This Grilled Chicken Caprese Recipe is made of tender and juicy grilled chicken topped with creamy mozzarella cheese, basil, tomato, and homemade balsamic reduction. A favorite recipe!
If you are a Caprese salad fan like I am, I think you will love this easy and delicious Caprese grilled chicken recipe. It is on regular rotation at my house throughout the grilling season (and even beyond)!
Juicy grilled chicken is topped with thick slices of mozzarella cheese that become warm and even creamier as they rest on top of the grilled chicken. Then, basil leaves are layered onto the mozzarella cheese and a slice of tomato is added on top. A generous drizzle of the tangy homemade balsamic reduction is spooned over the top for the ultimate grilled chicken in my opinion.
Table of Contents
How to Make Caprese Grilled Chicken
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- chicken – I love to use boneless, skinless chicken breasts, but you can also use chicken thighs if you prefer. Marinate the chicken for the most tender and juicy chicken.
- mozzarella cheese – thick slices work perfectly in this recipe.
- fresh basil – if the piece of chicken is large, you may need to use one or two leaves per piece of chicken.
- tomato slice – use thick slices of fresh, juicy tomato
- balsamic reduction – this homemade balsamic reduction adds so much flavor to this dish!
Step-by-Step Instructions
Grill chicken. Grill the chicken breasts using direct heat at 400º F for 7-8 minutes. Flip the chicken breasts and continue cooking until the chicken breast reaches an internal temperature of 160º F – 165º F when checked at the thickest part of the chicken breast, about 8-10 more minutes. Remove the chicken from the grill, cover it with a lid or with foil, and let it rest for at least 5-10 minutes before serving.
Make the balsamic reduction. While the chicken is cooking, add the balsamic vinegar to a saucepan set over medium heat. Cook until reduced by half. Remove from the heat and whisk in the butter until well combined.
Top the chicken. Top each piece of chicken with a slice of mozzarella cheese, basil, and then a tomato slice. Drizzle with the balsamic reduction and serve warm.
Even Juicier Chicken Tip!
For the juiciest chicken possible, marinate the chicken! Use my quick and easy chicken marinade recipe for flavorful and juicy chicken. Marinate for at least one hour and no longer than two days.
If you love caprese salad as much as I do, this chicken is going to become one of your favorite dishes, too.
What to Serve with Caprese Chicken
- Potato Salad – My mother’s potato salad recipe is always a favorite!
- Broccoli Salad – A fresh and healthy recipe that is so delicious!
- Garlic Butter Roasted Asparagus – roasting in the oven makes asparagus so simple to make and even more delicious!
- Pasta Salad – Quick, easy, and delicious! It makes a wonderful side dish for the Caprese chicken.
Storage Tips
To make ahead. Marinate the chicken and prepare the balsamic reduction ahead of time. Store both in the refrigerator. When ready to cook, preheat the grill (or grill pan), remove the chicken from the marinade, and cook the chicken as directed. Assemble and serve.
To store leftovers. Due to the tomato and the fresh basil, this grilled Caprese chicken is best enjoyed on the same day. If you know that you may have leftovers, do not add the basil, tomato, or balsamic reduction to the grilled chicken. Cool and store grilled chicken in the refrigerator for up to 3 days.
To freeze. Similarly to the leftovers, I do not recommend freezing grilled Caprese chicken. However, you can easily freeze the cooled grilled chicken by storing it in an airtight, freezer-safe container for up to 3 months. To serve, thaw the chicken in the refrigerator overnight, reheat and assemble and serve.
The best and most foolproof method is to check the chicken for doneness by using a digital instant-read thermometer. Insert the thermometer into the side of the chicken at the thickest area. Make sure that the tip of the thermometer reaches the center of the chicken for the best reading. The chicken is done when the thermometer reaches 160º F to 165º F. Additionally, the juices of the chicken should run clear when the chicken is pricked with a sharp knife or when the thermometer is removed.
Yes! You can use store-bought or homemade balsamic glaze in place of the balsamic reduction included in the recipe. Balsamic glaze includes sugar and will be thicker and sweeter than the balsamic reduction.
Absolutely! Simply reheat your grilled chicken and assemble it as you would if with freshly cooked grilled chicken.
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Karen Tibbetts
New Jersey
How many calories?
Hi Lori,
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!