic: Strong flavor may burn if overdone, thought to boost immunity a bit.
Fresh mozzarella: Soft cheese, creamy texture, source of calcium and protein, kinda mild.
Tomatoes: Juicy, slightly acidic, add sweetness and brightness, full of vitamin C.
Basil: Bright herb, fragrant and peppery, gives fresh green lift, some antioxidants.
Balsamic vinegar: Sweet and tart, reduces to a glaze, gives tangy depth.
Honey: Natural sweetener, balances acidity, just a touch makes it more rounded.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 lb total)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

8 oz fresh mozzarella, sliced or torn

2 large ripe tomatoes, sliced

1 cup fresh basil leaves, loosely packed

1/2 cup balsamic vinegar

1 to 2 tbsp honey or brown sugar

1/2 tsp dried oregano (optional)

How to Make this

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1. Make the balsamic reduction: pour 1/2 cup balsamic vinegar into a small saucepan, stir in 1 to 2 tbsp honey or brown sugar and 1/2 tsp dried oregano if using, bring to a gentle boil then lower heat and simmer until reduced and syrupy, about 6 to 8 minutes, stir now and then and remember it will thicken more as it cools.

2. Pat the 4 chicken breasts dry and if they’re uneven, lightly pound them to about 1/2 inch thickness so they cook evenly.

3. Rub the chicken with 2 tbsp olive oil, then press the 2 minced garlic cloves onto both sides, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (and a little extra oregano if you like).

4. Preheat your grill or a heavy grill pan to medium high. If using a grill, oil the grates so the chicken doesn’t stick.

5. Grill the chicken 5 to 7 minutes per side depending on thickness, checking for an internal temp of 160 to 165F or until juices run clear.

6. During the last minute or two of cooking, top each breast with slices or torn pieces of the 8 oz fresh mozzarella and close the grill lid or cover with a pan so the cheese melts.

7. Remove the chicken to a plate and let it rest about 5 minutes so the juices redistribute and the cheese sets a bit. While it rests slice the 2 large ripe tomatoes and loosely tear the 1 cup fresh basil leaves.

8. Assemble: place tomato slices on the melted mozzarella, tuck basil leaves on top, then drizzle the balsamic reduction over everything. Serve warm, and enjoy.

Equipment Needed

1. Small saucepan for the balsamic reduction
2. 1/2 cup measuring cup and measuring spoons
3. Wooden spoon or small whisk for stirring
4. Cutting board and a sharp chef knife
5. Meat mallet or rolling pin to pound the chicken even thickness
6. Grill or heavy grill pan (and a brush to oil the grates)
7. Tongs and a spatula for flipping and moving the breasts
8. Instant read meat thermometer and a plate to rest the cooked chicken

FAQ

Q: How long do I cook the chicken and what temp should it reach?
A: Pound breasts to even thickness about 1/2 inch so they cook evenly. Pan sear in 2 tbsp olive oil about 4 to 6 minutes per side for thinner pieces, 6 to 8 minutes for thicker ones, until the internal temp hits 165 F. Or bake at 375 F for about 20 to 25 minutes depending on thickness. Let rest 5 minutes before serving so the juices settle.

Q: How do I make the balsamic glaze and how long does it take?
A: Put 1/2 cup balsamic vinegar and 1 to 2 tbsp honey or brown sugar in a small saucepan. Simmer gently until reduced by about half and it coats the back of a spoon, usually 8 to 12 minutes. Cool a bit, it will thicken more as it cools. You can use store bought glaze if you are short on time.

Q: Can I use burrata or shredded mozzarella instead of fresh mozzarella?
A: Burrata is OK, it will be extra creamy and messy, use it if you like rich texture. Shredded low moisture mozzarella melts fine but you lose the fresh milky bite of slices. Fresh mozzarella or torn pieces gives the classic Caprese vibe, add basil right before serving.

Q: Can I make this ahead and how do I store leftovers?
A: Yes, you can cook chicken ahead and store in an airtight container in the fridge for up to 3 days. Keep the balsamic glaze separate and add fresh tomatoes, mozzarella and basil when reheating for best texture. Reheat covered in a 350 F oven for 10 to 15 minutes until warmed through, or gently in a skillet.

