This Easy Chicken Caprese is quick, fresh, and perfect for weeknight dinners—you can make it on a grill, a grill pan, or a heavy skillet right on the stovetop.
For more easy chicken recipes, check out our chicken souvlaki, lemon chicken, chicken gyros, and taco bowl with ground chicken.
From Our Balcony in Italy
We just got a small electric grill for our balcony 🎉—nothing fancy, but perfect for apartment living. This Easy Chicken Caprese was the first thing Louise and I cooked on it, and it set the bar high.
It’s one of those recipes that doesn’t ask for much: a couple of chicken breasts, good tomatoes, mozzarella, and some fresh basil or pesto. It’s quick to make, light but satisfying, and works just as well on a grill pan or skillet indoors if that’s what you’ve got .
You butterfly the chicken for fast cooking, grill everything until it’s got a bit of color, then assemble it like a warm Caprese salad with a protein boost. This Caprese-style chicken is ideal when you want dinner in 30 minutes and don’t feel like turning on the oven.
The fresh mozzarella melts right on the hot chicken, the tomatoes soften just enough on the grill, and a drizzle of balsamic glaze brings it all together. It’s an easy grilled chicken recipe that we’ll be making all summer—and probably long after tomato season ends 😅.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken breasts – Boneless, skinless breasts are perfect for grilling. If you prefer jucier chicken caprese, boneless chicken thighs work just as well.
- Fresh mozzarella – Go for the good stuff that comes in water! A ball of fresh mozzarella melts beautifully over hot chicken. Provolone or scamorza cheese can work too if that’s what you have on hand.
- Tomatoes – Big, juicy tomatoes like beefsteak or heirloom varieties are ideal. Roma tomatoes will do in a pinch, especially if you want a firmer bite.
- Olive oil – Extra virgin olive oil adds amazing Mediterranean flavor.
- Pesto – You can use homemade or store-bought pesto to layer in even more flavor. No pesto? No problem. A drizzle of good olive oil and a little minced garlic will still make your fresh mozzarella chicken taste delicious. Our latest obsession? Pistachio pesto!
- Balsamic glaze – A touch of this sweet, tangy syrup brings the whole dish together. If you don’t have glaze, a few drops of aged balsamic vinegar will work too.
- Fresh basil leaves – The finishing touch for that signature Caprese flavor. You could also swap in baby arugula or spinach for a slightly peppery twist, but in this case I'd use them as a bed for the chicken, not on top.
How to Make Chicken Caprese
Step 1 – Prep the Chicken
Slice the tomatoes and mozzarella first, then set them aside. Butterfly the chicken breasts to create thinner cutlets—you should get 4 to 6 pieces total. This helps them cook faster and more evenly. Drizzle the cutlets with olive oil and season both sides with salt and freshly ground black pepper. This step sets the foundation for a flavorful Caprese-style chicken.
Step 2 – Grill the Chicken
Preheat your grill, grill pan, or a heavy skillet over medium-high heat. Place the chicken cutlets on the hot surface and cook for about 4–5 minutes per side, or until nicely browned and cooked through (internal temp should reach 165°F / 74°C).
Step 3 – Grill the Tomatoes
When the chicken is almost done, throw on those thick tomato slices. Grill them for about 1 minute per side, just until lightly charred and softened. They’ll add that smoky, summery burst of flavor.
Step 4 – Add Mozzarella
Top each piece of grilled chicken with a slice of fresh mozzarella right there on the grill. Let it melt gently—about 30 seconds to a minute—then take everything off the heat. The melted cheese makes this a truly irresistible healthy summer chicken recipe.
Step 5 – Assemble and Serve
Place your grilled chicken on a serving platter. Top with a grilled tomato slice and a pinch of salt. Drizzle with pesto and finish with fresh basil leaves. If you have balsamic glaze, add a few drops for a tangy-sweet finish.
What to serve it with
This chicken caprese is light, summery, and full of flavor—so it pairs beautifully with sides that are fresh, simple, and Mediterranean-inspired. Whether you’re planning a backyard dinner or a quick weeknight chicken dinner, here are some easy ideas:
- Ciabatta or sourdough - Toast it briefly on the grill. Perfect for soaking up the pesto and balsamic glaze.
- Arugula salad with lemon and parmesan - An Italian classic that never goes out of style.
- Caprese pasta salad - Double down on the theme with cherry tomatoes, mozzarella pearls, and basil tossed in olive oil.
- Greek salad - A crisp, cooling, and salty contrast to the grilled chicken.
Tips
- Butterfly the chicken breasts evenly – This helps them cook faster and more uniformly. Perfect for a quick weeknight chicken dinner when you're short on time.
- Pound the chicken lightly – If some cutlets are thicker than others, give them a gentle pound with a meat mallet to even things out. This keeps cook times consistent and prevents dry spots.
- Use fresh mozzarella – For that true fresh mozzarella chicken flavor, slice it thick and add it at the very end so it just melts without losing its creamy texture.
- Don’t skip seasoning – Salt and freshly cracked black pepper bring out the natural flavors of the chicken, tomatoes, and basil. Season both sides well before grilling.
- Char the tomatoes briefly – A quick sear gives them smoky depth while keeping their juicy bite. Don’t overcook them or they’ll fall apart.
- Use homemade pesto if you can – It really lifts the whole dish, especially when using simple ingredients. But a good store-bought pesto still works beautifully.
