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This Grilled Chicken Caprese is a quick crowd pleaser that brings together juicy chicken, creamy mozzarella, ripe tomato and the punch of homemade balsamic reduction. I make this at the start of summer when basil is bursting in my garden. This is the dish I grill when friends ask for something fresh but filling.
Every time I serve this, the platter is empty before I can sit down. The combo of bright basil and melty cheese never fails around my table.
Ingredients
- Chicken breasts: Choose plump and even sized ones so they cook evenly and stay juicy
- Italian seasoning: This brings classic herbal flavor—look for a blend with oregano thyme and rosemary
- Garlic powder: Adds depth and a warm undertone—fresh garlic works too but powder sticks better to the chicken
- Onion powder: Gives a subtle savory boost—check it is fresh not clumpy
- Salt and pepper: Use freshly cracked black pepper for the best taste and sea or Kosher salt to season thoroughly
- Mozzarella slices: Choose whole milk mozzarella for flavor and good melt—a deli block sliced at home tastes best
- Tomato slices: Use the ripest tomatoes you can find—heirloom or vine ripened are wonderful here
- Basil sliced: Fresh basil is non negotiable for aroma and brightness—look for vibrant unblemished leaves
- Balsamic vinegar: This forms the base for a tangy sweet drizzle—select a good quality aged vinegar for a richer reduction
- Light brown sugar: Helps thicken and sweeten the balsamic reduction—makes it glossy and sticky
Step-by-Step Instructions
- Preheat and Season:
- Preheat your grill to medium high heat about 400 degrees Fahrenheit. Pat the chicken breasts dry so the seasoning will stick. Sprinkle on the Italian seasoning garlic and onion powder then season both sides with salt and pepper. Let the chicken rest to absorb the flavors while the grill heats.
- Grill the Chicken:
- Lightly oil the grill grates or spray them with non stick cooking spray. Place the chicken breasts on the grill. Cook for 5 to 7 minutes on the first side then flip and continue cooking until almost fully cooked and the juices run clear usually another 3 to 5 minutes. Do not overcook or the chicken will dry out.
- Add Cheese:
- When the chicken is nearly done lay a slice of mozzarella on each piece. Close the grill lid to trap heat and melt the cheese—this usually takes just 2 to 3 minutes.
- Make the Balsamic Reduction:
- While the chicken is grilling pour balsamic vinegar and brown sugar into a small saucepan. Bring to a gentle simmer over low heat. Stir occasionally and allow it to reduce by half which takes about 10 minutes. The reduction should coat the back of a spoon. Keep warm until serving.
- Assemble and Garnish:
- Remove the chicken from the grill and let it rest a minute so the juices settle. Top each piece with a juicy tomato slice and sprinkle generously with sliced basil. Drizzle the balsamic reduction over everything for that glossy restaurant finish.
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The first time I made this I used the basil straight from my windowsill planter and the aroma took me right back to my grandmother's kitchen in summer. Basil drives the whole flavor here and is always my favorite kitchen herb.
Storage Tips
Store leftover chicken in an airtight container in the fridge for up to three days. To keep the toppings fresh store tomatoes and basil separately. Reheat gently in a pan or microwave so the cheese gets melty again. The balsamic reduction can be refrigerated for up to a week and tastes great drizzled on salads too.
Ingredient Substitutions
If you do not have mozzarella try provolone or fontina for creamy melt. For a different flavor switch out chicken breasts for boneless thighs but reduce the grill time. You can also use a pre-made balsamic glaze if you are in a pinch though homemade definitely tastes better.
Serving Suggestions
Serve this grilled chicken over arugula salad or alongside grilled asparagus for a bright meal. Garlic bread makes a great side for soaking up any drips. I also love slicing leftovers and using them in a sandwich with spinach and roasted red peppers.
A Bit of Caprese History
This dish combines American grilling with the classic Italian Caprese salad. Caprese means from Capri the beautiful island near Naples and this duo of tomato mozzarella and basil is painted in the red white and green of the Italian flag. That burst of fresh basil is what has made Caprese a favorite in my home growing up and now for my family.
Frequently Asked Questions About Recipes
- → Can I use bone-in chicken for this dish?
Yes, bone-in chicken can be used, but cooking time may increase. Ensure the meat cooks through before topping with cheese and other ingredients.
- → How do I make the balsamic reduction?
Combine balsamic vinegar and brown sugar in a saucepan, then simmer for about 10 minutes until the sauce thickens and reduces by half.
- → Can I substitute mozzarella with another cheese?
Fresh mozzarella is traditional, but provolone or burrata can also work, adding similar creaminess to the dish.
- → What is the best way to grill the chicken?
Preheat the grill to medium-high, season the chicken, and cook each side until almost done before adding cheese to melt. This ensures juicy, even cooking.
- → Can I prepare the balsamic reduction in advance?
Absolutely—make the reduction ahead and rewarm gently before drizzling over the chicken for serving.
- → What sides pair well with this dish?
Try serving with roasted vegetables, a crisp green salad, or a crusty baguette for a complete meal.