Save This
Caprese grilled chicken brings the vibrant flavors of Italy to your table with almost no fuss. Tender, juicy chicken breasts are grilled simply and finished with melty mozzarella, sweet cherry tomatoes, and fresh basil. Every bite feels bright and summery, yet the recipe uses ingredients you can easily find year-round.
The first time I tried this, I was amazed at how such basic ingredients could come together for something so elegant. It is now my go-to when I want to cook outdoors for friends and still have a calm evening.
Ingredients
- Chicken breasts: choose boneless and skinless for even grilling and easy eating always look for plump cuts with no excess liquid in the packaging
- Olive oil: brings out the natural juiciness of chicken and keeps the grill from sticking go for extra virgin for the freshest taste
- Dried Italian herbs: provide that classic Mediterranean aroma if you have fresh herbs, chop some to sprinkle in at the end
- Garlic powder: a shortcut to building flavor without mincing garlic by hand
- Salt: seasons the chicken thoroughly always taste your salt firsthand some brands pack a heavier punch
- Black pepper: adds a gentle kick use freshly cracked if you have a mill for the brightest note
- Cherry tomatoes: packed with sweetness and juiciness smaller tomatoes hold their shape on the grill or mixed into the topping
- Fresh mozzarella: creamy and rich this cheese turns melty and luscious look for mozzarella packed in water for softest texture
- Fresh basil: nothing tastes more like summer stack the leaves and slice into ribbons just before serving for max flavor
- Balsamic glaze: optional but worth it for a sweet tangy finish you can buy it or simmer balsamic vinegar until thickened
Step-by-Step Instructions
- Preheat the Grill:
- Set your grill or grill pan to medium high heat and allow it to warm fully. This ensures even searing and gives the chicken those gorgeous grill marks.
- Season the Chicken:
- Blot the chicken breasts dry with a paper towel to help the spice rub stick. Coat both sides evenly with olive oil, then sprinkle over the herbs, garlic powder, salt, and black pepper. Gently rub everything into the chicken so it adheres well.
- Grill the Chicken:
- Place the chicken breasts onto the preheated grill. Cook uncovered for about six to eight minutes per side. Watch for the sides to turn opaque and for juices to run clear. The internal thermometer should read one hundred sixty five degrees Fahrenheit.
- Prepare the Toppings:
- While the chicken cooks, toss halved cherry tomatoes with a tiny pinch of salt. This draws out their sweetness and a little juice.
- Add the Mozzarella:
- In the last two minutes of grilling, lay mozzarella slices on top of each piece of chicken. Close the grill lid so the cheese softens and melts slightly into the meat.
- Assemble and Garnish:
- Take the finished chicken off the grill and place onto a serving platter. Top generously with the juicy tomatoes and a scattered handful of fresh basil. If desired, drizzle lightly with balsamic glaze.
- Serve:
- Bring straight to the table and enjoy hot while the cheese is creamy and the basil is vibrant.
Save This
My favorite part is how the mozzarella melts over the smoky chicken. One summer, my family ate this almost weekly on our back porch while the tomatoes were at their peak. The kitchen always smelled incredible as soon as the basil hit the hot chicken.
Storage Tips
Cool any leftovers completely before storing. Stack in an airtight container and keep in the refrigerator for up to three days. To reheat, use a microwave at low power in short bursts or warm gently in a covered skillet with a few drops of water to keep the chicken moist.
Ingredient Substitutions
If you cannot find cherry tomatoes, grape tomatoes or even diced garden tomatoes will do. For the cheese, slices of provolone or shredded part skim mozzarella melt nicely. Fresh spinach works as a replacement for basil if that is what you have on hand. You can also use boneless chicken thighs instead of breasts for juicier meat.
Serving Suggestions
Serve over a pile of arugula or baby greens for added nutrition and peppery bite. This chicken pairs beautifully with a chilled glass of white wine and a loaf of rustic bread for mopping up any juices. For a more filling meal, offer alongside garlic roasted potatoes or a chilled pasta salad.
Cultural and Historical Context
Caprese originated as a simple salad from the island of Capri featuring just tomatoes, mozzarella, basil, olive oil, and salt. Layering these classic ingredients over a grilled chicken breast transforms a salad into a hearty Italian main dish while keeping all the beloved flavors intact. It is a perfect example of Italian cucina povera philosophy—use humble, perfectly fresh ingredients and let them shine.
Save This
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can replace breasts. They stay juicy and add extra flavor when grilled.
- → How do I keep chicken breasts from drying out on the grill?
Brush with olive oil and avoid overcooking. Grill until internal temperature reaches 165°F for juicy results.
- → What type of mozzarella is best for topping?
Fresh mozzarella works best. Slice or tear it and add on top of the chicken for a melty, creamy finish.
- → Can I prepare this dish without a grill?
Yes, use a grill pan or skillet on the stovetop and follow the same instructions for equally tasty results.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Always check for cross-contamination in packaged products if needed.
- → How can I add more flavor?
Marinate the chicken in olive oil, herbs, and garlic before grilling, or add a splash of balsamic glaze for richness.