How do I keep cheese from sliding off?

Slice the mozzarella while it's still cold (it cuts much more cleanly), then use two thin slices instead of one thick one. Thinner slices melt more evenly and adhere better to the surface of the chicken, which helps prevent them from sliding off as they soften.

What kind of mozzarella cheese is best?

I recommend using fresh mozzarella cheese as it holds its shape better. However, in a pinch, shredded mozzarella would also be a suitable substitute. I recommend using no more than ¼ cup and keeping a close eye on it while it is on the grill, as shredded mozzarella tends to melt faster.

Can I use chicken thighs?

Yes, you can. Chicken thighs are flavorful and juicy, but their uneven surface can make it trickier to keep the cheese in place. Chicken breasts provide a flatter surface, which makes melting and serving easier, but thighs are still a good substitute if that's what you have on hand.

Grilled Caprese Chicken with Mozzarella, Basil and Balsamic

I’m a big fan of taking a proven flavor combination, like the classic Caprese (originally from Capri, Italy), which features tomatoes, basil, fresh mozzarella cheese, and balsamic, and finding new ways to bring it to the table.

I first started making it a few years back during peak tomato season when my basil plant was overflowing and I had more cherry tomatoes than I knew what to do with. And of course, with a chicken-loving husband, I’m always looking for ways to make grilled chicken exciting.

After testing a few marinades and toppings, I found that using my balsamic chicken marinade was the perfect base for this recipe. It adds just the right amount of tang to balance the creamy mozzarella and sweet summer tomatoes, while the grill brings out a smoky depth in every bite.

It’s the kind of easy, beautiful dinner you’ll want to make on repeat all summer long. Some people call it grilled Caprese chicken, others call it Caprese grilled chicken, but no matter the name, it’s always a hit.

Ingredients for the Perfect Grilled Caprese Chicken

While the ingredient list might look a bit long, chances are you already have most ingredients at home. This recipe is built around three main components: grilled chicken, a tangy balsamic marinade, and a fresh tomato salad.

Ingredients for the recipe from the top view.

You’ll find the exact measurements in the recipe card below, but here are a few helpful notes to guide you as you cook:

For the Chicken:

Chicken Breasts: For this recipe, boneless, skinless chicken breasts are ideal. For even cooking, pound them to about ¾-inch thick so the thinner ends don’t dry out before the center is cooked through.

Mozzarella Cheese: Go for thinner pieces (about ⅓ inch) and use two per chicken breast. I used fresh mozzarella here, but shredded mozzarella works just as well. Use about ¼ cup per breast, keeping in mind that shredded cheese will melt nicely but won’t provide the same creamy effect as fresh mozzarella.

Seasoning: I only used salt and pepper because the seasoning of this recipe relies heavily on the balsamic marinade. However, adding a pinch of dried oregano, Mediterranean seasoning, or Italian seasoning is perfectly fine if you’d like.

For the Marinade:

Olive Oil: Choose a high-quality extra virgin olive oil. Lately, I have been using Garcia de la Cruz for its smooth, well-rounded flavor. You will also need a little extra to brush on the grill grates so the chicken releases easily.

Balsamic Vinegar: For the best flavor, choose a balsamic vinegar labeled “aged,” ideally from Modena. It has a thicker texture and is a bit sweeter. That being said, any balsamic vinegar would work to make the marinade.

Honey: Adds a touch of natural sweetness. You can swap in brown sugar or white sugar if that’s what you have.

Dijon Mustard: Dijon has a stronger, tangier bite, which is what I am going for in this recipe. If you prefer a milder flavor, yellow mustard will work as well.

Garlic: I like to use freshly minced garlic in marinades for its stronger flavor, but if you prefer something milder, garlic powder works as well.

For the Caprese Topping:

Tomatoes: I prefer cherry or grape tomatoes in this recipe, as they are sweeter. However, larger heirloom or beefsteak tomatoes can also be used; just chop them into bite-sized pieces.

Basil: Fresh basil leaves add that classic Caprese finish. Tear them gently so they release their aroma without bruising too much. Alternatively, you could use store-bought pesto or make a batch of my Basil Pesto Vinaigrette for easy drizzling.

