Grilled Chicken Caprese with Balsamic (Printable Version)

Tender grilled chicken over fresh tomatoes, mozzarella, and basil with sweet balsamic reduction.

# The Ingredients You'll Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 8 ounces fresh mozzarella, sliced
10 - 1/2 cup fresh basil leaves
11 - 1/4 small red onion, thinly sliced

→ Balsamic Glaze

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Finishing

14 - 2 tablespoons extra-virgin olive oil
15 - Salt and pepper to taste

# Step-by-Step Instructions:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Transfer to a cooling vessel.
02 - In a shallow dish, whisk together olive oil, Italian herbs, garlic powder, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Allow to marinate for 10 minutes.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes. Slice into strips.
04 - Arrange mixed greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Scatter red onion slices if desired.
05 - Place sliced grilled chicken over the salad. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Generously drizzle balsamic glaze over the composed salad. Serve immediately while chicken is warm.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all afternoon.
  • The balsamic glaze transforms from a simple reduction into pure magic that makes every component sing.
  • You can prep everything ahead and assemble just before serving, which means less stress when guests arrive.
02 -
  • Overcooked chicken will ruin the whole experience, so start checking for doneness at 6 minutes—a meat thermometer reading 165 degrees is your friend.
  • The balsamic glaze must cool completely or it will wilt the greens and mozzarella, so don't rush this step even though it feels like forever waiting.
03 -
  • Let your chicken rest after grilling even though it feels counterintuitive, because cutting into hot meat releases all those precious juices onto the plate instead of keeping them inside the chicken where they matter.
  • If your tomatoes are good but not great, a tiny pinch of sugar in the balsamic reduction can balance acidity and make everything taste brighter and more cohesive.
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