This Caprese Grilled Chicken recipe is incredibly flavorful, easy to make, and the entire thing is ready in just about 30 minutes! Featuring grilled chicken, ripe juicy tomatoes, and creamy fresh mozzarella. For a twist, opt for burrata, which adds an extra layer of creaminess that pairs perfectly with the vibrant tomatoes and smoky chicken. One of our favorite ways to serve this simple caprese chicken is over a bed of sautéed asparagus, topped with a drizzle of balsamic glaze for a light yet satisfying meal, any day of the week!

mozzarella melted on 3 chicken breasts in tomatoes in a pan

Traditional Caprese salad is made with thick slices of tomato, fresh mozzarella, basil, olive oil and balsamic vinegar. Our chicken caprese chicken recipe uses cherry tomatoes (which are available and tasty year round) and a white wine shallot mixture. We roast the ripe tomatoes in the oven to bring out the sweet flavor.

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We cook the chicken on an outdoor grill, flipping it for grill marks on each side. Once done we let the chicken rest, on a serving platter, covered with foil. At this point we add the chicken into the tomatoes and top each piece of chicken wifh fresh mozzarella cheese. Place the chicken into the oven and turn on the broiler. Check after 5-6 minutes under the broiler, looking for the cheese to become golden and melty. This quick dinner is a favorite recipe to make year round.

Three Reasons You’ll Love This Dish:

Quick and Easy: Ready in about 30 minutes, making it a perfect easy dinner.

Bursting with Flavor: Roasted tomatoes, creamy cheese, and a tangy balsamic drizzle create a delicious meal!

Healthy and Satisfying: A well-balanced meal with lean protein and fresh vegetables.

caprese grilled chicken on a plate over asparagus with a fork

How do you pronounce Caprese?

The way Italians say Caprese depends on what region of Italy the speaker is from. The most Southern parts of Italy will say “cah-preh-zseh. ” The more Northern parts of Italy will pronounce it “cah-prey-zay.” It doesn’t matter which of these pronunciations you use, as long as you can say them correctly.

What you will need to make Caprese Grilled Chicken:

Olive oil: Extra virgin olive oil has the most robust flavor and aroma. If you do not have olive oil, any vegatable oil will work.

Shallot: Shallots are milder and sweeter than onions, making them perfect for sauces, dressings, and sautéed dishes, however, any onion can be substitued such as red, yellow or white onions.

Garlic: We use fresh garlic in this dish. We keep the already peeled garlic in our fridge, as we feel the flavor is better than pre-chopped garlic. When we bring it home from the store, we add a paper towel inside the bag, as well as have a small container with a lid and a paper towel in it for our main fridge. This keeps the moisture lower, and the garlic fresher.

Roasted tomatoes: These are more plump than sun-dried tomatoes. These can be hard to find. We sometimes find them in the deli section at the store. Recently we started just making our own from scratch. We would just wash and quarter Roma tomatoes and place them on a cookie sheet and place them in a 250 F. oven for a few hours. Then store them in oil in fridge or freezer. You can sub out sun-dried tomatoes that have been re-constituted in hot water. You can also JUST use Cherry Tomatoes for this dish.

Cherry tomatoes: Cherry tomatoes are always on our counter. We buy them every week. Check out or tips for storage article and find more cherry tomato recipes HERE.

Italian seasoning: The quality of Italian seasoning can vary, so opt for brands with a good mix of dried herbs and no artificial additives. If you do not have Italian seasoning you can use oregano or basil.

Hot pepper flakes: Choose good quality flakes without any added fillers or preservatives. We buy hot pepper flakes in smaller containers, as they lose some of the heat if they sit on the shelf too long. When you see a brighter color pepper flake, you know that it is fresh.

Kosher Salt: Kosher salt has larger, coarser grains compared to table salt, which makes it easier to pinch and sprinkle evenly over food. This texture is particularly useful for seasoning dishes during cooking or finishing touches.

Freshly ground pepper: Freshly cracked pepper has a more vibrant and complex flavor compared to pre-ground pepper. When you crack whole peppercorns, it releases aromatic oils, resulting in a fresher and more intense taste. The flavor of pre-ground pepper can diminish over time as the essential oils evaporate.

Fresh Mozzarella Cheese: Fresh mozzarella has a high moisture content and a creamy texture, which allows it to melt beautifully when exposed to heat. It becomes soft and gooey, creating a luscious and indulgent layer over the chicken, while melding well with the roasted tomatoes.

Boneless Skinless Chicken breasts: We marinate our chicken breasts in buttermilk for a few hours or overnight. When using buttermilk to tenderize chicken, it’s best to marinate the chicken in buttermilk for several hours or overnight. The longer you marinate the chicken, the more tenderizing effect it will have.

Fresh Basil: If you have a basil plant, use a few leaves as garnish.

Remember that the quality of ingredients can significantly impact the taste and overall result of your dish. Always choose the freshest and best-quality ingredients available to enhance your cooking.

fresh mozzarella layered on chicken in a pan with tomato sauce

How to Prepare Caprese Grilled Chicken:

For maximum flavor we like to marinate our chicken in buttermilk, dijon, sriracha and garlic powder & a little salt. I add this to a zipper bag in the morning, or night before, and add chicken breasts….but please use whatever marinade you like. Italian salad dressing makes a great chicken marinade and is a great time saver!
Prep ingredients for sauce. Dice shallot, and shred garlic. Chop the roasted tomatoes, saving liquid. Pre-heat oven to 350°. Now it is time to grill the chicken, and start on the sauce!
Preheat gas grill before cooking to medium-high heat or 350-400° F, or prepare charcoal grill. Lightly grease grill surface and add chicken. Close lid and cook 8 minutes, or until bottoms are browned with sear marks. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes , depending on the thickness of the chicken or until it reaches the proper temperature of 165° F.
Preheat oven to 350. Heat oil in cast iron skillet. Add shallots, cook a couple minutes until softened, add garlic and stir for 30 seconds. Add chopped roasted tomatoes along with liquid. Toss in cherry tomatoes, stir, add fresh cracked pepper, chili flakes and Italian seasoning and place in oven till tomatoes break down.
Bring chicken in to rest, covered 5 minutes. Place chicken on tomatoes and layer cheese on top, return to oven, and turn on broil. Watch for cheese to melt and brown.
Serve over steamed or roasted asparagus with a drizzle of balsamic.

caprese grilled chicken on asparagus on a black plate on a cutting board with a napkin

Tips:

Cheese Choice: Burrata adds a rich, creamy texture, but fresh mozzarella works great too.
Let it Rest: Resting the chicken under foil helps retain its juices and makes it even more tender.
Balsamic Glaze: A final drizzle enhances the dish with a hint of sweetness and acidity.

Substitutions:

Shallots: Swap with red, yellow, or white onions.
Roasted Tomatoes: If unavailable, roast quartered Roma tomatoes with olive oil and seasoning.
Italian Seasoning: Use a mix of oregano and basil if needed.
Chicken Thighs: These do not need as long to cook, so be careful to not over cook them
Burrata Cheese: Rather than mozzarella slices, you can use buratta cheese.

Storage and Reheating:

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil, and heat for about 15 minutes until warmed through.