Grilled Chicken Caprese Recipe

5 from 2 votes

Grilled Chicken Caprese Recipe

Grilled chicken topped with thinly sliced roma tomatoes, melted mozzarella cheese, fresh chopped basil, and a drizzle of balsamic reduction. It's a simple yet elegant dish packed with so much flavor.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

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

The recipe works best with 3/4 inch thick chicken. Make all slices uniform for the best results. Larger, thicker chicken breasts should be sliced in half to yield two thinner slicers.

To bake the chicken: Preheat the oven to 450°F. Brush chicken with olive oil and season with salt and pepper to taste. Place on a baking sheet/dish and bake for 15-18 minutes or until internal temp reaches 165°F and meat is no longer pink. In the last 3 minutes, top with sliced tomato and cheese and bake until melted. Remove from the heat, drizzle with balsamic and sprinkle with chopped fresh basil.

Always use a digital thermometer to ensure the internal temperature is 165°F.

The balsamic glaze may not look thickened until it's been removed from the heat and cooled. You can expedite the chilling process by placing the pan in an ice bath. If too think, a splash of warm water will help thin the sauce if it gets too sticky.

Dried basil cannot be substituted—it's just not the same in terms of flavor.

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