Grilled Caprese Chicken Recipe

Grilled Caprese Chicken

The Spruce / Ahlam Raffii

Prep: 20 mins
Cook: 22 mins
Total: 42 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
507 Calories
29g Fat
14g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 507
% Daily Value*
Total Fat 29g 37%
Saturated Fat 7g 37%
Cholesterol 124mg 41%
Sodium 812mg 35%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 45g
Vitamin C 21mg 106%
Calcium 190mg 15%
Iron 2mg 12%
Potassium 631mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a Caprese-lover's treat. Marinated with basil and lemon, the chicken is taken to the grill and cooked to perfection, topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction. It's a healthy and delicious meal for any day of the week. This dish goes really well with a fresh side salad or grilled vegetables.


  • 1/3 cup olive oil

  • 1/3 cup freshly squeezed lemon juice, from 2 lemons

  • 9 large basil leaves, divided

  • 2 cloves garlic

  • 1 teaspoon sea salt

  • 1/4 teaspoon white pepper

  • 4 boneless, skinless chicken breasts

  • 3/4 cup balsamic vinegar

  • 4 (1/2-inch thick) slices mozzarella cheese

  • 2 to 3 medium tomatoes, sliced

Steps to Make It

  1. Gather the ingredients.

    Grilled Caprese Chicken ingredients

    The Spruce / Ahlam Raffii

  2. Place olive oil, lemon juice, 6 whole basil leaves, garlic, sea salt, and white pepper in food processor. Pulse mixture 10 to 12 times or more until well combined. Stir and taste mixture for salt content. Adjust accordingly.

    olive oil, lemon juice, basil leaves, garlic, sea salt, and white pepper in food processor

    The Spruce / Ahlam Raffii

  3. Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1 to 2 hours.

    chicken and marinade in a plastic bag

    The Spruce / Ahlam Raffii

  4. Make the balsamic reduction while chicken is marinating. Add vinegar into a saucepan and bring to a boil, reduce, and simmer for 8 to 10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover, and set aside.

    balsamic reduction in a saucepan

    The Spruce / Ahlam Raffii

  5. Preheat grill to medium heat. Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness.

    chicken cooking on the grill

    The Spruce / Ahlam Raffii

  6. Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and the remaining 3 chopped basil leaves before serving.

    chicken with mozzarella and tomato on top, on the grill

    The Spruce / Ahlam Raffii

  7. Remove from heat. Chop the 3 remaining basil leaves, and garnish the chicken with the reduced balsamic and basil.

    Grilled Caprese Chicken on a platter

    The Spruce / Ahlam Raffii