- Go for a balsamic glaze finish – Just a drizzle adds a sweet, tangy pop that takes this dish to the next level.
- Make it low carb or gluten-free – Skip the bread and serve this over a salad or roasted veggies for a flavorful low carb grilled chicken meal.
- Double it for meal prep – These grilled cutlets reheat well and taste great over quinoa, couscous, or even in a sandwich the next day.
Frequently Asked Questions
Absolutely! While this recipe is typically made with chicken breast with tomatoes and basil, boneless skinless thighs are juicier and more forgiving if you’re worried about overcooking. Just adjust the grill time slightly—they may need a minute or two more per side.
Nope! If you don’t have a grill, a grill pan or cast iron skillet on the stovetop works just as well. You’ll still get that nice golden sear and melty mozzarella finish.
Not out of the bottle. Regular balsamic vinegar is too thin and will water down your chicken. I'd recommend to reduce it on the stovetop until thick and syrupy (about 3 to 5 minutes in a saucepan).
While shredded mozzarella can be used, fresh mozzarella slices melt more evenly and provide the creamy texture that's more authentic and characteristic of grilled chicken with mozzarella and tomato dishes.
If you have a good pesto, I’d skip the basil altogether rather than using dried. Dried basil just doesn’t taste like fresh—it has a flatter, more bitter flavor, and personally I think it would take away from this dish.
Chicken dries out easily if overcooked—so don’t let it go too long. The easiest way to get it just right is by using a kitchen thermometer. Aim for an internal temperature of 165°F (74°C), then let the chicken rest for a few minutes before serving. This small step makes a big difference.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the grilled chicken (without toppings) for up to 2 months.
More Italian Chicken Recipes
- Chicken alla Norma (tomatoes and eggplants)
- Chicken Arrabbiata (spicy tomato sauce)
- Chicken Pesto Pasta
- Chicken Pizzaiola (tomato, oregano, mozzarella)
- Easy Mediterranean Chicken (with potatoes)
- Chicken Piccata (lemon and capers)
- Chicken Saltimbocca (with prosciutto)
- Chicken Marsala (mushrooms and cream)
If you tried this Chicken Caprese recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Easy Chicken Caprese
Video
Ingredients
- 3 - 4 chicken breasts boneless, skinless - about 1½ lb /680 g total
- 2 large ripe tomatoes beefsteak, heirloom, or Roma
- 8 ounces fresh mozzarella sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup pesto
- 2 tablespoons balsamic glaze optional
- 1 handful fresh basil leaves
Instructions
- Prep the Chicken: Slice tomatoes and mozzarella. Butterfly 3 - 4 chicken breasts into 6–8 cutlets. Toss with 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon black pepper.
- Grill the Chicken: Preheat grill or skillet over medium-high. Cook chicken 4–5 min per side, until golden and cooked through (165°F / 74°C).
- Grill the Tomatoes: Add tomato slices to the grill for 1 min per side, just until lightly charred. Season them with a pinch of salt.
- Add Mozzarella: Shortly before chicken is done, top cutlets with mozzarella slices while still on the grill. Let melt for 30 sec to 1 min, then transfer chicken to a serving platter.
- Assemble & Serve: Top chicken with a grilled tomato slice, pesto, fresh basil, and a drizzle of balsamic glaze (optional). Serve warm.
Notes
- Chicken – Boneless breasts are classic; thighs stay juicier if you prefer dark meat.
- Mozzarella – Use fresh mozzarella in water. Provolone or scamorza work too.
- Tomatoes – Beefsteak or heirloom are best. Roma is fine for a firmer bite.
- Olive Oil – Go with extra virgin for full Mediterranean flavor.
- Pesto – Homemade or store-bought both work. No pesto? Try olive oil + minced garlic. Pistachio pesto is 🔥.
- Balsamic Glaze – Adds a sweet-tangy finish. Aged balsamic vinegar is a fine backup.
- Fresh Basil – Classic. Or swap in arugula/spinach—use as a bed, not a topping.
- Butterfly evenly – Helps chicken cook faster and more evenly.
- Pound if needed – Keeps cutlets the same thickness so nothing dries out.
- Use fresh mozzarella – Slice it thick, add at the end, just enough to melt.
- Season well – Salt + pepper both sides—simple but essential.
- Char the tomatoes – Quick sear = smoky flavor, juicy bite.
- Homemade pesto = bonus – Store-bought works, but fresh pesto shines.
- Finish with balsamic glaze – Just a drizzle makes it pop.
- Low carb option – Skip the bread, serve with salad or veggies.
- Meal prep–friendly – Great over grains, salads, or in a sandwich the next day.
Olivia says
Wow—this Chicken Caprese was a total hit! So simple to make but packed with fresh, vibrant flavor. The juicy chicken paired with the melted mozzarella, grilled tomatoes, and basil was absolutely perfect. I drizzled on a little extra balsamic glaze, and it felt like a restaurant-quality meal at home. This one’s going straight into my weekly dinner lineup. I think grilling the tomatoes was a stroke of genius! Thank you for such a delicious and easy recipe!
Nico Pallotta says
Thank you so much for your wonderful feedback, Olivia! I’m so happy to hear the Chicken Caprese was a hit in your kitchen. The extra balsamic drizzle sound absolutely divine—love that you made it your own! It means a lot that it’s earned a spot in your weekly dinner rotation. 😊🍅🧀