This grilled chicken caprese is the perfect marriage of smoky, charred chicken, creamy burrata, and a bright tomato-basil topping, all tied together with a drizzle of sweet, tangy balsamic glaze. It’s a healthy grilled chicken recipe that feels indulgent but stays refreshingly light.
Whether you’re planning a special dinner or just need an easy chicken caprese recipe for busy weeknights, this dish works every time. With just 35 minutes of active cooking, you’ll get a restaurant-quality meal bursting with flavor and freshness.
What makes this recipe unique? Perfectly marinated chicken ensures every bite is tender and juicy, while pan-roasted tomatoes add a touch of summery sweetness.
Add to that a ball of luscious burrata and a homemade balsamic reduction that’s glossy and rich, and you’re in for a real treat. Trust me, you’ll want to bookmark this one!
My Story Behind This Grilled Chicken Caprese
The first time I developed this recipe, I wanted something that brought together the rustic simplicity of Italian flavors with the smoky char of grilling.
Picture this: I was hosting a summer dinner with friends, and I needed a dish that screamed “special occasion” without being fussy. That’s when the idea for this caprese chicken with balsamic glaze came to life.
I’ve always loved the contrast between creamy burrata and tangy balsamic glaze. After testing a few marinades, I perfected the combination of olive oil, honey, and Italian seasoning to infuse the chicken with maximum flavor while keeping it moist.
The results? A burrata chicken dish that’s now a summer staple in my house. Your family and friends will love it just the same.
Grilled Chicken Caprese Ingredients
For the Balsamic Glaze:
- ½ cup balsamic vinegar (or use store-bought balsamic glaze)
For the Chicken:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1–1 ¼ lb boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
For the Tomato-Burrata Topping:
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓–½ cup thinly sliced fresh basil leaves
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves
How to Make Grilled Chicken Caprese
- Optional: To make homemade balsamic glaze, bring ½ cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until reduced by half (10–15 minutes). Let it cool—this step can be done up to 4 days ahead.
- Prepare the marinade by whisking together olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper in a large shallow dish. Add the chicken, turning to coat both sides, then cover and marinate for 30 minutes to 8 hours in the refrigerator.
- Preheat your grill (or grill pan) to medium-high heat, about 400°F. Remove the chicken from the marinade, allowing excess to drip off, and discard used marinade. Grill the chicken for 5–6 minutes per side, or until the thickest part reaches 165°F. Let rest briefly.
- While the chicken is cooking, combine halved cherry tomatoes, olive oil, and a pinch of salt in a bowl. Gently fold in fresh basil just before serving to keep the herbs bright and fresh.
- Plate each grilled chicken breast and top with burrata (quartered or halved), a generous serving of tomato-basil salad, and a drizzle of balsamic glaze. Finish with flaky sea salt and fresh black pepper. Serve immediately and enjoy!
My Chef Tips for the Best Grilled Chicken Caprese
- Use fresh, high-quality ingredients: This recipe highlights simple flavors, so fresh burrata, vibrant basil, and sweet ripe tomatoes make all the difference.
- Don’t over-marinate: The chicken only needs 30 minutes to soak up flavor. If you go beyond 8 hours, the acid in the balsamic vinegar could begin to toughen the meat.
- Get the grill hot: A preheated grill ensures gorgeous grill marks and keeps the chicken from sticking.
- Room-temperature burrata: Take the burrata out of the fridge about 20 minutes before serving so it’s soft and creamy.
- Prep ahead: The balsamic glaze and tomato-basil salad can be made in advance to save time when assembling the dish.
Grilled Chicken Caprese FAQs
Can I substitute burrata with another cheese?
Yes, fresh mozzarella is a good alternative if you can’t find burrata. It won’t have the same creamy center, but it still works beautifully in this dish.
Is this a healthy grilled chicken recipe?
Definitely! This recipe is protein-packed and naturally low in carbs. It’s a fantastic healthy option for summer grilling.
Can I make this recipe ahead of time?
You can prepare the balsamic glaze and marinate the chicken up to 8 hours in advance. Grill the chicken fresh for the best flavor and texture.
What sides pair well with this dish?
Try serving it with crusty bread, a side salad, or roasted vegetables to complement the freshness of the grilled chicken caprese.
Ready to Make This Grilled Chicken Caprese?
Whether you’re hosting friends or whipping up a quick weeknight meal, this grilled chicken caprese will wow everyone at the table. The balance of creamy burrata, smoky chicken, and tangy balsamic glaze is irresistible. I can’t wait to hear how you like it—what’s your favorite way to enjoy chicken caprese? Share your tips and tag me in your creations!
Happy cooking!
Grilled Chicken Caprese with Burrata and Balsamic Glaze
Ingredients
- ½ cup balsamic vinegar (or use store-bought balsamic glaze) For the Balsamic Glaze
- 2 tablespoons extra virgin olive oil For the Chicken
- 2 tablespoons balsamic vinegar For the Chicken
- 2 teaspoons dried Italian seasoning For the Chicken
- 1 teaspoon pure honey For the Chicken
- ½ teaspoon fine salt For the Chicken
- ¼ teaspoon black pepper For the Chicken
- 1–1 ¼ lb boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions For the Chicken
- 1 pint (2 cups) cherry or grape tomatoes, halved For the Tomato-Burrata Topping
- 2 teaspoons extra virgin olive oil For the Tomato-Burrata Topping
- Pinch of fine salt For the Tomato-Burrata Topping
- ⅓–½ cup thinly sliced fresh basil leaves For the Tomato-Burrata Topping
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves For the Tomato-Burrata Topping
Instructions
- Optional: To make homemade balsamic glaze, bring ½ cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until reduced by half (10–15 minutes). Let it cool—this step can be done up to 4 days ahead.
- Prepare the marinade by whisking together olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper in a large shallow dish. Add the chicken, turning to coat both sides, then cover and marinate for 30 minutes to 8 hours in the refrigerator.
- Preheat your grill (or grill pan) to medium-high heat, about 400°F. Remove the chicken from the marinade, allowing excess to drip off, and discard used marinade. Grill the chicken for 5–6 minutes per side, or until the thickest part reaches 165°F. Let rest briefly.
- While the chicken is cooking, combine halved cherry tomatoes, olive oil, and a pinch of salt in a bowl. Gently fold in fresh basil just before serving to keep the herbs bright and fresh.
- Plate each grilled chicken breast and top with burrata (quartered or halved), a generous serving of tomato-basil salad, and a drizzle of balsamic glaze. Finish with flaky sea salt and fresh black pepper. Serve immediately and enjoy!
