Description
This Grilled Chicken Caprese with Burrata is a delightful twist on the classic Caprese salad, featuring juicy marinated grilled chicken breasts topped with creamy burrata cheese and a fresh tomato-basil salad, all drizzled with a homemade balsamic glaze. Perfect for a quick and satisfying dinner, this recipe balances sweet, savory, and refreshing flavors effortlessly.
Ingredients
Scale
Balsamic Glaze
- ½ cup balsamic vinegar
Chicken Marinade
- 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
Chicken
- 1 to 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
Tomato Salad
- 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
Topping
- 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
Instructions
- Make the balsamic glaze: Add ½ cup balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer until reduced by half, about 15 minutes, stirring occasionally. Remove from heat and allow to cool; the glaze will thicken as it cools.
- Prepare the chicken marinade: In a shallow bowl or glass pie plate, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons dried Italian seasoning, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon black pepper. Add chicken pieces and turn 2 to 3 times to coat both sides. Nestle chicken into marinade, cover, and refrigerate for 30 minutes to 8 hours.
- Preheat the grill: Heat an outdoor grill or grill pan over medium-high heat (approximately 400℉).
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Discard leftover marinade. Place chicken on grill grate and cook over indirect heat for 5 to 6 minutes. Flip and continue cooking until no longer pink inside, an additional 4 to 6 minutes. Transfer to a clean plate.
- Prepare the tomato salad: In a medium bowl, combine halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt. Toss gently, then fold in the sliced fresh basil leaves.
- Assemble and serve: Top each grilled chicken breast with 2 ounces of burrata cheese and ½ cup of the tomato-basil mixture. Drizzle each serving with 1 to 2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
- This recipe offers a fresh, light, and satisfying dinner perfect for any season.
- Marinating the chicken longer up to 8 hours intensifies flavor and tenderness.
- Homemade balsamic glaze can be made up to 4 days in advance and stored in an airtight container in the refrigerator for up to 1 week.
- Use a grill pan indoors if outdoor grilling isn’t available.
- For extra flavor, garnish with additional fresh basil or a drizzle of good quality extra virgin olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 87 mg
