Grilled Chicken Caprese

This Grilled Chicken Caprese transforms ordinary chicken into an elegant Italian-inspired dinner that looks and tastes gourmet despite being wonderfully simple to prepare. The combination of juicy grilled chicken, melted mozzarella, fresh tomato, aromatic basil, and tangy balsamic reduction creates a perfect harmony of flavors that will impress family and friends alike.

I first made this Chicken Caprese when hosting an impromptu summer dinner party and needed something impressive without spending hours in the kitchen. The empty plates and recipe requests convinced me this needed to become a regular in my rotation.

Ingredients

• 4 chicken breasts: selecting evenly sized breasts ensures uniform cooking time
• 1 teaspoon Italian seasoning: this spice blend adds complexity without needing multiple spice jars
• 1/2 teaspoon garlic powder: provides depth of flavor without the work of fresh garlic
• 1/2 teaspoon onion powder: adds subtle sweetness that complements the tomatoes beautifully
• Salt and pepper: always use kosher salt for better flavor distribution
• 4 slices mozzarella: fresh is best but packaged works well too
• 4 slices tomato: look for ripe but firm tomatoes for the best texture and flavor
• 2 tablespoons basil, sliced: fresh basil is non negotiable for authentic caprese flavor
• 1/2 cup balsamic vinegar: choose a quality vinegar since it creates your finishing sauce
• 2 tablespoons light brown sugar: balances the acidity of the vinegar without making it too sweet

Step-by-Step Instructions

Prepare and preheat:

Heat your grill to medium high heat ensuring it reaches temperature fully before adding chicken. While waiting mix all your seasonings together in a small bowl for even distribution. Pat the chicken breasts dry with paper towels which helps seasonings adhere and promotes better browning.

Season chicken:

Generously sprinkle both sides of each chicken breast with the prepared Italian seasoning garlic powder onion powder salt and pepper. Press the seasonings gently into the meat to help them stick during grilling. Allow the seasoned chicken to rest at room temperature for 5 minutes which helps it cook more evenly.

Grill chicken:

Spray your preheated grill grates thoroughly with nonstick cooking spray to prevent sticking. Place chicken breasts on the grill and cook undisturbed for 5 to 6 minutes until grill marks develop. Flip once and continue cooking until internal temperature reaches 160°F as measured with a meat thermometer.

Add cheese:

When chicken is almost fully cooked place a slice of mozzarella on top of each breast. Close the grill lid creating an oven like environment that melts the cheese to perfection usually taking about 2 minutes. Watch carefully to prevent burning the cheese only needs to soften and slightly melt.

Make balsamic reduction:

While chicken cooks combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer stirring until sugar dissolves completely. Reduce heat to maintain a low simmer and cook undisturbed for 10 minutes until mixture reduces by half and coats the back of a spoon.

Finish and serve:

Remove chicken from grill once cheese has melted and transfer to serving plates. Top each piece with a slice of tomato and sprinkle with fresh basil. Drizzle the warm balsamic reduction over each portion using a spoon to control the amount. Serve immediately while everything is hot and the cheese is still gooey.

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The balsamic reduction is truly the magic element that elevates this dish. I once forgot to add it and while the chicken was good it lacked that special something. The sweet tanginess creates a perfect counterpoint to the savory chicken and creamy mozzarella making every bite balanced and satisfying.

Make Ahead Options

This recipe works beautifully for meal planning. You can season the chicken up to 24 hours in advance and store covered in the refrigerator. The balsamic reduction can also be made up to a week ahead and stored in an airtight container at room temperature. Just warm it slightly before serving. Having these components ready makes assembly incredibly quick when youre ready to cook.

Perfect Pairing Suggestions

Serve this Chicken Caprese with a simple arugula salad dressed with lemon and olive oil for a complete meal. The peppery greens provide a nice contrast to the sweet balsamic flavors. A side of roasted asparagus or garlic bread also makes excellent accompaniments. For wine lovers a crisp Pinot Grigio or light Sangiovese complements the Italian flavors wonderfully.

Customization Ideas

This recipe is incredibly adaptable to suit different preferences or what you have available. For a spicier version add red pepper flakes to your seasoning mix. If youre watching carbs skip the brown sugar in the reduction and let the balsamic concentrate naturally. You can also substitute burrata for an even creamier experience or use yellow heirloom tomatoes for a beautiful color variation.

Recipe FAQs

→ How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be white throughout with no pink remaining.

→ Can I make the balsamic reduction ahead of time?

Yes! The balsamic reduction can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before serving or allow it to come to room temperature.

→ What sides go well with Grilled Chicken Caprese?

This dish pairs beautifully with garlic bread, pasta tossed in olive oil, roasted vegetables, a simple green salad, or risotto. For a lighter option, try zucchini noodles or cauliflower rice.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish. They typically need about the same cooking time but are more forgiving and less likely to dry out than breasts.

→ How can I tell when my balsamic reduction is ready?

The balsamic reduction should reduce by about half its original volume and coat the back of a spoon. It will thicken further as it cools, so be careful not to over-reduce it. If it becomes too thick, you can thin it with a small amount of water.

→ Can this be made in the oven instead of on a grill?

Yes! Bake the seasoned chicken at 425°F (220°C) for about 20-25 minutes. Add the mozzarella during the last 5 minutes of cooking, then top with tomato and basil after removing from the oven.