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This grilled chicken caprese transforms ordinary chicken breasts into a restaurant-worthy dish in just 30 minutes. The classic Italian flavors of fresh mozzarella, ripe tomatoes, and aromatic basil complement the perfectly grilled chicken, while a homemade balsamic reduction adds the perfect sweet-tangy finish that brings everything together.
I first made this recipe when looking for a way to elevate basic grilled chicken for a summer dinner party. The combination was such a hit that it's become my go-to dish whenever I want something that feels special without requiring hours in the kitchen.
Ingredients
- Chicken breasts Boneless and skinless work best for even cooking and easy eating
- Italian seasoning Creates the perfect Mediterranean flavor profile without needing multiple spice jars
- Garlic powder Adds depth without the risk of burning that fresh garlic has on the grill
- Onion powder Provides subtle savory notes that complement the other flavors
- Salt and pepper Essential for bringing out all the other flavors
- Mozzarella cheese Fresh is best but pre-sliced works well too for convenience
- Tomato slices Choose ripe but firm tomatoes that won't fall apart on the grill
- Fresh basil The aromatic heart of caprese a must for authentic flavor
- Balsamic vinegar Select a good quality vinegar as it will reduce to become your sauce
- Light brown sugar Balances the acidity of the vinegar creating a perfectly balanced reduction
Step-by-Step Instructions
- Prepare the grill
- Preheat your grill to medium-high heat around 375-400°F. This temperature gives you beautiful grill marks without drying out the chicken. Take time to thoroughly clean the grates and oil them to prevent sticking.
- Season the chicken
- Lay out your chicken breasts and season both sides generously with Italian seasoning, garlic powder, and onion powder. Don't be shy with the salt and pepper as some will fall off during grilling. Press the seasonings gently into the meat to help them adhere.
- Start the balsamic reduction
- Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Stir until sugar dissolves completely, then reduce heat to maintain a gentle simmer. Keep an eye on it as it cooks down it can go from perfect to burnt quickly.
- Grill the chicken
- Place seasoned chicken on the preheated grill and cook for about 5-7 minutes on the first side. You'll know it's ready to flip when it releases easily from the grates. Flip and continue cooking until internal temperature reaches about 155°F.
- Add the cheese
- Top each chicken breast with a slice of mozzarella while still on the grill. Close the lid to create an oven-like environment that melts the cheese perfectly, about 2-3 minutes more. The chicken should reach a final temperature of 165°F.
- Assemble and serve
- Transfer chicken to serving plates and immediately top with a slice of tomato and fresh basil ribbons. Drizzle with your homemade balsamic reduction while still warm for maximum flavor impact.
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The first time I made this recipe, I accidentally reduced my balsamic vinegar too much and it hardened like candy when it cooled. Now I always take it off the heat when it's still a bit thinner than I want since it continues to thicken as it cools. That little mistake taught me the perfect timing for a silky reduction that coats a spoon but still drizzles beautifully.
Make-Ahead Tips
This dish comes together quickly, but you can still prep elements ahead of time to make dinner even faster. Season the chicken and store it covered in the refrigerator for up to 24 hours before cooking. The balsamic reduction can be made up to a week in advance and stored in an airtight container in the refrigerator just warm it gently before serving.
Ingredient Substitutions
If you're watching carbs, you can omit the brown sugar in the balsamic reduction or replace it with a tablespoon of honey. For a dairy-free version, substitute dairy-free mozzarella or skip the cheese entirely and double up on the tomatoes and basil. Chicken thighs can replace chicken breasts for a more budget-friendly option with juicier results just adjust cooking time accordingly.
Serving Suggestions
This grilled chicken caprese pairs beautifully with a simple arugula salad dressed with olive oil and lemon juice. For a more substantial meal, serve alongside roasted rosemary potatoes or a light pasta tossed with olive oil and garlic. A glass of Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly.
The Story Behind Caprese
Caprese salad originated on the Italian island of Capri and represents the colors of the Italian flag red tomatoes, white mozzarella, and green basil. This grilled chicken version maintains those traditional elements while adding protein for a complete meal. The addition of balsamic reduction is actually an American adaptation that has become widely popular for its ability to unite all the flavors.
Common Queries
- → Can I make this chicken caprese in the oven?
Yes! Bake the seasoned chicken at 375°F (190°C) for about 20-25 minutes, adding the mozzarella during the last 5 minutes. Then top with tomato, basil, and balsamic reduction.
- → How do I know when the balsamic reduction is ready?
The reduction is ready when it has thickened enough to coat the back of a spoon and has reduced by approximately half its original volume, which takes about 10 minutes of simmering.
- → Can I prepare the balsamic reduction ahead of time?
Absolutely! The balsamic reduction can be made up to a week in advance and stored in an airtight container in the refrigerator. Warm it slightly before serving.
- → What sides pair well with this chicken dish?
Great accompaniments include roasted vegetables, garlic bread, a simple green salad, or pasta tossed with olive oil and Parmesan.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully in this dish. They may require slightly longer cooking time but offer more moisture and flavor.
- → Is there a substitute for fresh basil?
While fresh basil provides the authentic caprese flavor, you can substitute with dried basil (use about 2 teaspoons) or even fresh spinach with a small amount of dried basil for flavor.