Name: Grilled Chicken Caprese with Burrata Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: ½ cup balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons dried Italian seasoning; 1 teaspoon pure honey; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1 to 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions; 1 pint (2 cups) cherry or grape tomatoes, halved; 2 teaspoons extra virgin olive oil; Pinch of fine salt; ⅓ to ½ cup thinly sliced fresh basil leaves; 1 8-ounce or 2 4-ounce balls fresh burrata cheese, drained and cut into quarters or halves (4 portions total); Balsamic glaze (from above); Flaky sea salt, for garnish; Black pepper, for garnish

There’s something about the creamy softness of burrata paired with juicy grilled chicken and fresh, vibrant tomatoes that just hits the spot every time. This Grilled Chicken Caprese with Burrata Recipe brings all those amazing flavors together in a way that feels fresh, light, and a little indulgent—perfect for quick dinners or impressing guests without the fuss.

The image shows a white oval plate on a white marbled surface with three grilled pieces of chicken with dark grill marks as the base layer. On top of the chicken, there are generous dollops of soft white cream or cheese, each topped with a mix of halved red and yellow cherry tomatoes scattered around, and fresh green basil pieces sprinkled throughout. A woman's hand holds a wooden-handled fork placed on the right side of the plate. Nearby on the left, some whole red and yellow cherry tomatoes are visible in a white bowl. A beige cloth with blue stripes is beneath the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Caprese with Burrata Recipe
Top Tip
How to Serve Grilled Chicken Caprese with Burrata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Caprese with Burrata Recipe

Why You'll Love This Recipe

From the first time I grilled this chicken and topped it with burrata and a fresh tomato-basil salad, I knew this recipe was a keeper. It’s a beautiful twist on a classic Italian salad that doubles as a satisfying, protein-filled meal.

Effortless Elegance: It looks gourmet but is surprisingly simple, making dinner feel special any night of the week.
Balanced Flavors: The sweet-tangy balsamic glaze complements the creamy burrata and smoky grilled chicken perfectly.
Fresh & Healthy: Fresh tomatoes and basil add a bright, refreshing touch without heaviness.
Versatile & Quick: Ready in about 35 minutes, great for weeknights but fancy enough for company.

Ingredients & Why They Work

Every ingredient here plays a starring role, blending classic Caprese flavors with the smoky charm of grilled chicken. Choosing quality ingredients—especially fresh burrata and ripe tomatoes—makes all the difference. Here’s a quick guide on what to watch for when shopping.

Flat lay of a boneless skinless chicken breast portion pounded flat, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of balsamic vinegar, a small white ceramic bowl of pure honey, a small white ceramic bowl of dried Italian seasoning, a small white ceramic bowl of fine salt, a small white ceramic bowl of black pepper, a small white ceramic bowl of balsamic glaze, a handful of halved cherry tomatoes, thinly sliced fresh basil leaves arranged neatly, and fresh burrata cheese cut into quarters placed on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Balsamic Vinegar: Makes the glaze and marinade; opt for good quality vinegar with deep flavor to avoid harshness.
Extra Virgin Olive Oil: Brings rich, fruity undertones and helps keep the chicken juicy while grilling.
Dried Italian Seasoning: Adds classic herb notes without needing fresh herbs in the marinade.
Honey: Balances the tartness in the marinade and helps the chicken develop a beautiful caramelized crust.
Chicken Breasts: Pounded to an even thickness for quick, even grilling—avoid thick pieces that can dry out.
Cherry or Grape Tomatoes: Sweet, bite-sized, and full of juice—perfect for the fresh tomato salad.
Fresh Basil: Aromatic and bright, folded into the tomatoes to release flavor without overpowering.
Burrata Cheese: The star of the show! Creamy with a delicate rind, it adds that luscious, melt-in-your-mouth texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or what’s in my fridge. Feel free to adjust the seasoning or swap out the tomatoes for sun-dried versions in winter to keep that Caprese vibe alive year-round.

Variation: Sometimes I grill the chicken with a little smoked paprika or chili flakes for a subtle spicy kick—adds great depth without overpowering the fresh elements.
Vegetarian Twist: Try grilled thick slices of eggplant or portobello mushrooms instead of chicken, topped with the same burrata and tomato salad.
Make it Gluten-Free: This recipe is naturally gluten-free, which is perfect if you have guests with dietary restrictions.

Step-by-Step: How I Make Grilled Chicken Caprese with Burrata Recipe

A white bowl contains four pieces of raw chicken soaked in a brown marinade with herbs sprinkled on top. The chicken pieces are pale pink with a slightly shiny surface from the marinade, giving them a moist look. The marinade pools at the bottom of the bowl and has an oily texture, with herbs scattered throughout. The bowl sits on a white marbled surface, and a beige cloth with blue stripes is partly visible on the side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Balsamic Glaze (Optional but Worth It!)

