This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for a quick, grilled recipe during the week.
The flavor of a classic Caprese salad never gets old to me. Creamy mozzarella, bright tomatoes, fresh basil, and balsamic simply pair together for a delicious bite. With those flavors in mind, I recently made a quick dinner on my Instagram that you all went crazy for so I decided to give it a permanent home on the blog.
For this Caprese Grilled Chicken, chicken is first simply marinated to infuse flavor into the chicken. Next, it is grilled until the chicken is cooked through then topped with basil pesto, either storebought or homemade, and mozzarella cheese that you allow to melt. To finish, you top with a simple cherry tomato salad that adds a burst of brightness and flavor! Serve as desired and you will have a simple, delicious meal everyone around your table will enjoy.
Ingredients:
- Boneless, Skinless Chicken Breasts
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Freshly Squeezed Lemon Juice
- Italian Seasoning
- Kosher Salt
- Freshly Ground Black Pepper
- Basil Pesto: Storebought or Homemade
- Shredded Mozzarella Cheese
- Cherry or Grape Tomatoes
- Shallot
- Fresh Basil Leaves
- Balsamic Vinegar
- Crushed Red Pepper Flakes: Optional
Step-by-Step:
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, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Step Two: Marinate the Chicken
Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinade for 15 minutes.
Step Three: Make the Cherry Tomato Topping
In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.
Step Four: Prep the Grill
Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Chicken
Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
Step Six: Top the Chicken
Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes. Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.
Step Seven: Serve and Enjoy!
To serve, spoon the cherry tomato mixture across the tops of the chicken.
Recipe FAQs:
Yes! If preferred, you could marinate the chicken up to 24 hours in advance and store int eh fridge until ready to grill.
This would be great with just about anything! Grilled asparagus or broccolini would be wonderful. Plus, my girls like this served with a little pasta as well.
I hope you enjoy this recipe! Comment below once you try it!
for more grilled chicken recipes:
Grilled Sesame Chicken Skewers
Grilled Chili Chicken Tacos with Tomatillo Salsa
Caprese Grilled Chicken
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons Italian Seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup Basil Pesto, storebought or homemade
- ½ cup shredded mozzarella cheese
For the Cherry Tomato Topping:
- 2 cups halved cherry or grape tomatoes
- 1 large shallot, halved and thinly sliced
- ½ cup thinly sliced basil leaves
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Pinch of salt and pepper
- Pinch of crushed red pepper flakes (optional)
Instructions
Marinate 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, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
- Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinate for 15 minutes.
Make the Cherry Tomato Topping:
- In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.
Grill the Chicken:
- Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
- Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
- Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes.
- Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.
Serve and Enjoy:
- To serve, spoon the cherry tomato mixture across the tops of the chicken.
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