Simple to prepare and bursting with bright, fresh flavors, this Grilled Chicken Caprese will be the highlight of your outdoor summer cooking. Tender chicken breasts are marinated, grilled to perfection, and finished with a layer of pesto, creamy mozzarella, and ripe tomato slices. Start to finish, it comes together in less than 35 minutes – perfectly simple, delicious and looks gorgeous, too!
Let’s Caprese Everything
Originating in Capri, a classic caprese salad couldn’t be simpler or more delicious. Aside from salt and pepper, you need just 4 ingredients to make it: ripe tomatoes, creamy fresh mozzarella, plenty of fresh basil and the best olive oil you can afford. That’s it, a perfect and sublime combination that proves less truly is more.
Today, we’re taking that beloved flavor combination and turning it into a satisfying main dish: Grilled Chicken Caprese. Tender chicken cutlets are quickly pounded for even cooking, then marinated to ensure they stay juicy and flavorful. As the chicken grills, it’s brushed with a swirl of basil pesto and topped with thick slices of fresh mozzarella. Once the cheese melts into milky puddles, it’s all finished with juicy, sun-ripened tomato slices and loads of torn fresh basil leaves for bursts of freshness.
What I love most about this recipe, is that pretty much everything happens on the grill which means the cooking is fuss-free and the clean-up is very minimal. You’ll also be pleasantly surprised that thanks to the pesto, melty cheese, and juicy tomatoes the chicken breast will be incredibly juicy and flavorful, even if their slightly overcooked.
Serve this chicken caprese alongside a simple green salad and/or this smashed potato salad and you have yourself the perfect easy-but-fancy summer grilling menu for a weeknight dinner or for serving guests!
Key Ingredients
- Balsamic glaze – Italians do not add balsamic vinegar to their caprese salad. In fact, there is an Italian restaurant we frequent that goes as far as writing on their menu that they will not add balsamic vinegar to their caprese salad, even if you request it. Alrightty, then. But this is chicken caprese, and I find a drizzle of balsamic glaze makes it all extra delicious. I use a store-bought balsamic glaze but if you can’t find it, you can easily make your own (I include instructions in the recipe notes).
- Chicken Breast – For this caprese chicken recipe, boneless, skinless chicken breasts are the ideal choice. Their mild flavor and lean texture provide the perfect backdrop for the juicy tomatoes, the fragrant basil, the creamy mozzarella, and the tangy balsamic.
- Fresh mozzarella – You really want to use fresh mozzarella for this recipe, not the hard mozzarella. I get mine at Costco which is more affordable. Buffalo mozzarella is exquisite but I rather splurge on it for a raw caprese salad when it’s not getting melted.
- Tomatoes – Use the tastiest tomatoes you can find. If tomatoes aren’t in season, vine-ripened will likely be your best choice.
- Pesto – For this recipe you can use homemade or store-bought pesto. While I wait for my basil to grow in my garden, I have been buying, and really enjoying, this refrigerated pesto from Costco.
Variations
Make it Vegetarian —> If you need a delicious vegetarian version of this, use portobello mushrooms. Follow the written recipe but grill the mushrooms a few minutes less than the chicken.
Use cherry tomatoes —> If you prefer to use cherry tomatoes, slice them in half and toss with olive oil, salt and pepper to make a salsa-like topping.
Make it Spicy —> For a little kick of heat, add 1/2 teaspoon red chili flakes to the marinade.
How To Make Grilled Chicken Caprese
Stovetop instructions can be found in the recipe notes below.
- Prepare marinade. In a large bowl or glass container, mix the olive oil, balsamic, red wine vinegar, Italian seasoning, garlic, salt, and pepper. Set aside.
- Pound and marinate the chicken. Pounding the chicken ensures it will cook faster and not dry out. This also helps with the pieces cooking evenly. As you pound each piece, add it to the marinade, tossing and flipping to coat well. Set aside to marinate for 15 minutes or so.
- Prepare the grill. While the chicken is marinating, Heat the grill over medium-high heat and oil the grates.
- Grill the chicken. Cook the chicken over for about 3 to 4 minutes per side, or until grill marks appear and the chicken is almost, but not fully, cooked through. The lid should be closed throughout the cooking process.
- Top chicken with pesto and mozzarella. Lower heat to medium, spoon a bit of basil pesto over each piece of chicken and top with 1 or 2 slices of mozzarella. Cover and cook until the cheese is just melted, about 2 minutes more.
- Remove from heat and finish. Transfer chicken to a platter and top each piece with tomato slices. Season the tomatoes with salt and pepper to taste then drizzle with a little olive oil and balsamic glaze. Garnish with a handful of torn basil leaves—the more the better!
Serving Suggestions
If I make this chicken caprese on a weeknight, I like to keep it simple with just a salad on the side or some easy buttery noodles. If serving guests, risotto, lemon pasta, or boiled baby potatoes are my go-to. Here’s a few serving ideas:
- Pasta: We really enjoy this chicken caprese with spaghetti tossed with olive oil and lemon juice. If it’s the weekend and I have a little more time, I’ll serve it with pasta salads such as this Italian Pasta Salad, or this Arugula Pasta Salad.