How to Make Juicy Grilled Chicken Caprese

The beauty of this recipe is that it works whether you’re making it the day of or marinating the chicken a day ahead. Either way, it comes together easily: grill the marinated chicken, melt some fresh cheese on top, and finish with a quick tomato topping.

Here’s how I make it, step by step:

A collage of images showing chicken before and after it is pounded.

Step 1 – Pound the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels to help prevent the mallet from slipping (just a safety tip). Cover with plastic wrap and gently pound each piece to about ¾-inch thickness so they cook evenly from edge to center.

A collage of images showing chicken marinade.

Step 2 – Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper until the mixture looks smooth. This is the same base as my Balsamic Chicken Marinade, which you can also use on its own for a quick and flavorful grilled chicken dinner.

If you want to get a head start, you can prepare the marinade the day before and store it in the fridge. Then, let it come to room temperature before using.

Let the chicken marinate at room temperature for 30 minutes or an hour while you prepare the garnish, or refrigerate for up to overnight or no longer than 24 hours.

Tomato topping for grilled Caprese chicken.

Step 3 – Make the Caprese Garnish: In a medium bowl, combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Toss gently so the tomatoes keep their shape; overmixing can cause them to become mushy.

Add the torn basil right before serving as well, to keep it fresh. If you prepare the garnish too far in advance, the basil may wilt, and the tomatoes will release more liquid.

A collage of images showing the chicken grilled and with mozzarella on top.

Step 4 – Grill the Chicken: Preheat your grill to medium-high heat, about 450°F (232°C). This higher heat helps sear the outside quickly, locking in the juices and creating those beautiful grill marks.

Once the grill is ready, clean the grates thoroughly to remove any leftover bits, then brush them with oil to prevent sticking. Remove the chicken from the marinade and let the excess drip off to avoid flare-ups.

Place the chicken on the grates and cook for 4 to 5 minutes on the first side without moving it, which helps the sear marks form and keeps the meat from tearing when flipped. Cook for another 3 to 4 minutes on the second side, or until the thickest part of the chicken reaches 160-165°F (71-74°C) on a meat thermometer.

If you do not have a thermometer, look for clear juices running from the thickest part and a firm, springy texture when pressed.

Step 5 – Melt the Mozzarella and Rest: Top each chicken breast with two thin slices of mozzarella. Reduce the heat to medium-low, cover the grill, and cook until the cheese melts, about 3-4 minutes. During my testing, I found that two thinner slices melt more evenly than one thick slice, which can leave the center unmelted and cause the chicken to dry out.

If your grill has a warming rack, move the chicken there to hold the heat without overcooking. Otherwise, simply turn the grill off, close the lid, and let the chicken sit for 3-4 minutes.

Transfer the chicken to a platter, cover loosely with foil, and rest for 5-10 minutes so the juices redistribute and every bite stays juicy.

Caprese chicken on a plate garnished with tomatoes and basil.

Step 6 – Garnish and Serve: Top each chicken breast with the tomato-basil garnish, and feel free to drizzle some of the tomato juices on top; they’ll make the chicken even juicier. Serve right away while the chicken is still warm and the cheese is still melty.

Make-Ahead, Storage, and Freezing Tips

Make Ahead: You can marinate the chicken and keep it in the refrigerator for up to 24 hours before cooking. I do not recommend making the tomato basil topping in advance, as it will become soggy as it sits. It is best to make it right before serving.

Storage and reheating: Store leftover mozzarella grilled chicken in an airtight container in the refrigerator for up to 3 days. Keep the tomato-basil garnish separate to keep the chicken from getting soggy.

When reheating, warm the chicken gently in a covered skillet over low heat (with a splash of water) or in a 300°F (150°C) oven until heated through. Try to skip the microwave if possible, as it can make the chicken rubbery and overcook the cheese.

Freezing: I don’t recommend freezing the recipe fully assembled, since fresh mozzarella and tomatoes don’t thaw well.

For the best results, freeze the cooked chicken separately once it has cooled completely. Wrap each piece tightly in plastic wrap, place it in a freezer-safe bag, and freeze it for up to 2 months. When ready to serve, thaw overnight in the refrigerator. Reheat gently, then add fresh mozzarella slices during the last couple of minutes of warming. Finish with the tomato-basil topping.