Fresh tomatoes and basil are in heavy rotation at my house during the summer, thanks to my backyard garden beds. I’m always thinking of new recipes to turn them into an easy dinner, and this grilled chicken caprese was an instant hit with my family. The chicken is juicy and flavorful thanks to a simple marinade, and the creamy burrata paired with the tomato-basil topping feels fancy while still being quick and easy. This is one of those meals I know I can rely on, whether I’m grilling outside or making a quick weeknight dinner indoors.
Recipe Highlights
Seasonal ingredients: This recipe is one of the best ways to use up fresh summer produce and enjoy the favorite caprese combination, ensuring every bite is flavorful and packed with vitamins and nutrients.
Grill inside or out: I cook the chicken on my outdoor BBQ grill whenever possible, but it works just as well when cooked indoors with a grill pan.
Customizable: I often enjoy this chicken recipe on its own as a low-carb, gluten-free meal, but it also pairs well with various sides like salads, potatoes, rice, and pasta for a heartier meal.
High protein: The lean chicken and burrata cheese in this dish provides 40 grams of protein, making it both an easy and delicious way to reach my daily protein goals.
A Few Key Ingredients
Here are a few notes about the primary ingredients in this grilled chicken Caprese recipe.
- Chicken: I buy quality chicken breasts and pound them into thin pieces for quick and even cooking. I’ve also made this caprese chicken using boneless skinless chicken thighs, and it’s excellent.
- Tomatoes: Cherry or grape tomatoes are ideal for this recipe. Their consistent sweetness and firm texture make them perfect for slicing and tossing with extra virgin olive oil and basil. I also like to use heirloom or multicolored sliced tomatoes for a beautiful pop of color and flavor.
- Burrata cheese: Burrata is a fresh Italian cheese with a creamy interior that melts beautifully over warm grilled chicken. I’ve also substituted fresh mozzarella cheese if I can’t get my hands on burrata. To make this dish for someone with a dairy allergy, I use a vegan soft spreadable cheese, such as Treeline or Miyoko’s Kitchen.
Find the ingredient list with exact measurements in the recipe card below.
How to Make Grilled Chicken Caprese
The full step-by-step instructions are in the recipe card below, but here are the basic things to do to make grilled caprese chicken:
- Prepare the balsamic reduction: Boil the balsamic vinegar in a small saucepan over medium-high heat. Then, reduce the heat to low, and simmer until the liquid reduces by half. Remove the pan from the heat, and set the mixture aside to cool.
- Marinate the chicken: Whisk the marinade ingredients in a shallow bowl or pie plate, and add the chicken cutlets. Cover and marinate in the fridge.
- Grill: Heat a grill or grill pan to medium-high heat, and cook the chicken on both sides until it reaches an internal temperature of 165°F.
- Prepare the salad: While the grilled chicken breast cooks, toss the burrata salad ingredients in a medium bowl.
- Serve: Top each cooked chicken breast with fresh burrata or slice of mozzarella and a scoop of the tomato basil mixture. Garnish with a drizzle the balsamic glaze on top plus a sprinkle of flaky sea salt and black pepper, and enjoy.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Prep Ahead
When I know I’m going to have a particularly busy week, I cut down on prep time by assembling the separate components of this dish ahead of time to make dinner easy. The balsamic reduction keeps well in the refrigerator for up to 4 days, and the chicken can marinate for up to 8 hours. Then, all I have to do is place it on the grill and assemble the salad before serving.
My Favorite Ways to Serve
One of the best things about this BBQ caprese chicken recipe is its versatility to be paired with many types of side dishes. I typically enjoy it as a light dinner on hot days, and add a few sides to satisfy everyone around the table. It’s wonderful with many types of veggies, such as my grilled asparagus or these simple roasted green beans. I might also serve baked potatoes, Instant Pot brown rice, or a side of crusty warm sourdough for a well-rounded meal. The leftovers are great tucked inside a tortilla or bread to make a cold wrap or caprese sandwich for lunch.
Storage
Like most of my chicken dinners, this chicken caprese recipe is great to prepare in advance as a meal prep option for lunches or dinners. Once cooked and cool, I transfer portions to an airtight container and store them in the fridge for up to 3 days. To serve, I gently reheat the chicken in a pan over medium heat or warm individual servings in the microwave. I don’t recommend freezing this dish, as the cheese doesn’t thaw well.
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Grilled Chicken Caprese with Burrata Recipe
A fun twist on classic caprese salads, this grilled chicken caprese is sweet, savory, refreshing, and satisfying without being heavy. With a quick cooking time, it’s an easy weeknight dinner recipe any time of the year.
Ingredients
For the Balsamic Glaze:
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
For the Chicken:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts)
For the Tomato-Burrata Topping:
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓ – ½ cup thinly sliced fresh basil leaves
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total)
Instructions
- If making the homemade balsamic glaze, add the balsamic vinegar to a small saucepan over medium-high heat.
- Bring to a boil then reduce heat to low and simmer until reduced by half (about 10-15 minutes), stirring occasionally.
- Remove the pan from the heat and allow the glaze to cool. NOTE: It will thicken as it cools. This step can be done up to 4 days in advance. Store unused glaze in an airtight container with lid for up to 1 week in the refrigerator.
- Make the chicken marinade by whisking together the 2 tablespoons olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper in a shallow bowl or glass pie plate.
- Add the chicken pieces and turn them 2 to 3 times to coat both sides. Then nestle the chicken into the marinade, cover, and marinate in the refrigerator for 30 minutes or up to 8 hours.
- When ready to cook, preheat an outdoor grill (or use a grill pan on the stove) to medium-high heat (400℉).
- When the grill is hot, remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
- Add the chicken directly to the grill grate and cook over indirect heat for 5-6 minutes.
- Flip the chicken over and cook until the chicken is cooked through and no longer pink in the thickest part, an additional 4-6 minutes. Transfer the chicken to a clean plate.
- While the chicken is cooking, prepare the tomato salad. In a medium bowl, combine the cherry tomatoes, olive oil, and a pinch of salt. Toss gently to combine, then fold the sliced basil into the tomato mixture.
- To serve, top each chicken breast with a 2-ounce portion of the burrata and ½ cup of the tomato-basil mixture.
- Drizzle with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
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Notes
If using a store-bought thickened balsamic glaze, skip the first 3 steps and start on Step 4.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 375
- Fat: 20 g
- (Sat Fat: 9 g)
- Sodium: 260 mg
- Carbohydrate: 8 g
- (Fiber: 1 g
- Sugar: 7 g)
- Protein: 40 g
- Cholesterol: 87 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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