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 (or store-bought balsamic glaze); 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 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts); 1 pint (2 cups) cherry or grape tomatoes, halved; 2 teaspoons extra virgin olive oil; Pinch of fine salt; ⅓ – ½ cup thinly sliced fresh basil leaves; 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total); Flaky sea salt, for garnish; Black pepper, for garnish

There's something about the combination of smoky grilled chicken, fresh tomatoes, fragrant basil, and creamy burrata that just hits all the right notes. This Grilled Chicken Caprese with Burrata Recipe feels like summer on a plate and comes together faster than you might think. Trust me, once you make it, it’ll become one of your go-to dinners.

The dish shows four pieces of grilled chicken with charred marks on a white oval plate. On top of the chicken, there are three dollops of white creamy cheese. Mixed around and on the cheese are sliced red and yellow cherry tomatoes, along with thin green basil leaves. A fork with a wooden handle rests at the upper right side of the plate. The plate sits on a light cream cloth with a blue stripe, and the background is a white marbled surface. A small bowl of sea salt and part of another plate with whole cherry tomatoes are visible near the top left corner of the image. 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

I absolutely adore this Grilled Chicken Caprese with Burrata Recipe because it feels indulgent without being complicated. It’s a fresh twist on a classic favorite, and the creamy burrata adds a richness that elevates the whole dish. I love how it combines simple ingredients, but the flavor is anything but simple.

Freshness meets smoky char: Grilling the chicken adds a perfect smoky aroma that pairs beautifully with the bright, fresh tomatoes and basil.
Quick and easy to prepare: Marinate and grill in under an hour for a fresh, satisfying meal any night of the week.
The burrata difference: That luxuriously creamy cheese melts slightly over the warm chicken, creating a dreamy texture contrast.
Customizable and fun: Easy to tweak with your favorite herbs or even swap burrata for fresh mozzarella if needed.

Ingredients & Why They Work

Each ingredient here has a role in balancing flavors and textures. The balsamic brings sweetness and tanginess, while the olive oil adds silkiness. Fresh basil and ripe tomatoes keep it bright, and the chicken ties it all together with satisfying protein. Here's what to look for when shopping.

Flat lay of two boneless skinless chicken breasts, pounded thin and cut into portions, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden extra virgin olive oil, a small white ceramic bowl with a golden teaspoon of honey, a small white ceramic bowl of mixed dried Italian seasoning, a small white ceramic bowl each with fine salt and black pepper, a cluster of halved cherry tomatoes, fresh bright green basil leaves thinly sliced, and fresh white burrata cheese balls cut into quarters, all arranged with perfect symmetry and fresh natural appearance, 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: A good-quality balsamic vinegar or glaze adds that signature sweet-tart punch — if you can, choose one with a syrupy consistency or make your own glaze for extra depth.
Extra virgin olive oil: Use a fruity, fresh olive oil to dress the tomatoes and marinade the chicken; it enhances natural flavors without overpowering.
Dried Italian seasoning: This blend keeps the seasoning hassle-free but you can always fresh herbs if you prefer—thyme, oregano, or rosemary are great options.
Pure honey: Just a touch adds balance to the marinade’s acidity, creating a beautiful glaze on the grilled chicken.
Boneless skinless chicken breasts: Pounding them to an even thickness ensures they cook evenly and stay juicy.
Cherry or grape tomatoes: Sweet, bite-sized, and juicy — they burst with freshness and pair wonderfully with the basil.
Fresh basil leaves: The herbaceous brightness is classic in caprese dishes and brings the whole plate to life.
Fresh burrata cheese: This creamy cheese is the star that makes this dish special; it's rich, tender, and silky — do your best to get the freshest possible.

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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 making this recipe exactly as written, but it’s versatile enough to get creative. You can easily change up the herbs or drizzle with pesto instead of balsamic glaze. Plus, switching up the chicken cuts or cheeses lets you personalize it depending on what’s in your fridge.

Variation: Sometimes I swap chicken thighs for breasts — they stay extra juicy with a little more fat and add a nice depth of flavor, especially on the grill.
Seasonal Adjustments: In the winter, I use roasted tomatoes instead of fresh for a cozy twist, and fresh mozzarella if I can’t find burrata.
Diet-friendly tweaks: For a lower-carb meal, serve the chicken over a bed of mixed greens or zucchini noodles instead of on its own.

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

A white bowl contains four raw chicken pieces soaked in a dark brown herb marinade, with visible small dried herb flakes sprinkled over the surface. The chicken pieces are light pink with smooth, shiny texture and are evenly spaced in the bowl. The bowl sits on a white marbled surface with a beige cloth with blue stripes placed next to it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Make and Chill Your Balsamic Glaze

Start with the balsamic glaze because it needs time to cool and thicken. Pour the balsamic vinegar into a small saucepan over medium-high heat and bring it to a boil. Then lower the heat and let it simmer gently until it reduces by about half, usually 10-15 minutes. Stir occasionally so it doesn’t burn. I like to make this step ahead because the glaze gets even more flavorful after resting, and the thick syrupy texture is what makes the final drizzle so beautiful.

