
This one’s a total weeknight win. Juicy chicken hot off the grill meets creamy mozzarella, bright tomato, and loads of fresh basil. You finish it off with a punchy homemade balsamic drizzle. So colorful and full of big Italian taste, plus you don’t have to spend ages in the kitchen.
I’m surprised every time by how easy but wow-worthy this meal is. Drizzling that tangy balsamic magic right in my kitchen really levels things up. When the grill gets going, my husband’s never far—he’s hoping for an extra piece every time.
Tasty Ingredients
- Balsamic vinegar: This is what you’ll use to make the glaze. Pick a good bottle so it tastes mellow and sweet after simmering down.
- Brown sugar: It makes your balsamic thick and brings out a caramel-like sweetness. Light brown works great for this.
- Fresh basil: Tear it at the last minute so it smells awesome and stays green.
- Tomato slices: Choose tomatoes that are ripe but not mushy. Roma or heirloom are both tasty and hold up nicely.
- Mozzarella slices: Grab fresh if you can. Pre-sliced is fine as long as it tastes mild and creamy.
- Salt and pepper: Don’t forget to season both sides so you don’t miss any flavor.
- Garlic powder and onion powder: Use a fine powder for even flavor in every bite.
- Italian seasoning: This herb mix (usually with oregano and basil) gives that signature caprese taste.
- Chicken breasts: Look for thick, even ones so the chicken stays juicy and cooks right through.
Simple Step-By-Step
- Drizzle and Serve:
- Spoon your warm balsamic sauce over everything and dive in while it’s still melty and gooey. You want the glaze to coat each piece so it’s shiny and packed with flavor.
- Balsamic Glaze Time:
- While chicken is on the grill, stir balsamic vinegar and brown sugar in a small pot. Let it gently bubble on low until it’s thickened and sticks to your spoon. You’ll be left with a sweet, tangy sauce.
- Add Basil and Tomato:
- Pull the chicken off the grill, put it right onto a serving plate, and throw on a slice of tomato and a handful of basil for each piece. Instant caprese punch.
- Mozzarella Melt:
- Late in grilling, pop mozzarella on top of the chicken and close the lid. Wait a couple of minutes so it softens and gets dreamy but doesn’t turn rubbery.
- Grill Set-Up:
- Get your grill hot (medium-high) and spray or brush oil on the grates. Throw down the chicken and cook both sides until it’s golden outside and no pink remains (around seven to eight minutes per side). Check for juices running clear.
- Season the Chicken:
- Dry chicken breasts off with paper towels so the spices stick. Shake on plenty of Italian seasoning, onion, garlic powder, salt, and pepper. Give ‘em a little press so the coating stays.

The best part for me is the basil. The smell as I slice it just fills the whole kitchen with summer. My kids fight (in a good way) to see who can pile the most basil on their chicken—makes us all laugh every time.
How to Store It
Let any leftovers cool, then toss them in a sealed container and pop them in the fridge for three days tops. Warm them up slow if you want melty cheese, not rubber. If you end up with extra balsamic, chill it in a jar and use it on salads or roasted veggies later.
Swaps and Switches
If you’ve got chicken thighs instead of breasts, go for it—just cook them a bit longer. Can’t get fresh mozzarella? Provolone or thin fontina melts well instead. No basil? Baby spinach will do in a pinch, so don’t stress.

Ways to Serve
This dish is a treat next to a fresh green salad or some crusty warm bread. Want to round it out even more? Add some roasted potatoes or throw extra veggies on the grill.
Fun Backstory
Caprese takes a cue from classic Italian salads you see all along the Mediterranean. The green, white, and red nod to Italy’s flag—mozzarella, tomato, and basil work together so well. Putting those flavors on grilled chicken still keeps it simple and all about awesome ingredients.
Common Recipe Questions
- → Which chicken cut should I pick for this one?
Go for boneless, skinless chicken breasts—those cook nice and even, plus they're just right with Caprese toppings.
- → What's the trick to keeping the chicken juicy on the grill?
Don't forget to season it and keep your eye on the grill—medium-high heat works best. Pull it off as soon as it's done so it doesn't dry out.
- → Can I just grab balsamic reduction from the store?
Absolutely. But if you want a little more zing and freshness, mixing up your own with balsamic vinegar and brown sugar is a nice touch.
- → What should I use if I can't find mozzarella?
If mozzarella's out, sliced burrata or even provolone will do. Still, mozzarella brings that classic Caprese vibe.
- → Can I do this inside instead of outside on a grill?
No problem—use a grill pan or even the broiler in your kitchen. Just follow the same directions as you would for an outdoor grill.