Grilled Caprese Chicken

This hearty Caprese Chicken transforms the classic Italian salad into a satisfying dinner that comes together in just 25 minutes. It's my go-to recipe when I want something that feels gourmet but requires minimal effort.

I first made this recipe during a summer cookout when I needed something quick yet impressive. The combination of melted mozzarella, fresh tomatoes, and fragrant basil over perfectly grilled chicken had everyone asking for the recipe before they even finished their plates.

Ingredients

• Chicken breasts: pounded thin for even cooking and quicker grilling
• Italian seasoning blend: for authentic Mediterranean flavor
• Fresh mozzarella cheese: that melts beautifully over the warm chicken
• Vine ripened tomatoes: selected at peak ripeness for the best flavor
• Fresh basil leaves: for that distinctive aromatic finish
• Aged balsamic or reduction: that provides a sweet tangy complement

Step-by-Step Instructions

Prepare the Chicken:

Place chicken breasts between parchment paper and pound to an even thickness of slightly less than 1 inch. This ensures even cooking and tenderness throughout.

Season Thoroughly:

Mix the Italian seasoning with salt, garlic powder, onion powder, and black pepper in a small bowl. Brush both sides of chicken with olive oil then generously coat with the seasoning blend. The oil helps the seasonings adhere and promotes beautiful grill marks.

Grill to Perfection:

Cook chicken on a hot grill or grill pan for about 5 to 6 minutes per side, but only until it reaches 155°F internally. This intentional undercooking is crucial as the chicken will continue cooking when you add the cheese.

Add the Mozzarella:

Top each chicken breast with two slices of fresh mozzarella and continue grilling for 3 more minutes until the cheese melts completely and the chicken reaches the safe temperature of 165°F.

Final Assembly:

Transfer the chicken to plates and top with slices of ripe tomato, fresh basil leaves, and a light sprinkle of salt and pepper. Just before serving, drizzle with aged balsamic vinegar or reduction for that perfect finishing touch.

The fresh mozzarella is truly the star ingredient in this dish. I once tried to substitute with pre-shredded mozzarella and the result was nowhere near as luscious. The way fresh mozzarella melts into creamy pools over the hot chicken creates a texture that simply cannot be replicated with other cheeses.

Temperature Matters

Getting the chicken temperature just right makes all the difference in this recipe. By initially cooking to 155°F and then allowing it to reach 165°F while the cheese melts, you ensure juicy chicken that's not overcooked. I learned this technique after serving too many dried out chicken breasts at family gatherings. Now I always use my instant read thermometer for perfect results every time.

Make It For A Crowd

This recipe doubles or even triples beautifully for larger gatherings. When I hosted my sister's engagement dinner, I prepared this for twelve people by cooking the chicken in batches on my grill pan, then finishing everything in the oven. Nobody could believe I had managed to serve such a beautiful meal without spending the entire evening in the kitchen.

Seasonal Variations

Summer brings the most flavorful tomatoes and basil, making this dish truly shine during the warmer months. In winter, you can substitute sundried tomatoes and a bit of pesto if fresh ingredients are lacking quality. During fall, I sometimes add thin apple slices alongside the tomatoes for a seasonal twist that complements the balsamic beautifully.

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Recipe FAQs

→ How do I know when the chicken is fully cooked?

Use an instant read thermometer to check that the internal temperature reaches 165°F after the cheese has melted. Don't cook the chicken fully in the initial grilling stage or it will become dry—aim for 155°F before adding the cheese.

→ Can I make this dish for a larger group?

Yes! Cook the chicken breasts in batches to 155°F, transfer to a baking sheet, top with mozzarella, and finish in a 500°F oven for 2-4 minutes until the cheese melts and chicken reaches 165°F.

→ What's the difference between balsamic vinegar and balsamic glaze?

Balsamic glaze (or reduction) is thicker and sweeter than regular balsamic vinegar because it's been simmered down to reduce the liquid and concentrate the flavors. Either works well for this dish.

→ Why do I need to pound the chicken to even thickness?

Pounding the chicken ensures even cooking throughout the breast. Without this step, thicker parts may remain undercooked while thinner sections become overdone and dry.

→ What sides pair well with Caprese Chicken?

This dish pairs beautifully with garlic roasted potatoes, a simple green salad, steamed vegetables, or crusty Italian bread to soak up the juices and balsamic.

→ Is this dish gluten-free?

Yes, this Caprese Chicken is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Just ensure any seasonings you use are certified gluten-free.