Grilled Caprese Chicken

Juicy grilled chicken breast topped with warm burst cherry tomatoes and creamy melted mozzarella, finished with a punchy balsamic drizzle for peak summer-dinner vibes.

Ingredients

• 4 boneless skinless chicken breasts (about 6–8 oz / 170–225g each)
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 8 oz (225g) mozzarella, sliced (or torn into chunks)
• 2 tbsp balsamic vinegar
• 1 tsp honey (optional, helps it glaze)
• 1 small garlic clove, finely grated (optional but great)

Method

• 1

  Step 1: Season the chicken

  Pat chicken dry. Rub with olive oil, Italian seasoning, garlic powder, salt, and pepper (and grated garlic if using). Let sit while you preheat the grill (5–10 minutes is perfect).

• 2

  Step 2: Preheat the grill

  Heat a grill (or grill pan) to medium-high, about 450°F/230°C. Clean and lightly oil the grates so the chicken won’t stick.

• 3

  Step 3: Grill the chicken

  Grill chicken 5–7 minutes on the first side until you get good grill marks and it releases easily. Flip and grill another 5–7 minutes, or until the thickest part reaches 165°F/74°C. (If breasts are very thick, move to a slightly cooler area and give it an extra 2–4 minutes.)

• 4

  Step 4: Warm the tomatoes

  In the last 2 minutes of grilling, add the halved cherry tomatoes to a small grill-safe pan (or a piece of foil folded into a tray). Drizzle with a tiny splash of olive oil (optional) and a pinch of salt. Grill just until glossy and starting to soften, 1–2 minutes.

• 5

  Step 5: Melt the mozzarella

  Top each chicken breast with mozzarella. Close the lid and grill 1–2 minutes until just melted and creamy (watch closely—mozzarella can slide off if it over-melts).

• 6

  Step 6: Quick balsamic drizzle

  In a small saucepan, simmer balsamic vinegar (and honey if using) over medium heat until slightly syrupy, 2–4 minutes. It should coat a spoon but still drizzle easily.

• 7

  Step 7: Assemble & serve

  Spoon warm tomatoes over the melted mozzarella chicken. Drizzle with balsamic reduction. Rest 2 minutes, then serve hot.

Tips

• **Even cooking tip:** If breasts are thick, pound to an even thickness (about 3/4 inch / 2 cm) for juicier, faster cooking.
• **No saucepan?** Skip the reduction and just drizzle straight balsamic vinegar lightly over the top.
• **Mozzarella options:** Fresh mozzarella is the most “Caprese,” but low-moisture mozzarella melts neatly and stays put.
• **Make-ahead:** Season chicken up to 24 hours ahead and keep refrigerated; grill when ready.
• **What to serve with it:** Great with a simple salad, grilled veg, or warm crusty bread to mop up the tomatoes and balsamic.

Nutrition (per serving, estimate)