- Rice and Risotto: You can serve the chicken caprese with a simple white or brown rice but I truly love it alongside a creamy risotto such as this Lemon Asparagus Risotto, or this Mushroom Risotto.
- Potatoes: Keep it simple with boiled baby potatoes tossed with butter or olive oil.
- Salad: To be honest, a some simple greens, tossed with red wine vingar and olive oil, is the only side you need to make this a fabulous complete meal. But if you want to go the extra mile, this Kale Caesar Salad, this Italian Salad, or even this Smashed Potato Salad would all be wonderful.
- Bread: On very lazy evenings, serve this Italian dish with Italian bread on the side and nothing more. Try it with this Focaccia, or a a loaf of crusty ciabatta.
My Best Tips For What To Do With The Leftovers
While this grilled chicken caprese is best enjoyed the day it is made, I love using the leftovers for easy lunches or a repeat-dinner the next day.
My favorite thing is to make ciabatta sandwiches with the leftovers (drizzled with lots of pesto!) or chopping up the chicken to throw into salads or pasta—so good!
See section below for how to store and reheat your leftovers.
Make Ahead, Storage And Reheating Tips
While this grilled chicken caprese is best enjoyed the day it is made, I love using the leftovers for easy lunches or even a repeat-dinner the next day. My favorite thing is to make sandwiches with the leftovers (drizzled with lots of pesto!) or chopping up the chicken to throw into salads or pasta—so good!
Make ahead. Chicken can be pounded, marinated and stored in the refrigerator up to 4 hours ahead. Don’t marinate longer than 4 hours or it could change the texture of the meat.
Storing: Leftover grilled Caprese chicken can be stored in an airtight container in the refrigerator for up to 4 days. To prevent the tomatoes from making the chicken soggy, it’s best to remove them before storing and add fresh ones when reheating.
Reheating: Oven: Preheat oven to 350°F. Place the chicken in a baking dish and cover loosely with foil to retain moisture. Heat for 10–12 minutes, or until warmed through. Add fresh tomato after reheating, if possible. Stovetop: Warm the chicken in a covered skillet over medium-low heat with a splash of water or broth to keep it from drying out. Heat until heated through. Microwave: Place chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. This method is convenient but may change the grilled texture slightly.
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Thank you!~Sandra
Grilled Chicken Caprese
Ingredients
- 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
- 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, to taste
Instructions
- In a large bowl or glass container, mix the olive oil, garlic, red wine vinegar, Italian seasoning, salt, and pepper. Set aside.
- Place each chicken piece between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/2-inch-thick slices. As you pound each piece, add it to the marinade, tossing and flipping to coat well. Set aside to marinate for 15 minutes or so.
- While the chicken is marinating, heat a grill to medium-high and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate).
- Grill chicken over direct heat, with lid closed, for 3 minutes (give it another minute if it has no grill marks). Flip the chicken and cook, with lid closed, for another 3 minutes, or until the internal temperature reaches 155ºF using an internal meat thermometer (it will continue cooking in the next step so it should not be fully cooked through).
- Lower heat to medium, spoon about 1 tablespoon basil pesto over each piece of chicken and top with 1 or 2 slices of mozzarella. Cover and cook until the cheese is just melted and the internal temperature of the chicken reads 165°F, about 3 minutes more.
- Transfer chicken to a platter and top each piece with tomato slices. Season the tomatoes with a pinch more salt and pepper to taste, then drizzle with a little olive oil and balsamic glaze. Garnish with a handful of torn basil leaves—the more the better!
Notes
- Stovetop Version: Prepare the chicken as directed up to the grilling step. Heat a tablespoon of olive oil in a large skillet over medium heat. When the oil begins to shimmer, sear the chicken until each side is golden and almost cooked through, about 3 to 4 minutes a side. Lower heat to med-low, then spoon a small layer of pesto over each piece of chicken. Top with two slices of fresh mozzarella, then cover the pan with a lid and let it cook just until the cheese melts and the chicken is fully cooked through (look for an internal temperature of 165°F). Transfer chicken to a platter and top each piece with tomato slices. Season the tomatoes with salt and pepper to taste then drizzle with a little olive oil and balsamic glaze. Garnish with a handful of torn basil leaves and serve with any remaining pesto on the side, if desired.
- Don’t skip pounding the chicken. Pounding the chicken helps it cook faster and stay juicy. Plus, creating an even thickness means all the pieces will cook at the same rate.
- Have your cheese sliced before you start grilling the chicken. The chicken needs your full attention while grilling so it doesn’t overcook. Have the pesto and cheese ready to go on it before you start grilling the chicken.
- Don’t overcook chicken. Chicken breasts are juiciest when not overcooked. The best way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees F.
- Don’t wait until the chicken is fully cooked to top with pesto and cheese. Once you top the chicken with pesto and cheese, it will need to cook a few more minutes to allow the cheese to melt so take this extra cooking time into account when testing the internal temperature.
- Leftovers: Grilled Caprese chicken can be stored in an airtight container in the refrigerator for up to 4 days. To prevent the tomatoes from making the chicken soggy, it’s best to remove them before storing and add fresh ones when reheating.
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