Caprese Grilled Chicken with Balsamic Reduction Recipe – A favorite caprese salad takes center stage with this delicious grilled chicken!
This year is flying by like when I was a little girl and would push my bike to the top of the hill on the road from my house to my grandparents.
It was the summer after the county had just put in a new coating on the asphalt road – you know the kind that is black and hard, but still has bumpy gravel. It would take me a little while to get up my nerve to push my bike to the top of that hill, then I’d climb onto the white seat, grip my handlebars with the streamers tied to them, and push off.
There was no way of stopping once my tiny foot left the ground. I was off, flying and giggling and feeling like butterflies were flittering away in my tummy the entire time.
Well, this year has felt a lot like that, too. So full of excitement and…. well… fun!
Caprese Grilled Chicken Recipe
It just seems like yesterday we welcomed spring and wiped the sleepies from our eyes the morning after we reset our clocks ahead. Now, we’re thinking of meals to celebrate the special men in our lives and wracking our brains for something special to give them.
I thought it would be a great time to share a recipe with you that I think would make a wonderful addition any summer celebration or a quick and easy weeknight meal – Caprese Grilled Chicken with Balsamic Reduction.
How to Make Caprese Grilled Chicken
If you love caprese salad as much as I do, this chicken is going to become one of your favorite dishes, too. Think of it as a complete meal in one recipe, because really… it is. It is perfect for lunch or a light supper and makes a mighty impressive presentation, but you could add a side of asparagus or another vegetable to round out the meal.
Here’s my Caprese Grilled Chicken with Balsamic Reduction Recipe. I hope you love it as much as we do!
Caprese Grilled Chicken with Balsamic Reduction Recipe
- 6 grilled boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 1 tablespoon butter
- 6 slices mozzarella cheese
- 6 slices tomato
- 6 large basil leaves
- Prepare chicken on the grill. As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
- Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
- Drizzle with balsamic reduction and serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2012.
I have tried several of your recipes and everyone was so delicious. I can’t wait to try this chicken with the balsamic reduction. Thank you for sharing all of your wonderful recipes.
How many calories?
I began estimating nutritional information for new recipes published in January 2018 and have not gone back to estimate on older recipes. As I do go back and update photos or anything on older recipes, I will update to include these estimates. I utilize My Fitness Pal’s recipe calculator for calculating my estimations.
I’ve never been a fan of tomatoes, unfortunately, as I LOVE the flavors in a good Caprese. I think I’ll try to roast some red peppers and replace the tomato with them. This looks delicious and easy. Thank you.
I love this recipe! We no longer have a grill. My vegan husband made this on our gas kitchen stove for my birthday dinner last night. He used “chicken tenders” because they’re easier for him; fresh mozzarella (not buffalo) packed in lightly salted water from Trader Joe’s; fresh basil from the garden; and vine-ripened tomatoes. I looked all over for a recipe that used butter in the balsamic reduction! I remembered doing it that way last year and how much better it was. Found it here!! Thank you. I may have it again tonight! One tip I came across is to store your balsamic reduction in a squeeze bottle for easy use in other dishes.
I’m so glad you enjoyed it Jane! xo
This was an awesome dish…paired it with asparagus….simply tasty….will do again!
Thank you, John! So glad you liked it!
Looks so good! Do you think this could be done with Green tomatoes instead of red?
Sure, if you would like, Sophie. Hope you enjoy!