Step 2: Marinate the Chicken

Whisk together olive oil, balsamic vinegar, dried Italian seasoning, honey, salt, and pepper in a shallow dish. Coat the pounded chicken breasts well, turning them a few times so every side soaks up the flavor. Then let it chill in the fridge for at least 30 minutes — the longer, the better if you have time. I’ve found that marinating overnight really amps up the flavor and stays juicy on the grill.

Step 3: Fire Up the Grill and Cook the Chicken

Heat your grill or grill pan to medium-high (around 400℉). Take the chicken out of the marinade and let excess drip off — don’t leave excess marinade on the meat to avoid flare-ups. Discard the leftover marinade. Grill the chicken over indirect heat for 5-6 minutes per side until no longer pink in the center. Internal temperature should reach 165℉ for perfect doneness. Rest the chicken a few minutes before plating to keep it juicy and tender.

Step 4: Toss the Tomato Basil Salad

While the chicken cooks, mix halved cherry tomatoes with olive oil and a pinch of salt. The salt helps pull the juices out, making the tomatoes extra juicy and flavorful. Then fold in the fresh basil leaves just before serving to keep them vibrant and fragrant. This little salad is the fresh bite that makes the dish sing.

Step 5: Assemble and Serve

Place the grilled chicken on plates, spoon a generous portion of the tomato-basil salad on top, then add a piece or two of fresh burrata cheese. Drizzle with the balsamic glaze and sprinkle flaky sea salt and cracked black pepper for that perfect finishing touch. Serve immediately — the slightly warm chicken and melting burrata are divine together.

Top Tip

Over the years, I’ve learned a few simple tricks that make this Grilled Chicken Caprese with Burrata Recipe a total winner every time. These tips helped me avoid drying out the chicken and turning the salad soggy, which I’m sure you’ll appreciate too!

Even Thickness is Key: Pounding the chicken breasts to about ¾-inch thickness means they cook evenly without drying out on the grill.
Don’t Overdo the Marinade Time: Marinate for at least 30 minutes but no more than 8 hours to avoid turning the chicken mushy from the acid in the vinegar.
Add Basil Last: Toss the basil into the tomato salad just before serving — it keeps the flavor bright and the leaves from wilting too soon.
Use a Meat Thermometer: To avoid guesswork, a quick temp check helps you pull the chicken off the grill perfectly cooked every time.

How to Serve Grilled Chicken Caprese with Burrata Recipe

Grilled Chicken Caprese - Serving Suggestion

Garnishes

I love topping this dish with a few extra basil leaves and a sprinkle of flaky sea salt and freshly cracked black pepper right before serving. Sometimes I add a little lemon zest for a surprising twist that brightens it up even more. It’s those small touches that take it from great to memorable.

Side Dishes

My favorite sides to go with this meal include a crisp arugula salad dressed with lemon vinaigrette or some simple roasted asparagus. If you want something heartier, creamy risotto or garlic butter mashed potatoes pair beautifully and soak up the balsamic glaze.

Creative Ways to Present

For special occasions, I’ve layered this dish on a rustic wooden board with grilled bread slices on the side for making little chicken caprese bites. It’s a fun way to serve it family-style and watch everyone create their own perfect flavor combos.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. The chicken lasts well up to 3 days, but the burrata is best fresh, so I usually add fresh cheese to leftovers before serving again.

Freezing

Since burrata doesn’t freeze well, I skip freezing the assembled dish. But you can freeze the grilled chicken separately for up to 2 months and add fresh tomato salad and burrata when thawed.

Reheating

I reheat leftover chicken gently in the oven or on the stovetop over low heat to avoid drying it out. Then add fresh tomato salad and burrata so you keep the fresh, creamy contrast that’s so delicious.

Frequently Asked Questions:

Can I make the balsamic glaze ahead of time?

Absolutely! I recommend making the balsamic glaze up to 4 days in advance. Just store it in an airtight container in the fridge, and it will keep its lovely syrupy consistency.

What’s the best way to avoid dry chicken?

Pounding the chicken breasts to an even ¾-inch thickness and marinating them helps keep the meat juicy. Also, use a meat thermometer to make sure you don’t overcook—165℉ is the perfect internal temp to aim for.

Can I use fresh mozzarella instead of burrata?

Yes! Fresh mozzarella is a great substitute if you can’t find burrata. It’s a little firmer and less creamy, but still delicious and adds that classic caprese vibe.

Is this recipe gluten-free?

Absolutely! This Grilled Chicken Caprese with Burrata Recipe doesn’t include any gluten-containing ingredients. Just make sure your balsamic glaze or vinegar doesn’t have any added gluten-containing ingredients.

Final Thoughts

This Grilled Chicken Caprese with Burrata Recipe has become a favorite in my kitchen because it’s simple, elegant, and bursting with flavor. It’s one of those meals that feels like a treat but is honestly easy enough for any weeknight. Give it a try—you’ll be amazed at how fresh and satisfying such a simple combination can be!