Grilled Chicken Caprese
This Grilled Chicken Caprese brings together juicy grilled chicken, melted mozzarella, fresh tomatoes, basil, and a sweet balsamic glaze. It's an impressive yet simple main course that's ready in about 30 minutes, perfect for any weeknight dinner.
Equipment
- Grill
- Small saucepan
Ingredients
For the Chicken
- 4 chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
- 4 slices mozzarella
- 4 slices tomato
- 2 tablespoons basil (sliced)
For the Balsamic Reduction
- 1/2 cup balsamic vinegar
- 2 tablespoons light brown sugar
Instructions
Grill the Chicken
- Heat the grill to medium high, then season the chicken breasts all over with Italian seasoning, garlic powder, onion powder, salt, and pepper. The seasoning should coat the surface evenly so each piece develops flavor as it grills.
- Lightly coat the grill with non stick cooking spray and place the chicken on the hot grates. When the chicken releases easily from the grill, that usually means the sear has set and the surface is browning properly.
- Cook the chicken until it is almost done, then place 1 slice mozzarella on each breast and close the grill for a few more minutes. Pulling the chicken just shy of done helps because it keeps cooking a bit while the cheese softens and melts.
- Transfer the chicken to a serving plate and top each piece with tomato and basil. Finish with warm balsamic reduction right before serving so the basil stays bright and the tomatoes stay fresh.
Make the Balsamic Reduction
- Combine the balsamic vinegar and light brown sugar in a small saucepan and bring it to a gentle simmer for 10 min. As it reduces by half, the aroma gets sweeter and more concentrated, and the glaze should coat the back of a spoon instead of looking watery.
Notes
For Even Cooking: To ensure the chicken cooks evenly, pound the breasts to a uniform 3/4-inch thickness before you season and grill them.
Doneness Tip: For the juiciest results, use a meat thermometer and remove the chicken from the grill as soon as it reaches an internal temperature of 165°F.
Glaze Consistency: A proper balsamic reduction should be thick enough to coat the back of a spoon. If it seems thin, continue to simmer it until it thickens and looks glossy.
Storage: If you have leftovers, store the chicken separately from the fresh tomato and basil toppings to prevent them from becoming soggy. Add toppings after reheating for the best texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.