Grilled Chicken Caprese – Big Flavor, Easy Prep!
If you love fresh, bold flavors with minimal effort, this Grilled Chicken Caprese is your new weeknight hero!
Juicy, marinated chicken is grilled to perfection, then topped with creamy buffalo mozzarella, sweet grilled tomatoes, and fragrant basil.
A drizzle of balsamic glaze ties it all together for a restaurant-quality meal in just 25 minutes.
Whether you’re looking for a low-carb dinner or a crowd-pleasing summer dish, this recipe delivers fast prep and big flavors—with ingredients you probably already have.
Let’s fire up that grill!
For Grilled Chicken Caprese
- Chicken Breasts – Skinless and boneless, perfect for soaking up the marinade and grilling beautifully.
- Olive Oil – Adds richness and helps the chicken stay juicy while grilling.
- Balsamic Vinegar – Gives the chicken a tangy, slightly sweet depth of flavor.
- Garlic – A key ingredient that brings bold, aromatic flavor.
- Dried Oregano & Basil – Classic Italian herbs that enhance the taste of the marinade.
- Salt & Black Pepper – Essential for seasoning and bringing out the flavors.
- Roma Tomatoes – Grilled slices add a fresh, slightly smoky sweetness.
- Buffalo Mozzarella – Creamy and soft, it melts beautifully over the warm chicken.
- Fresh Basil – Brings a burst of freshness and a signature Caprese touch.
- Balsamic Glaze – Drizzled on top for an extra layer of sweet and tangy flavor.
Grilled Chicken Caprese with Buffalo Mozzarella
Ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp salt
- 1 pinch cracked black pepper (to taste)
- 4 boneless, skinless chicken breasts
- 1 Roma tomato, sliced
- 4 slices buffalo mozzarella
- 4 tbsp fresh basil, shredded
- 2 tbsp balsamic glaze or reduction (store-bought or homemade)
Instructions
Marinate the Chicken:
- In a large shallow bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, basil, salt, and black pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes (if time allows).
Grill the Chicken & Tomatoes:
- Preheat the grill to medium heat. Cook the chicken for 5-6 minutes per side, or until fully cooked and slightly charred. While grilling the chicken, place tomato slices on the grill and cook for 1-2 minutes per side.
Assemble the Caprese Chicken:
- Once the chicken is done, top each breast with a slice of buffalo mozzarella and a grilled tomato slice. Let the residual heat melt the cheese slightly.
Garnish & Serve:
- Sprinkle shredded basil over the top and drizzle with balsamic glaze. Serve immediately and enjoy!
Can I bake it instead of frying?
Absolutely! If you prefer a healthier option, bake at 400°F (200°C) for 15-20 minutes until golden and cooked through. Lightly spray or brush with oil before baking for extra crispiness.
How do I keep the breading from falling off?
Make sure to:
- Pat the chicken dry before breading.
- Follow the flour → egg → Parmesan-panko order.
- Press the coating firmly and let the breaded chicken rest for a few minutes before cooking.
Can I prep this ahead of time?
Yes! Bread the chicken and store it in the fridge for up to 4 hours before cooking. This helps the coating stick even better!
What sides go well with this?
So many options! Try:
- Mashed potatoes or roasted potatoes for a comforting meal.
- Steamed or roasted veggies for a balanced plate.
- Pasta or a fresh salad for a lighter touch.
How do I store and reheat leftovers?
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F (190°C) oven for 10 minutes to keep it crispy. Avoid microwaving—it makes the crust soggy!
Pro tip: Leftovers make an amazing chicken sandwich or wrap!