This step is a game-changer if you have time. I simmer half a cup of balsamic vinegar until it reduces by half, turning into this luscious, syrupy glaze that adds so much flavor and a beautiful shine when drizzled. Just watch the heat carefully so it doesn’t burn and stir occasionally. You can make this glaze up to 4 days ahead—you’ll thank yourself later!

Step 2: Marinate the Chicken

Whisk together olive oil, balsamic vinegar, honey, Italian seasoning, salt, and pepper. I like to use a shallow dish where the chicken can get a nice, even soak. Coat each piece well, cover, and marinate for at least 30 minutes, or up to 8 hours. This boosts flavor and keeps the chicken tender.

Step 3: Fire Up the Grill and Cook

Preheat your grill (or grill pan) to medium-high—about 400°F. Remove the chicken from marinade, letting the excess drip off (don’t waste that precious marinade; discreetly discard so you avoid flare-ups). Grill each side for about 5-6 minutes—turn over once—and cook until no pink remains. I always check doneness with a meat thermometer—165°F is the safe internal temperature.

Step 4: Toss the Tomato Salad

While the chicken is grilling, slice your cherry tomatoes in half and toss them gently with olive oil and a pinch of salt. Then fold in fresh basil leaves. It’s fresh, fragrant, and the perfect cool contrast to the hot grilled chicken.

Step 5: Assemble and Serve

Top each chicken portion with a generous piece of burrata, followed by the tomato-basil salad. Drizzle the balsamic glaze over everything and finish with flaky sea salt and freshly cracked black pepper. Serve immediately, and watch the smiles!

Top Tip

After making this dish numerous times, I’ve learned a few tricks that make all the difference in flavor and texture.

Marinate Longer for Maximum Flavor: While 30 minutes works fine, letting the chicken soak up the marinade for a few hours really infuses it with those tangy-sweet notes.
Don’t Overcook the Chicken: Use a meat thermometer to avoid dry chicken, which can happen fast on the grill. Checking early is better than guessing.
Fresh Burrata is Key: Burrata can’t be rushed—make sure it’s drained and at room temperature before serving so it’s creamy and soft.
Serve Immediately After Assembling: The salad wilts fast, and burrata is best fresh. Serving right away keeps each bite vibrant and luscious.

How to Serve Grilled Chicken Caprese with Burrata Recipe

Grilled Chicken Burrata - Serving Suggestion

Garnishes

I typically sprinkle a bit of flaky sea salt and cracked black pepper on top just before serving—it amps up the flavor and adds a little crunch against the creamy burrata. A few extra basil leaves scattered over the dish brighten the look and aroma, too.

Side Dishes

My favorite side for this has to be some crusty garlic bread or a simple arugula salad dressed lightly with lemon and olive oil. They don’t compete with the main dish but round out the meal beautifully. In summer, I sometimes grill asparagus or corn on the cob alongside the chicken for extra smoky goodness.

Creative Ways to Present

For casual entertaining, I like to serve the chicken on a large wooden board topped with burrata and tomato salad, letting guests help themselves. For a more formal dinner, plating each portion individually with a drizzle of basil oil or a few balsamic pearls adds a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover grilled chicken and tomato salad in separate airtight containers in the fridge. Burrata doesn’t store well after being combined, so I always add fresh cheese when serving leftovers. The chicken stays juicy and flavorful for up to 3 days this way.

Freezing

Freezing isn’t ideal for this one because burrata and fresh tomatoes lose their texture when thawed. However, if you must freeze, freeze just the cooked chicken up to 2 months and thaw slowly in the fridge before reheating and topping fresh.

Reheating

I recommend reheating grilled chicken gently in a low oven or covered skillet to keep it moist—avoid the microwave if possible. Then add fresh burrata and tomato salad after heating for the best texture and flavor.

Frequently Asked Questions:

Can I make the balsamic glaze ahead of time?

Absolutely! The balsamic glaze can be simmered and then stored in an airtight container in the fridge for up to a week. Just bring it to room temperature before using; it thickens when cold but liquefies again when warmed.

What if I don’t have a grill?

No grill? No problem. You can use a grill pan on your stovetop or even broil the chicken in the oven. Just watch it carefully so it doesn’t burn, turning halfway through cooking to get those nice char marks and smoky flavor.

Can I use fresh mozzarella instead of burrata?

You can, but burrata offers a creamier, richer texture that makes this recipe really stand out. Fresh mozzarella is milder and firmer, so the dish won’t be quite as luscious, but it’s a good substitute in a pinch.

How can I tell when the chicken is cooked through?

The best way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F to be safe. If you don't have a thermometer, cut into the chicken—if the juices run clear and the meat isn’t pink, it’s done.

Final Thoughts

This Grilled Chicken Caprese with Burrata Recipe holds a special place in my dinner rotation—it’s quick, bright, and endlessly comforting. Whether you’re cooking for yourself or a crowd, I hope you enjoy the delicious balance of smoky, creamy, and fresh flavors as much as I do. Give it a try, and I promise it’ll become one of those dishes you return to again and again.