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The recipe is based on Italian caprese salad. Grilled chicken topped with thinly sliced roma tomatoes, melted mozzarella cheese, fresh chopped basil, and a drizzle of balsamic reduction. It’s an elegant dish packed with so much flavor and it’s really easy to prepare.
There are a few ways you can cook chicken caprese—grilled or baked. Baked chicken is a little more hands-off as you can throw everything in the oven. Grilling adds texture and flavor that’s really hard to beat. The steps are more or less the same.
Table of Contents
Balsamic Reduction (Balsamic Glaze)
A balsamic reduction is made by simmering balsamic vinegar in a saucepan until it reduces and thickens. You’re essentially evaporating the water rendering a thicker sauce. Bring about 1/2 a cup of balsamic vinegar to a boil, reduce heat and simmer for about 10 minutes.
The sauce may not look thicker until it’s been removed from the heat for a few minutes. You can expedite the chilling process by placing the pan in an ice bath. If you boil it for too long, it can easily burn and char the bottom of the pan. A splash of warm water will help thin the sauce if it gets too sticky.
Perfect Grilled Chicken
Preheat your grill, clean the grates well, and lightly oil the grates with olive oil. Cook chicken breast on medium heat for 5-7 minutes per side or until chicken is no longer pink and fully cooked through. Always use a digital thermometer to ensure the internal temperature is 165°F.
I like to use roughly 3/4 inch thick slices of chicken for best results. If your chicken is large and or very thick, slice in half lengthwise to form two thinner slices. Always use a freshly sliced ball of mozzarella cheese. It’s far superior to shredded and much more authentic. Dried basil cannot be substituted—it’s just not the same in terms of flavor. See recipe notes on alternatively baking chicken.
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Grilled Chicken Caprese Recipe
Ingredients
- 4 boneless skinless chicken breast, keep under 3/4 inches thick, slice if possible
- 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 the grates well and lightly oil with olive oil.
- Grill chicken for 5-7 minutes per side (lid closed) or until chicken is no longer pink and fully cooked through. Always use a digital thermometer to ensure the internal temperature is 165°F. See note below on alternately baking chicken.
- Top each piece of chicken with 1-2 slices of tomato (sprinkle tomatoes with a pinch of salt), then 1-2 slices of fresh mozzarella cheese. Close the lid and grill for 2-3 more minutes or until the cheese is warm and starting to melt.
- Remove from the heat, drizzle with balsamic and sprinkle with chopped fresh basil.
Balsamic reduction
- While chicken is cooking, bring balsamic vinegar to a boil, and reduce heat to low/simmer as soon as it bubbles. Simmer for about 10 minutes or until reduced by half. The sauce may not look thicker until it's been removed from the heat and cooled. A splash of warm water will help thin the sauce if it gets too sticky. You can alternatively use premade balsamic glaze. Sauce should be around room temp for desired texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
