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Grilled Chicken Caprese

Chicken caprese meets grilling: juicy grilled chicken breasts topped with melted mozzarella, fresh tomato slices, and basil. Brushed with an olive oil–garlic Italian seasoning and finished with a balsamic glaze drizzle for classic Italian flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken caprese topping
  • 4 boneless chicken breasts
  • 3 tbsp olive oil
  • 3 garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 salt and pepper to taste
  • 8 oz fresh mozzarella, sliced
  • 2 large tomatoes, sliced
  • 0.25 cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • 0.5 extra virgin olive oil for drizzling

Equipment

  • 1 grill

Method
 

Season and prep
  1. Combine olive oil, garlic, Italian seasoning, salt, and pepper, then brush the mixture over the chicken breasts with a light, even coat. Keep the chicken at room temperature while you prep the grill.
Grill the chicken
  1. Preheat the grill to medium-high heat, then place the chicken on the grate. Grill for 6-7 minutes per side until the internal temperature reaches 165°F.
Melt the mozzarella
  1. In the last 3 minutes of grilling, top each breast with mozzarella slices and close the grill lid to trap heat. Grill just until the mozzarella melts and lightly softens.
Finish and serve
  1. Remove the chicken from the grill and immediately top with tomato slices and fresh basil leaves. Add the tomatoes right away so they stay fresh and slightly cool.
Add the finishing drizzle
  1. Drizzle with balsamic glaze and extra virgin olive oil before serving. Use a light hand so the flavors coat each bite without pooling.

Notes

Pro tip: slice the tomatoes just before grilling so they stay juicy and firm when layered on top. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the mozzarella doesn’t toughen. Freezing isn’t recommended because tomatoes can become watery. For a lower-sodium option, use a reduced-salt balsamic glaze or season with less salt while keeping the pepper and Italian seasoning.