Q: Can I grill the chicken or use thighs instead of breasts?
A: Yes grill works great. Cook over medium high heat 4 to 6 minutes per side depending on thickness, check for 165 F. Boneless skinless thighs work too but they may need a little more time and will be a bit fattier and more forgiving.

Q: How do I get the cheese melty without overcooking the chicken?
A: After the chicken is cooked, top each breast with a tomato slice and mozzarella, then put under the broiler for 1 to 3 minutes until cheese melts. Watch it closely so the cheese doesnt burn. Alternatively place in a 400 F oven for 3 to 5 minutes to melt more gently.

Chicken Caprese Recipe Substitutions and Variations

Chicken breasts: Swap for boneless skinless chicken thighs (same count), theyre juicier and forgive overcooking better, cook a few minutes longer till 165°F internal temp.
Fresh mozzarella: Use burrata for a creamier, richer finish or provolone slices if you want more melt and less watery cheese, add cheese at the end so it just melts.
Tomatoes: If tomatoes arent great, use 1 cup halved cherry tomatoes (blister or roast them) or 1 cup roasted red peppers for a sweet, tangy hit.
Balsamic vinegar + honey: Use a store bought balsamic glaze for convenience, or swap balsamic for red wine vinegar + 1 tbsp honey or maple syrup (start with 2 tbsp vinegar to 1 tbsp sweetener) to mimic the sweet-tart balance.

Pro Tips

1. Quick brine if you can, 15 to 30 minutes in a salty water mix, it makes a big difference for staying juicy, then pat dry before oiling and seasoning.
2. Pull the chicken off the heat around 160F with an instant read thermometer, let it rest and the carryover will bring it to safe temps, thats how you avoid dried out breasts.
3. Make the balsamic reduction ahead and cool it a bit so it’s syrupy not runny, taste and add a little more honey if it’s too sharp, a tiny pinch of salt balances it nicely.
4. Use room temp, thin slices of mozzarella and cover the grill or pan to trap steam so it melts fast, also blot tomato slices with a paper towel first so they dont make everything soggy.

Chicken Caprese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

559

kcal

Equipment: 1. Small saucepan for the balsamic reduction
2. 1/2 cup measuring cup and measuring spoons
3. Wooden spoon or small whisk for stirring
4. Cutting board and a sharp chef knife
5. Meat mallet or rolling pin to pound the chicken even thickness
6. Grill or heavy grill pan (and a brush to oil the grates)
7. Tongs and a spatula for flipping and moving the breasts
8. Instant read meat thermometer and a plate to rest the cooked chicken

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb total)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
8 oz fresh mozzarella, sliced or torn
2 large ripe tomatoes, sliced
1 cup fresh basil leaves, loosely packed
1/2 cup balsamic vinegar
1 to 2 tbsp honey or brown sugar
1/2 tsp dried oregano (optional)

Directions

Make the balsamic reduction: pour 1/2 cup balsamic vinegar into a small saucepan, stir in 1 to 2 tbsp honey or brown sugar and 1/2 tsp dried oregano if using, bring to a gentle boil then lower heat and simmer until reduced and syrupy, about 6 to 8 minutes, stir now and then and remember it will thicken more as it cools.
Pat the 4 chicken breasts dry and if they're uneven, lightly pound them to about 1/2 inch thickness so they cook evenly.
Rub the chicken with 2 tbsp olive oil, then press the 2 minced garlic cloves onto both sides, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (and a little extra oregano if you like).
Preheat your grill or a heavy grill pan to medium high. If using a grill, oil the grates so the chicken doesn't stick.
Grill the chicken 5 to 7 minutes per side depending on thickness, checking for an internal temp of 160 to 165F or until juices run clear.
During the last minute or two of cooking, top each breast with slices or torn pieces of the 8 oz fresh mozzarella and close the grill lid or cover with a pan so the cheese melts.
Remove the chicken to a plate and let it rest about 5 minutes so the juices redistribute and the cheese sets a bit. While it rests slice the 2 large ripe tomatoes and loosely tear the 1 cup fresh basil leaves.
Assemble: place tomato slices on the melted mozzarella, tuck basil leaves on top, then drizzle the balsamic reduction over everything. Serve warm, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.