Grilled Caprese Chicken with Tomato, Mozzarella and Basil

This Caprese Grilled Chicken is easy to prepare and full of fresh, vibrant flavor. It makes a quick weeknight meal when you want something light but satisfying. The classic Caprese elements—fresh basil, juicy tomatoes, creamy mozzarella, and a hint of balsamic—combine perfectly with grilled chicken for a simple, elegant dinner.

The flavor profile is inspired by a Caprese salad: bright cherry tomatoes and basil paired with melted mozzarella and a touch of pesto. For this recipe, boneless, skinless chicken breasts are pounded to an even thickness, marinated briefly, grilled until cooked through, then topped with basil pesto and mozzarella to melt. A quick cherry tomato salad finished with shallot, basil, olive oil and balsamic adds freshness and bright acidity to every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil (for marinade)
• 2 tablespoons balsamic vinegar (for marinade)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup basil pesto (store‑bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 2 cups halved cherry or grape tomatoes
• 1 large shallot, halved and thinly sliced
• 1/2 cup thinly sliced fresh basil leaves
• 1 tablespoon extra virgin olive oil (for tomato topping)
• 1 tablespoon balsamic vinegar (for tomato topping)
• Pinch of salt and freshly ground pepper
• Pinch of crushed red pepper flakes (optional)

Step-by-Step Directions

Step One: Pound the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound each breast to an even ½‑inch thickness. This helps them cook evenly and stay tender. Pat the chicken dry with paper towels.

Step Two: Marinate the Chicken

In a large bowl combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 tablespoons Italian seasoning, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add the chicken and toss to coat. Let the chicken marinate for about 15 minutes at room temperature or up to 24 hours in the refrigerator for more flavor.

Step Three: Make the Cherry Tomato Topping

While the chicken marinates, combine 2 cups halved cherry tomatoes, 1 large thinly sliced shallot, 1/2 cup thinly sliced basil, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and a pinch of salt and pepper in a medium bowl. Add crushed red pepper flakes if you like a little heat. Toss gently and set aside. The topping adds brightness and contrasts the warm, cheesy chicken.

Step Four: Prep the Grill

Preheat your grill to medium‑high (about 350–400°F). Oil the grill grates lightly by dipping a folded paper towel in oil and, using tongs, wiping the grates. Use only a little oil to avoid flare-ups. If you prefer, you can cook the chicken on a grill pan or under a broiler indoors.

Step Five: Grill the Chicken

Grill the chicken about 4 minutes per side, or until cooked through and grill marks appear. Keep the lid closed while cooking to retain heat. Internal temperature should reach 165°F (74°C) when fully done. Cooking times vary by thickness and grill temperature.

Step Six: Top with Pesto and Cheese

Reduce the heat to medium‑low. Spoon about 1 tablespoon of basil pesto on each cooked chicken breast and spread into an even layer. Sprinkle evenly with shredded mozzarella. Cover the grill or close the lid and cook just until the cheese melts, about 1–2 minutes. Remove the chicken and let it rest on a clean platter for 3–4 minutes.

Step Seven: Serve

Spoon the cherry tomato mixture over each chicken breast and garnish with a few whole basil leaves if desired. Serve immediately alongside your favorite sides—grilled asparagus, broccolini, a light pasta, or a simple green salad all pair well.

Recipe Details

Total time: 35 mins • Servings: 4

Tips, Variations & Storage

• Marinating: Marinate up to 24 hours for deeper flavor. If refrigerating, bring the chicken to room temperature for 15–20 minutes before grilling for more even cooking.
• Pesto options: Use store‑bought pesto for convenience or a simple homemade basil pesto if you prefer. Lemon basil pesto adds a bright citrus note.
• Cheese options: Fresh mozzarella slices work well instead of shredded mozzarella for a creamier topping.
• Grill alternative: If you don’t have a grill, cook the chicken in a hot skillet or under the broiler and finish under the broiler to melt the cheese.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven to avoid drying the chicken.

Recipe FAQs

I hope you enjoy this Caprese Grilled Chicken—it’s a simple, flavorful dish perfect for weeknights or casual gatherings. If you try it, leave a comment or note what variations you liked best.

More grilled chicken ideas

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