Grilled Chicken Caprese

There’s just something magical about summer cooking—simple ingredients, bold flavors, and recipes that feel just a little bit special without being a lot of work. That’s exactly why I fell in love with this Grilled Chicken Caprese. It’s light, fresh, and gives you all those classic Caprese salad vibes—juicy tomatoes, creamy mozzarella, fragrant basil—but with the added bonus of perfectly grilled chicken and a drizzle of tangy-sweet balsamic reduction.

This recipe became a staple in my summer dinner rotation after a backyard cookout when I had a few extra chicken breasts and a pile of basil from the garden. I wanted something easy but not boring—and wow, did this hit the mark. It looks gorgeous on the plate, it’s packed with flavor, and it comes together so quickly. Whether you’re hosting a dinner on the patio or just want to upgrade your usual grilled chicken, this is one to bookmark.

The best part? It only takes a few simple ingredients—most of which you probably already have in your pantry or fridge. And trust me, once you make that balsamic reduction (it sounds fancy, but it’s super easy), you’ll want to put it on everything.

Let’s get into it!

Ingredients You’ll Need

Main Ingredients

• 4 boneless, skinless chicken breasts

• 1 teaspoon Italian seasoning blend

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt, to taste

• Freshly ground black pepper, to taste

• 4 slices mozzarella cheese

• 4 slices ripe tomato

• 2 tablespoons fresh basil, sliced

Balsamic Reduction

• 1/2 cup balsamic vinegar

• 2 tablespoons light brown sugar

STEP 1: Season and Prep Your Chicken

Start by preheating your grill to medium-high heat. While it’s heating up, go ahead and season both sides of your chicken breasts with the Italian seasoning, garlic powder, onion powder, salt, and black pepper. If your chicken breasts are on the thicker side, I highly recommend pounding them to an even thickness—this helps them cook more evenly and stay juicy.

Tip: Don’t be shy with the seasoning! It adds so much flavor and really sets the stage for those fresh Caprese toppings.

STEP 2: Grill the Chicken

Once your grill is ready and nice and hot, lightly grease the grates (I usually use a paper towel dipped in oil and tongs to do this carefully). Place the chicken on the grill and let it cook for about 6–7 minutes per side. You want it to be almost fully cooked through before you add the cheese.

Pro Tip: Resist the urge to move the chicken too much while it’s cooking. Letting it sit helps you get those beautiful grill marks and better flavor.

STEP 3: Add the Mozzarella

Now it’s time for the melty magic. Place one slice of mozzarella on each chicken breast, close the grill lid, and let it melt for 2–3 minutes. Keep an eye on it—you want it just melted, not sliding off the sides!

At this point, your chicken should be cooked through (165°F internal temperature if you’re using a meat thermometer), and the mozzarella should be beautifully gooey and ready to go.

Welcome back to Part 2! At this point, your chicken is grilled to juicy perfection, and that mozzarella is all melted and delicious on top. Now we’re going to take things to the next level with fresh tomato slices, fragrant basil, and that glorious homemade balsamic reduction. This final layer of flavors is what really makes this dish stand out—it’s fresh, tangy, just a little sweet, and makes every bite feel special.

Let’s get right into those finishing steps and a few helpful tips to make sure your Grilled Chicken Caprese turns out just as good as it looks (or even better!).

STEP 4: Top with Tomato and Fresh Basil

Once the cheese has melted and the chicken is off the grill, you’ll want to work quickly while everything is still hot. Place a thick, juicy slice of ripe tomato on top of each chicken breast. Follow that with a generous sprinkle of freshly sliced basil.

There’s no need to cook the tomato—the contrast of the warm, grilled chicken with the cool, juicy tomato and the burst of fresh basil is what makes this dish feel so vibrant and summery.

Tip: Use the best tomatoes you can find. Heirloom or vine-ripened tomatoes work beautifully here and really elevate the flavor.

STEP 5: Make the Balsamic Reduction

This might sound a little fancy, but making a balsamic reduction is incredibly easy. In a small saucepan, combine ½ cup of balsamic vinegar with 2 tablespoons of light brown sugar. Stir it together and bring it to a gentle simmer over medium heat.

Let it simmer for about 10 minutes, stirring occasionally, until the mixture reduces by half. You’re looking for a syrupy texture that will coat the back of a spoon. Once it thickens up a bit, remove it from the heat. It’ll continue to thicken slightly as it cools.

Note: Be careful not to overcook it—you don’t want it to get too thick or burn. Once you see it reducing and the bubbles start to get a little slower, it’s probably done.

STEP 6: Drizzle and Serve

Now for the best part—drizzle that warm balsamic reduction right over the top of your chicken, tomato, and basil stack. Don’t worry about being too precise—just go for it and let it run a little down the sides. That sweet and tangy glaze pulls everything together in the most amazing way.

This dish is best served hot off the grill while the cheese is still melty and the balsamic is warm.

Tips for the Best Grilled Chicken Caprese

• Pound the chicken for even cooking: Uneven chicken breasts can lead to dry spots or undercooked centers. A few quick taps with a meat mallet help a lot.

• Use high-quality mozzarella: Fresh mozzarella slices are ideal, but if you’re using pre-sliced, try to choose one that melts well and has a clean, mild flavor.

• Don’t skip the reduction: It might be tempting to use bottled balsamic glaze, and while that’s okay in a pinch, making your own reduction is a game-changer. It’s richer, deeper in flavor, and not overly sweet.

• Let the chicken rest before serving: After grilling, give the chicken a couple of minutes to rest before topping it with tomato and basil. It helps the juices redistribute and keeps the chicken moist.

• Serve with something simple: This dish shines on its own, so pair it with a basic side like grilled veggies, roasted potatoes, or a light salad. You want the chicken to stay the star.