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.
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:
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.
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.
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.
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.
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.
Expert Tips for the Best Caprese Grilled Chicken
While this Caprese grilled chicken recipe is simple to put together, I wanted to include a few extra tips that I learned during my recipe testing to help you achieve juicy chicken with perfectly melted cheese every time.
- Slice mozzarella while it’s cold, serve it at room temp: Fresh mozzarella is easiest to slice when it’s cold from the fridge. However, it melts more evenly if you let it warm up slightly before grilling. I recommend slicing it right after you prep the marinade, then letting it sit at room temperature while the chicken marinates.
- Don’t grill straight from the fridge: If you marinated your chicken overnight, let it rest on the counter for 20-30 minutes before grilling. Cold chicken takes longer to cook through and can dry out before the center is done.
- Rest the chicken after grilling: Let the chicken rest for 5-10 minutes after it comes off the grill. This allows the juices to redistribute throughout the meat, keeping it moist and tender when it comes time to slice.
- Check doneness with a digital thermometer: The most reliable way to know your chicken is cooked through is to check that the thickest part reaches 165°F (74°C).
- Prevent flare-ups: Let any excess marinade drip off before placing the chicken on the grill. Too much oil or sugar on the grates can cause flare-ups and burnt spots.
- Basil: For the freshest taste and presentation, I recommend tearing fresh basil leaves instead of slicing them. The tearing method helps prevent bruising and keeps the basil’s color and aroma intact.
What to Serve With Caprese Grilled Chicken?
This grilled mozzarella chicken is one of those mains that goes with just about everything. It’s light but still filling, and that fresh tomato-basil topping makes it easy to pair with all kinds of sides. Here are a few of my favorite pairings:
- With fresh green salads: You can’t go wrong with a crisp salad. My Spring Mix Salad adds a pop of color and has a tangy dressing, while my Butter Lettuce Salad is light, fresh, and goes perfectly with the chicken.
- Alongside roasted vegetables: When I want an easy dinner side, roasted veggies are my go-to. My Eggplant Involtini is rich and cheesy, and my Baked Breaded Eggplant has the best crunch.
- With pasta: For a more filling dinner,pair it with something creamy or buttery. My Lemon Ricotta Pasta keeps things bright, while my Garlic Butter Pasta is cozy and comforting.
- With warm bread: A side of my Garlic Bread in the Air Fryer or Olive Bread is perfect for soaking up every drop of tomato-basil juice.
- Over grains: Serve it over a bed of Vermicelli Rice or Lemon Quinoa to make it a complete, satisfying meal that also captures those flavorful juices.
FAQs
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.
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.
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.
More Caprese Recipes You Might Like
Caprese flavors are just too good to stop at one recipe, so if you’re craving more of that tomato, mozzarella, and basil magic, here are a few of my favorites.
- My Eggplant Caprese layers grilled eggplant with juicy tomatoes, creamy mozzarella, and fresh basil for a simple vegetarian option.
- For an easy lunch, try my Chicken Caprese Sandwich, which brings together the same fresh tomato, mozzarella, and basil combination on a soft bun.
- When you’re craving something light and refreshing, my Caprese Pasta Salad is a fresh twist on pasta night.
- If pizza is on the menu, my Caprese Pizza tops a crisp crust with fresh mozzarella, tomatoes, and basil for a simple yet comforting dinner.
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Photos by Tanya Pilgrim.
Grilled Caprese Chicken Recipe
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts, 6-8 ounces each
- ½ cup balsamic vinegar
- ¼ cup olive oil, plus more for cooking and for grill grates
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces fresh mozzarella, sliced ¼ -inch thick (about 6 slices)
Tomato Garnish
- 1 cup cherry tomatoes, cut in half or quartered if too big
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, torn, plus more as garnish
- 4 tablespoons of balsamic glaze, optional
Instructions
- Place the chicken breasts on a cutting board and pat them dry with paper towels. Place a sheet of stretch film over the chicken and pound it to ¾-inch thickness. Repeat the same process for the rest of the chicken breasts and set them aside.
- To make the marinade, in a large bowl, whisk together ½ cup of balsamic vinegar, ¼ cup of olive oil, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 cloves of minced garlic, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
- Add the chicken breast to the bowl, ensuring it is fully submerged in the liquid. Cover with plastic wrap and let them sit on the counter while you work on the garnish and preheat the grill.*
- To make the caprese garnish, place 1 cup of halved cherry tomatoes, 1 clove of minced garlic, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper in a bowl. Toss to combine. Add the torn basil leaves and set them aside.
- When ready to cook, preheat the grill over medium-high heat, about 450°F (232°C). Once hot, scrape the grates to remove any food residue and oil the grates.
- Remove the chicken breasts from the marinade, letting the excess drip off, and place them on the hot grill. Grill for about 4-5 minutes, flip, and then cook for another 3-4 minutes. Check with a meat thermometer to ensure that the internal temperature registers somewhere between 160-165°F (71-74°C).
- Place the mozzarella slices (2 slices on each chicken) over the chicken breasts, turn the heat to medium-low, cover the grill, and continue to cook until the cheese is slightly melted for about 3-4 minutes.
- If your grill has a wire shelf on top (inside the lid), place the chicken on it to prevent further cooking (and potentially drying).
- Transfer the chicken breasts to a large platter and cover loosely with foil. Let them rest for 5-10 minutes.
- Right before serving, garnish the chicken with the tomato salad we made earlier.
- If using, drizzle it with balsamic glaze and serve while still warm.
Notes
- Yield: This recipe makes 4 caprese chicken, which is ideal for serving 4 people. The nutritional values below are per serving and do not include the calories coming from the optional balsamic glaze.
- Marinating time: If you have more time, you can marinate the chicken in the fridge for up to 2 hours or overnight. Be sure to take it out of the fridge 30 hours before grilling so that the chicken is not super cold when it hits the hot grill.
- Grill pan: If grilling outside is not an option, you can also cook the chicken in a grill pan.
- Baked Version: No grill (or grill pan)? No problem! While I love the smoky flavor of grilled Caprese chicken, the baked version is just as easy to prepare. Start by marinating the chicken as written. Then place it on a parchment-lined baking sheet and bake in a preheated 400°F (204°C) oven for 18-22 minutes, or until the thickest part reaches 165°F (74°C) on a meat thermometer. During the last 3-4 minutes, add the mozzarella slices on top so they melt evenly. Once done, spoon the fresh tomato-basil mixture over the chicken and serve while it’s still warm and juicy.
- Storing leftovers: Place leftovers 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this tonight for dinner, and it hit the spot! I wanted something light, simple to make, and delicious. I had some leftovers, so I’ll be enjoying again tomorrow for a quick lunch!!
This music to my ears. I am thrilled to hear that you liked it Victoria.