If you're looking for a fresh and flavorful grilled chicken recipe that feels fancy without all the fussâthis Grilled Caprese Chicken Breast is the one.
Itâs tender, juicy grilled chicken topped with cherry tomatoes, creamy mini bocconcini, fresh basil, and finished with a sweet drizzle of balsamic syrup. Itâs basically summer on a plate!
Whether you're throwing it on the grill for a weeknight dinner or serving it up for guests on the patio, this recipe brings that wow factor with minimal effort. And the best part? Everything comes together with just a handful of ingredients you probably already have in your kitchen. Letâs get into it!
If you love easy and wholesome chicken recipes, be sure to check out my Grilled Tahini Chicken or Chicken Shawarma Bowl next!
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The ingredients
Chicken Breasts: Try to use chicken breasts that are similar in size for even cooking. You can also pound them to an even thickness if needed.
Mini Bocconcini: These are small balls of fresh mozzarella and are perfect for slicing in half or using whole. Canât find mini? Slice a regular mozzarella ball instead.
Cherry Tomatoes: Grape tomatoes also work well. If theyâre really big, halve them for easier eating.
Fresh Basil: Tear, donât chop! Tearing releases the essential oils without bruising the delicate leaves.
Balsamic Syrup: You can buy this bottled (usually near the vinegars at the grocery store), or make your own by reducing balsamic vinegar until thick.
See quantities in the recipe card below
Step-by-Step Instructions for the Caprese Grilled Chicken
1. Marinate the Chicken
In a medium bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
Place chicken breasts in a shallow dish or a zip-top bag and pour the marinade over top. Make sure the chicken is well coated. Cover and refrigerate for at least 30 minutesâor up to 8 hours if you're prepping ahead.
2. Prep the Grill
When you're ready to cook, preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
3. Grill the Chicken
Grill the chicken for 5â7 minutes per side, depending on thickness. Youâre looking for a golden brown crust and an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest while you prep the topping.
4. Make the Caprese Topping
In a bowl, toss together the cherry tomatoes, mini bocconcini, 1 tablespoon of olive oil, and a pinch of salt and pepper.
5. Assemble
Place the grilled chicken breasts on a serving platter. Top each piece with a spoonful of the tomato and bocconcini mixture. Sprinkle torn basil leaves on top and finish with a generous drizzle of balsamic syrup.
6. Serve Immediately
Serve warm and enjoy every bite of this juicy, herb-packed, cheesy, summery dish.
Pro Tips
- Donât skip the marinating time. Even 30 minutes helps infuse the chicken with flavor.
- Let the chicken rest. Give it 5 minutes after grilling to lock in the juices before slicing or topping.
- Use a meat thermometer. This ensures your chicken is cooked perfectly without drying out.
- Double the topping. If you're a fan of extra tomato-mozza goodness, go ahead and make more!
Variations
- Add avocado: Diced avocado adds creaminess and turns this into a full meal salad-style.
- Make it spicy: Add a pinch of red pepper flakes to the marinade or the tomato topping.
- Use thighs instead: Boneless, skinless chicken thighs are super juicy and grill beautifully.
- Try it on skewers: Cut chicken into chunks and thread onto skewers for easy grilling and fun presentation.
- Turn it into a sandwich: Pile the grilled chicken and toppings onto a toasted ciabatta bun for a Caprese chicken sandwich youâll crave all summer long.
What to Serve With Grilled Caprese Chicken
This dish goes beautifully with light, fresh sides. Here are some ideas:
- Grilled vegetables: Zucchini, asparagus, and bell peppers are great grilled alongside the chicken.
- Lemon arugula salad: The peppery greens balance the creamy mozzarella perfectly.
- Herbed couscous or quinoa: A light, flavorful grain is a great base.
- Garlic bread: Because when is it not a good idea?
How to Store Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium-low heat or microwave in short bursts.
- Meal Prep Tip: This is a great make-ahead option! Store grilled chicken separately from the toppings and assemble just before serving.
Frequently Asked Questions
Absolutely. A grill pan or even a cast-iron skillet works beautifully indoors.
Yesâup to 8 hours is perfect. Just donât go much longer, or the acid in the vinegar may start to toughen the meat.
Totally. Just slice it into small pieces.
Recipe
Grilled Caprese Chicken
Equipment
- Grill or grill pan
- Tongs
- Small mixing bowl
- Medium bowl (for marinating)
- Measuring spoons
- Serving platter
Ingredients
- 4 tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- 4 boneless skinless chicken breasts
- 1 cup cherry tomatoes
- 1 package mini bocconcini about 200g or 7 oz, drained
- 10 fresh basil leaves torn
- 1 tablespoon balsamic glaze for drizzling
Instructions
- In a medium bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
- Place chicken breasts in a shallow dish or a zip-top bag and pour the marinade over top. Make sure the chicken is well coated. Cover and refrigerate for at least 30 minutesâor up to 8 hours if you're prepping ahead.
- When you're ready to cook, preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
- Grill the chicken for 5â7 minutes per side, depending on thickness. Youâre looking for a golden brown crust and an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest while you prep the topping.
- In a bowl, toss together the cherry tomatoes, mini bocconcini, 1 tablespoon of olive oil, and a pinch of salt and pepper.
- Place the grilled chicken breasts on a serving platter. Top each piece with a spoonful of the tomato and bocconcini mixture. Sprinkle torn basil leaves on top and finish with a generous drizzle of balsamic syrup.
- Serve warm and enjoy every bite of this juicy, herb-packed, cheesy, summery dish.
Notes
- If you're using a grill pan indoors, open a window or turn on the fanâthings might get smoky, but the flavor is worth it!
- For an even cook, bring your chicken to room temperature for about 15 minutes before grilling.
- Make it extra gorgeous by using a mix of red and yellow cherry tomatoes.
- Add a slice of prosciutto on top of each grilled chicken breast before topping for an Italian twist.
Sophie Viau says
This is one of those recipes that looks like you worked hardâbut really, itâs so simple. I love how it brings the brightness of a Caprese salad together with the heartiness of grilled chicken.