I have a serious love affair with the classic Caprese salad – you know, ripe tomatoes, creamy mozzarella, and basil that smells like summer. But one night I was craving something heartier, so I turned that salad into a full-on meal. Enter my chicken caprese recipe: juicy seasoned chicken breasts topped with melty mozzarella, blistered tomatoes, and a drizzle of sweet-tangy balsamic glaze. It’s like Italy on a plate, and trust me, you’ll be talking about dinner all week!
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What Is Chicken Caprese?
So, what exactly is Chicken Caprese? Imagine the colors of the Italian flag – red, white, and green – cozying up in one dish. Caprese salad (Insalata Caprese) is a classic Italian appetizer made with sliced fresh tomatoes, mozzarella, and sweet basil, seasoned simply with salt, pepper and olive oil It often shows up as a starter in Italy, named after the Isle of Capri and brings a burst of freshness and flavor. My chicken caprese recipe takes all those flavors and turns them into a warm, satisfying dinner. Instead of eating the ingredients cold, we sear tender chicken breasts, then top them with juicy cherry tomatoes, gooey mozzarella, and a handful of fresh basil at the end.
By adding a quick homemade balsamic glaze (more on that below!), this dish feels a bit fancy – like something you’d order at a trattoria. The result? A savory chicken dinner that still tastes bright and fresh. I mean, who wouldn’t love the idea of tomatoes, mozzarella, and basil drizzled over tender chicken? It’s a simple idea that really delivers. 😊
Ingredients Needed For Chicken Caprese
- 4 boneless, skinless chicken breasts (about 1–1½ lbs total) – Pound to an even thickness for quick, uniform cooking.
- Salt and pepper – Season generously on both sides.
- 2 Tbsp Fresh Thyme(or 1 tsp italian seasoning) – Optional but brings classic Italian flavor.
- 2 tablespoons olive oil – For searing the chicken.
- 2 cloves garlic, minced – Garlic adds amazing aroma and flavor.
- 1 pint cherry or grape tomatoes, halved – Use ripe tomatoes so they burst with juice.
- 8 oz fresh mozzarella (sliced or small mozzarella balls) – The creamier, the better! You can also use mozzarella pearls.
- 1/2 cup red onion sliced thin – Adds a pop of sweetness and color when sautéed.
- 1/2 cup fresh basil leaves, roughly chopped – Torn or chopped, this herb is the finishing touch.
- Salt and pepper (again, to season the sauce)
- 1/2 cup balsamic glaze*
For the balsamic glaze (optional but recommended):
- 1/2 cup balsamic vinegar
- 2 tablespoons honey (or brown sugar) – Adds sweetness to balance the vinegar.
(If you prefer, store-bought balsamic glaze works too. Just skip the homemade part and drizzle it on at the end.)
How Do I Make Chicken Caprese?
- Start by arranging the chicken on a cutting board and seasoning it with half of the salt and pepper on both sides. Gently pound the chicken with a meat mallet to achieve a 1/4 inch thickness.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Flip the chicken and continue cooking for an additional 4-5 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer. Remove the chicken from the skillet and cover it to keep warm.
- Add another 1 Tbsp of olive oil to the skillet and toss in the red onion. Sauté the onion until it softens and scrape up any caramelized bits from the bottom of the pan. Stir in the garlic and cook for approximately a minute.
- Add the balsamic vinegar, tomatoes, remaining salt and pepper, and fresh thyme into the skillet. Stir until combined. Cook until the tomatoes start to soften.
- Return the chicken to the pan, pushing it down into the tomatoes, and top it with the mozzarella. Cover the skillet and let the cheese melt.
- Finish off by drizzling the dish with the balsamic glaze and sprinkling the sliced basil over the top.
Each bite is a mix of savory chicken and creamy cheese, balanced by sweet-tart tomatoes and aromatic basil. It’s pure comfort food with an Italian twist.
Can I Make My Own Balsamic Glaze?
One of my favorite parts of this chicken caprese recipe is the balsamic glaze – it’s like a magic sauce! You can certainly just drizzle plain balsamic vinegar on top, but making a quick glaze brings it to the next level.
Balsamic Glaze Recipe:
Yes! While store-bought balsamic glaze works perfectly fine for this Chicken Caprese recipe, I also want to share a quick and easy way to make it at home. To make your own balsamic glaze, simply combine 1 cup of balsamic vinegar and 1/4 cup of brown sugar in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until it thickens and coats the back of a spoon.
Voilà – you have a sweet, syrupy balsamic glaze! Drizzle this over your plated chicken caprese right before serving for an extra pop of flavor. (Pro tip: If you don’t want to simmer sugar, the glaze is still lovely as is – just cook down plain vinegar alone.)
Serving Suggestions
This Chicken Caprese is pretty much a complete meal, but here are some ideas to round it out or serve alongside:
- Crusty bread or garlic bread: Perfect for mopping up any extra tomato-balsamic sauce.
- Pasta or risotto: Toss the pasta in a little olive oil or butter and sprinkle with Parmesan. It makes the perfect bed for the chicken.
- Simple green salad: Arugula or mixed greens with a light vinaigrette balances the richness of the dish.
- Grilled or steamed veggies: Asparagus, green beans, or zucchini go great with Italian flavors.
- Garnishes: Sprinkle on a bit of flaky sea salt, more torn basil leaves, or even some red pepper flakes if you like a kick.
No matter how you serve it, people will devour it. It feels special enough for guests, but is easy enough for a weeknight.
Classic Chicken Cordon Bleu Recipe
Pasta With Zucchini and Cherry Tomatoes
APPAREL FOR THE FOODIES & GRILLERS
Chicken Caprese Recipe
Ingredients
- 4 boneless chicken breasts
- 3 cloves garlic minced
- 1/2 cup red onion sliced thin
- 2 Tbsp balsamic vinegar
- 2 tsp salt divided
- 2 tsp pepper divided
- 2 Tbsp olive oil
- 1 large ripe tomato diced or 1 pint cherry tomatoes, halved
- 2 Tbsp fresh thyme or 1 tsp dried or 1 tsp italian seasoning
- 1/2 cup fresh basil leaves sliced thin
- 8 oz fresh mozzarella, cubed fresh mozzarella pearls or shredded mozzarella
- 1/2 cup balsamic glaze*
Instructions
- Place the chicken on a cutting board and season it with half of the salt and pepper on both sides. Gently pound the chicken to 1/4 inch thickness.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Flip the chicken and continue cooking for an additional 4-5 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer. Remove the chicken from the skillet and cover it to keep warm.
- Add another 1 Tbsp of olive oil to the skillet and toss in the red onion. Sauté the onion until it softens and scrape up any caramelized bits from the bottom of the pan. Stir in the garlic and cook for approximately a minute.
- Add the balsamic vinegar, tomatoes, remaining salt and pepper, and fresh thyme into the skillet. Stir until combined. Cook until the tomatoes start to soften.
- Return the chicken to the pan, pushing it down into the tomatoes, and top it with the mozzarella. Cover the skillet and let the cheese melt.
- Finish off by drizzling the dish with the balsamic glaze and sprinkling the sliced basil over the top.