Oh my gosh, you have to try this Grilled Chicken Caprese! It’s my absolute go-to when I want something that feels fancy but takes practically no effort. Picture this: juicy grilled chicken resting on a bed of peppery arugula, topped with those gorgeous tomato and mozzarella slices that just scream summer. A drizzle of pesto and balsamic glaze ties it all together – trust me, your taste buds will do a happy dance.
I first made this years ago when I needed a quick dinner that wouldn’t heat up my kitchen. Now it’s my secret weapon for impressing guests without stressing. The flavors? Bright, fresh, and oh-so-satisfying. The best part? You’re looking at about 20 minutes from grill to plate. Summer dinners don’t get easier – or tastier – than this!
Why You’ll Love This Grilled Chicken Caprese
Let me tell you why this dish is about to become your new favorite—trust me, I’ve made it enough times to know! Here’s what makes it irresistible:
- Ready in a flash: 20 minutes is all it takes—grill the chicken while you slice the tomatoes and mozzarella. Easy-peasy!
- Fresh, vibrant flavors: Juicy chicken meets creamy mozzarella, sweet tomatoes, and that punchy pesto. Every bite is like summer on a plate.
- Healthy but doesn’t taste like it: Low-carb, protein-packed, and loaded with veggies—but you’d never guess because it’s so darn delicious.
- Impresses everyone: Looks restaurant-worthy but takes zero chef skills. (Your secret’s safe with me!)
- No kitchen cleanup disaster: Just a cutting board, a grill, and one serving plate. More time to enjoy your dinner—or your evening!
Seriously, what’s not to love? It’s the kind of meal that makes you feel like you’ve got your life together—even on a busy weeknight.
Ingredients for Grilled Chicken Caprese
Okay, let’s talk ingredients – because using the right stuff makes ALL the difference here. I’ve learned through trial and error (and a few sad, rubbery mozzarella incidents) that quality matters with simple recipes like this. Here’s exactly what you’ll need:
- 2 boneless, skinless chicken breasts – look for ones that are similar in size so they cook evenly. About 6-8 oz each is perfect.
- 1 tablespoon olive oil – the good stuff! It adds flavor and keeps the chicken from sticking.
- Salt and black pepper – don’t be shy here. I use coarse sea salt for maximum flavor.
- 2 large tomatoes – vine-ripened or heirloom if you can find them. Slice ’em thick – about 1/2 inch.
- 8 oz fresh mozzarella – NOT the pre-shredded kind! Get the soft balls packed in water. Slice it just before serving.
- 2 cups arugula – that peppery bite cuts through the richness beautifully.
- 2 tablespoons basil pesto – homemade if you’re ambitious, but a good store-bought one works great too.
- 1 tablespoon balsamic glaze – the thick, syrupy kind. It makes all the flavors pop!
See? Nothing fancy – just fresh, simple ingredients that let each flavor shine. Now let’s make some magic!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this! Here’s the short list of what I always grab:
- Grill or grill pan – charcoal, gas, or stovetop all work great
- Tongs – for flipping that chicken without losing precious juices
- Sharp knife – to slice tomatoes and mozzarella like a pro
- Cutting board – preferably one that doesn’t slide around
- Brush – for that quick olive oil coating
That’s it! Now let’s get cooking—your taste buds are waiting.
How to Make Grilled Chicken Caprese
Alright, let’s get cooking! This recipe comes together so fast you’ll barely have time to pour yourself a drink (though I highly recommend doing that too). Follow these simple steps, and you’ll have a restaurant-quality meal in no time flat.
Preparing the Chicken
First things first – let’s talk chicken. I like to take mine out of the fridge about 15 minutes before cooking – just to take the chill off. Pat those breasts dry with paper towels (this helps them get a nice sear) and brush both sides with olive oil. Now, season generously with salt and pepper – I mean really go for it! The seasoning is simple here, so we want every bite to be flavorful.
Fire up your grill or grill pan to medium-high heat. You’ll know it’s ready when you can hold your hand about 4 inches above for just 3-4 seconds before it gets too hot. Place the chicken on the grill and resist the urge to poke at it! Let it cook for about 5-6 minutes per side until you’ve got those beautiful grill marks and the internal temp hits 165°F. Pro tip: use an instant-read thermometer to check – it’s done when the thickest part reaches temperature.
Assembling the Caprese Salad
While the chicken rests (super important – don’t skip this!), let’s build our Caprese masterpiece. Grab your prettiest serving platter and spread out that peppery arugula as the base. Now alternate slices of tomato and mozzarella in a pretty overlapping pattern – I like to do tomato, then mozzarella, repeat. It’s okay if it’s not perfect – rustic is charming!
Now for the fun part – drizzle that gorgeous green pesto all over the top, followed by the balsamic glaze. The contrast of colors is just *chef’s kiss*. Slice your rested chicken against the grain (keeps it tender!) and arrange it alongside the salad. One last sprinkle of flaky salt and maybe a crack of black pepper if you’re feeling fancy. Voila! Dinner is served, and it took you less time than waiting for takeout.
