Grilled Chicken Caprese Recipe
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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
Wow…I’m not known for my creativeness in the kitchen, but this was a MAJOR hit! I used the little George Foreman grill and it turned out just great. Thanks so much for making me look (for one night at least) that I know what I’m doing in the kitchen. 🙂
I’m assuming that when you say add the balsamic butter into the pan, you mean balsamic vinegar? Is that a typo? And how do you know when it’s reduced? What will it look like?
Hi Keri! Yes, it is balsamic vinegar! The balsamic reduction will be thicker and a bit on the syrupy side when it has reduced. The liquid will have reduced by about half.
What can you make a side dish to this chicken if you don’t want a starch like potatoes or pasta?
Hi Samantha,
I like to serve a big salad, grilled asparagus, or another fresh vegetable as a side dish, too.
Thanks! I actually wound up using the fresh mozzarella and it was delicious!! The only thing I will do next time is rub the chicken breast with a little oil and salt and pepper them. The flavor of the balsamic reduction was delicious and the combination of flavors was wonderful, but the chicken itself was a little bland (as chicken can be!). Thanks so much for the recipe, I’m on South Beach, and this fit in very nicely.
WOW, Robyn!!! Made this for dinner tonight & it was everything you promised … easy, light, and very refreshing!!! I marinated my chicken for about 2 hrs in a balsamic/oil mixture before grilling it, which added extra moisture to the chicken. Will definitely be making a lot more! Thanks for the great recipe!
What exactly was your marinade? How much balsamic did you use and what kind of oil? Sounds like it would give it that extra moisture, like you said!
Do you use fresh mozzarella (packed in water) or the blocks of mozz you find with the other sliced cheeses in the dairy case? I can’t wait to try this tonight!
I use mozzarella from the dairy case. It is not already sliced, but I’m sure that type would taste wonderful as well.
Oh my word! I’m firing up the grill tonight. xoxo
Oooo Robyn, we had great meals yesterday, but I would have loved to fit this in!!
This looks and sounds fantastic
I’m making this today, with fresh green beans and fresh sweet corn. Can’t wait, so we may be eating early! 😉 Thank you!
Oh Jan, that sounds like a delicious meal for today! I can’t wait to hear how you like it!
Love, love, LOVED it! Quick, easy, and my new favorite way to make chicken breasts. I’m certain I’ll be making this often.
YAY! I’m so glad you loved it, Jan!!! Isn’t it so easy? It’s a favorite of ours, too!