The recipe is inspired by the classic Italian Caprese. Tender grilled chicken is topped with thinly sliced Roma tomatoes, fresh mozzarella, chopped basil, and a drizzle of balsamic reduction. It’s an elegant, flavorful dish that’s simple to prepare.
You can prepare Chicken Caprese either on the grill or in the oven. Baking is a more hands-off approach—everything finishes in the oven—while grilling adds a smoky char and texture that lifts the dish. The assembly and timing are similar for both methods.
Balsamic Reduction (Balsamic Glaze)
To make a balsamic reduction, simmer balsamic vinegar in a small saucepan until it reduces and thickens. This concentrates the flavor by evaporating water. Bring about 1/2 cup of balsamic vinegar to a gentle boil, then lower the heat and simmer for roughly 10 minutes, until reduced by about half.
The glaze may not appear noticeably thicker until it cools off the heat. To speed cooling, place the pan in an ice bath. Avoid boiling for too long, which can scorch the pan and make the sauce bitter. If the reduction becomes too viscous, add a splash of warm water to thin it to the desired consistency.
Perfect Grilled Chicken
Preheat the grill to medium, clean the grates well, and lightly oil them with olive oil. Grill chicken breasts over medium heat for about 5–7 minutes per side, or until no longer pink inside. Always verify doneness with a digital thermometer—165°F is the safe internal temperature.
For consistent results, use chicken sliced to about 3/4 inch thickness. If your breasts are very large or thick, slice them in half lengthwise to make even, thinner cutlets. Use a fresh ball of mozzarella, sliced rather than shredded, for the best texture and authentic flavor. Fresh basil leaves are essential—dried basil won’t provide the same bright flavor. If you prefer, see the notes below for instructions on baking the chicken instead of grilling.
Enjoy this recipe? If you made it, please leave a ★★★★★ rating in the recipe card and a review in the comments!
Grilled Chicken Caprese Recipe
Ingredients
- 4 boneless skinless chicken breasts, keep under 3/4 inch thick; slice if needed
- 8 ounce ball fresh mozzarella, sliced 1/4 inch thick
- 2 medium Roma tomatoes, sliced 1/4 inch thick lengthwise
- 1/2 cup balsamic vinegar, or premade balsamic glaze
- 8-10 leaves fresh basil, chopped
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
-
Preheat the grill to medium heat. Clean and lightly oil the grates with olive oil.
-
Grill chicken for 5–7 minutes per side with the lid closed, or until the internal temperature reaches 165°F. Use a digital thermometer to confirm doneness.
-
Top each chicken breast with 1–2 slices of tomato (season tomatoes with a pinch of salt), then 1–2 slices of fresh mozzarella. Close the lid and grill an additional 2–3 minutes, until the cheese is warm and beginning to melt.
-
Remove from grill, drizzle with balsamic reduction, and sprinkle with chopped fresh basil before serving.
Balsamic reduction
-
While the chicken cooks, bring balsamic vinegar to a boil, then reduce to a low simmer and cook about 10 minutes or until reduced by half. The glaze will thicken as it cools—if it becomes too thick, stir in a splash of warm water to reach the desired consistency. Alternatively, use a store-bought balsamic glaze.
Notes
To bake the chicken: Preheat the oven to 450°F. Brush chicken with olive oil and season with salt and pepper. Place on a baking sheet or dish and bake 15–18 minutes, or until the internal temperature reaches 165°F. In the final 3 minutes, top with tomato and mozzarella and return to the oven until the cheese melts. Remove, drizzle with balsamic reduction, and sprinkle with chopped basil.
The balsamic glaze may appear thin while hot but will thicken as it cools. To speed cooling, set the pan in an ice bath. If the glaze becomes too sticky, stir in a little warm water to loosen it.
Use fresh basil rather than dried for the best flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.