Grilled Chicken Caprese Recipe

Chicken breasts: The main protein in this dish, chicken breasts are lean and cook quickly on the grill.

Cherry tomatoes: Small, sweet tomatoes that add a burst of freshness and color.

Fresh mozzarella: Soft, creamy cheese that melts slightly and balances the acidity of the tomatoes.

Fresh basil leaves: Aromatic herb that adds a bright, peppery flavor.

Olive oil: Used to dress the tomato mixture and keep everything moist.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little spice and depth to the chicken and tomato topping.

Grilling the chicken breasts just right is a key step in this Grilled Chicken Caprese recipe. Here’s a simple way to make sure your chicken comes out juicy and cooked through without drying out.

1. Start by preheating your grill to medium-high heat. This means it’s hot enough to cook the chicken quickly but not so hot that it burns the outside before the inside is done.
2. Before putting the chicken breasts on the grill, season them well with salt and black pepper. This adds flavor right on the surface.
3. Place the chicken on the grill and don’t move it around too much. Let it cook for about 6-7 minutes on one side. This helps create those nice grill marks and locks in the juices.
4. After 6-7 minutes, flip the chicken carefully using tongs. Cook the other side for the same amount of time.
5. To check if it’s done, you can cut into the thickest part of a piece. The inside should be white, not pink, and the juices should run clear.

Taking your time with this step makes the chicken tender and flavorful instead of dry or tough. When I first started grilling, I used to flip the chicken too often because I was nervous it would burn. But I learned that letting it sit helps it cook evenly and taste better. Also, if you don’t have a meat thermometer, cutting into the chicken is a good way to check doneness.

Once your chicken breasts are perfectly grilled, topping them with the fresh tomato, mozzarella, and basil mixture makes the whole dish pop with flavor. It’s a simple trick that makes a big difference!

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for grilled dishes.

• chicken breasts - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and can be grilled similarly to chicken.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• cherry tomatoes - Substitute with diced roma tomatoes: Roma tomatoes are less sweet but can be diced to mimic the size and texture of cherry tomatoes.

• fresh mozzarella - Substitute with burrata cheese: Burrata has a creamy texture and mild flavor that complements the other ingredients well.

• fresh mozzarella - Substitute with provolone cheese: Provolone has a slightly stronger flavor but melts well and can be used in place of mozzarella.

• fresh basil leaves - Substitute with fresh spinach leaves: Spinach provides a similar fresh, green element to the dish.

• fresh basil leaves - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt offers a different texture and can provide a more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used similarly to black pepper.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the grilled chicken to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the chicken breasts in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.

• Store the tomato mixture separately in another airtight container. This ensures the mozzarella and cherry tomatoes stay fresh and don't make the chicken soggy.

• Refrigerate both containers. The grilled chicken can be stored in the fridge for up to 3-4 days, while the tomato mixture is best consumed within 2 days to maintain its freshness.

• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw only what you need.

• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date to keep track of storage time. The grilled chicken can be frozen for up to 3 months.

• Do not freeze the tomato mixture. The texture of fresh mozzarella and cherry tomatoes will degrade upon freezing and thawing, resulting in a less appetizing dish.

• To reheat, thaw the chicken breasts in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can reheat in the microwave on medium power, checking every 30 seconds to avoid overcooking.

• Assemble the dish by topping the reheated grilled chicken with the fresh tomato mixture just before serving. This keeps the flavors vibrant and the textures perfect.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. In the last 5 minutes, add the tomato mixture on top to warm it slightly without overcooking the mozzarella.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover grilled chicken in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes on each side, or until the chicken is thoroughly warmed.
  5. In the last 2 minutes, add the tomato mixture to the pan, just enough to warm it slightly.

• Microwave Method:

  1. Place the leftover grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Add the tomato mixture on top and microwave for an additional 30 seconds to 1 minute, just to warm it slightly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover grilled chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, or until the chicken is warmed through.
  4. In the last 2 minutes, add the tomato mixture on top to warm it slightly without overcooking the mozzarella.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the leftover grilled chicken in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove the chicken from the bag and top with the tomato mixture, which can be warmed separately in a skillet for a few minutes.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Mixing bowl: Used to combine the cherry tomatoes, mozzarella, basil, and olive oil.

• Knife: Necessary for halving the cherry tomatoes and slicing the fresh mozzarella.

• Cutting board: Provides a safe and clean surface for cutting the tomatoes and mozzarella.

• Meat thermometer: Helps ensure the chicken breasts are fully cooked by checking their internal temperature.

• Measuring cups: Used to measure the cherry tomatoes and fresh basil leaves accurately.

• Tablespoon: Used to measure the olive oil for the tomato mixture.

• Serving platter: Ideal for presenting the grilled chicken topped with the tomato mixture.

Pre-marinade the chicken: Season the chicken breasts with salt and pepper the night before to save time on prep.

Use a grill pan: If you don't have a grill, a grill pan can cook the chicken evenly and quickly on the stovetop.

Pre-slice ingredients: Slice the mozzarella and halve the cherry tomatoes in advance to streamline the assembly process.

Batch cooking: Grill extra chicken breasts to use in other meals throughout the week.

Quick assembly: Combine the tomato mixture while the chicken is grilling to save time.