Grilled Chicken Caprese with Burrata and Balsamic Glaze
This grilled chicken caprese combines smoky grilled chicken with creamy burrata and a fresh tomato-basil topping, drizzled with sweet balsamic glaze. It's an easy chicken caprese recipe that's both healthy and indulgent!
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!