Tips for Perfect Grilled Chicken Caprese
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:
- Let the chicken rest – I know it’s tempting to dig right in, but giving it 5 minutes to rest means juicier meat every time.
- Room temp mozzarella – Take it out of the fridge 30 minutes before serving. Cold mozzarella dulls the flavors.
- Fresh basil leaves – Tear a few extra leaves to scatter on top right before serving for that amazing aroma.
- Grill marks matter – Get your grill screaming hot before adding chicken for those perfect char lines.
- Taste your tomatoes – If they’re not super sweet, sprinkle with a pinch of sugar before assembling.
Trust me, these little touches make all the difference between “nice” and “can I have seconds?”
Variations for Grilled Chicken Caprese
Oh, the possibilities! One of my favorite things about this recipe is how easily you can mix it up based on what’s in season or what you’re craving. Here are some of my go-to twists when I want to keep things interesting:
- Avocado addition: Sliced creamy avocado takes this to next-level deliciousness. Just add it right before serving so it doesn’t brown.
- Greens swap: Not an arugula fan? Baby spinach or even butter lettuce work beautifully. For something heartier, try massaged kale.
- Cheese switch: Burrata instead of mozzarella? Yes please! That rich, creamy center makes it extra special for date nights.
- Protein options: Chicken thighs grill up wonderfully here too. For vegetarian friends, grilled portobellos are amazing.
- Extra crunch: Toasted pine nuts or crispy prosciutto bits add fantastic texture contrast.
See? Endless ways to make this dish your own while keeping that fresh Caprese vibe!
Serving Suggestions
This Grilled Chicken Caprese is pretty perfect on its own, but if you’re like me and love a little something extra on the side, here are my favorite pairings:
- Crusty bread – For soaking up every last drop of that pesto and balsamic. A warm baguette is my weakness!
- Roasted veggies – Simple roasted zucchini or asparagus add lovely color and keep it light.
- Crisp white wine
– A chilled Pinot Grigio cuts through the richness beautifully.
Honestly though? Sometimes I just eat it straight from the platter – no shame in that game!
Storage and Reheating
Okay, real talk—this dish is best fresh, but if you’ve got leftovers (rare in my house!), here’s how to handle them. Store the chicken separately from the salad in airtight containers for up to 2 days. To reheat, gently warm the chicken in a skillet over medium-low heat—microwaving makes it rubbery. The salad? Best enjoyed cold, so no reheating needed!
Nutritional Information
Just a quick note—these numbers are estimates based on my standard recipe, but your exact counts might vary depending on ingredient brands and amounts used. Each serving packs about 420 calories with a whopping 38g of protein to keep you full! It’s naturally low carb at just 10g net carbs (thanks, arugula and tomatoes!), and that glorious mozzarella gives you a nice hit of healthy fats. Not bad for something that tastes this indulgent, right? Always check labels if you’re tracking closely.
Frequently Asked Questions
Q1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs work wonderfully – they’re actually harder to overcook. Just increase grilling time to about 7-8 minutes per side since they’re thicker. The richer flavor pairs beautifully with the fresh Caprese components.
Q2. How long will the leftovers keep?
The chicken stays good for 3 days refrigerated (store it separately from the salad). The assembled salad? Best eaten same-day since tomatoes get soggy. I often prep just the chicken ahead and assemble fresh when ready to eat.
Q3. Can I make this without a grill?
Of course! A grill pan works great, or you can bake the chicken at 400°F for 20-25 minutes. You won’t get those gorgeous grill marks, but the flavor will still be amazing.
Q4. What if I can’t find fresh mozzarella?
While fresh is ideal, in a pinch you could use the firmer, low-moisture mozzarella – just know the texture will be different. Or try fresh burrata for an extra creamy twist!
Q5. Is there a substitute for arugula?
Totally! Any peppery green works – try watercress or radicchio. For milder flavor, baby spinach or butter lettuce are delicious too.
Juicy Grilled Chicken Caprese Ready in 20 Minutes
A simple and flavorful grilled chicken dish served with a fresh Caprese salad, perfect for a healthy summer meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 2 cups arugula
- 2 tbsp basil pesto
- 1 tbsp balsamic glaze
Instructions
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill over medium-high heat for 5–6 minutes per side, until cooked through and lightly charred.
- Arrange arugula on a plate and layer tomatoes and mozzarella slices on top.
- Spoon basil pesto over the Caprese salad and drizzle with balsamic glaze.
- Serve grilled chicken breast alongside the Caprese salad.
Notes
- Use fresh, high-quality mozzarella for the best flavor.
- Adjust seasoning to your preference.
- Serve immediately for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Grilled Chicken Caprese, Chicken caprese salad, Low carb chicken recipe, Clean eating dinner, Summer chicken meal, Easy grilled chicken