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Grilled Chicken Caprese Recipe

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4.1 from 76 reviews

This Grilled Chicken Caprese recipe offers a delightful combination of juicy chicken breasts, fresh mozzarella, ripe tomatoes, and aromatic basil, all enhanced with pesto and a tangy balsamic glaze. Perfect for a light, flavorful meal that brings the classic Caprese salad together with perfectly cooked chicken, this dish can be prepared on the grill or stovetop for convenience and taste.

Ingredients

Chicken and Marinade

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 small cloves of garlic, grated or minced
  • 2 teaspoons red wine vinegar or balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt, plus more for serving
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 4 (5-7 oz) chicken breasts

Toppings and Garnishes

  • ¼ cup pesto, plus more for serving
  • 8 ounces fresh mozzarella, sliced into 8 even pieces
  • 2 medium-sized vine-ripened tomatoes, sliced into ½″ slices
  • ¼ cup balsamic glaze or aged balsamic, optional
  • Fresh basil leaves, to taste

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, minced garlic, red wine vinegar or balsamic vinegar, Italian seasoning, kosher salt, and freshly cracked black pepper. This mixture will infuse the chicken with rich Italian flavors.
  2. Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Ensure each piece is coated evenly. Let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
  3. Heat the Grill or Stovetop Pan: Preheat your grill to medium-high heat (about 375°F to 400°F) or heat a large skillet over medium-high heat with a drizzle of olive oil to prevent sticking.
  4. Cook the Chicken: Transfer the chicken breasts to the grill or skillet. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.
  5. Add Mozzarella and Tomatoes: During the last 2 minutes of cooking, place slices of fresh mozzarella and tomato on top of each chicken breast. Cover the grill or pan with a lid or foil to allow the cheese to melt slightly.
  6. Plate and Garnish: Remove the chicken from the heat and transfer to serving plates. Drizzle with additional olive oil and pesto. Garnish with fresh basil leaves and, if desired, a drizzle of balsamic glaze or aged balsamic vinegar for an extra burst of flavor.
  7. Serve: Sprinkle additional kosher salt and freshly cracked black pepper on top to taste, and serve immediately for a warm, fresh, and aromatic dish.

Notes

  • For a stovetop version, use a heavy skillet or grill pan to achieve nice grill marks and cook evenly.
  • Marinate the chicken longer for more robust flavor, but avoid exceeding 4 hours to prevent the acid in vinegar from breaking down the meat excessively.
  • Balsamic glaze is optional but adds a sweet and tangy finish that complements the dish.
  • Use fresh, high-quality mozzarella and ripe tomatoes to maximize flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/grilled-chicken-caprese-recipe/